Singapore Laksa
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
A fragrant and spicy Singaporean laksa soup with prawns, bean sprouts, and rice noodles in a coconut milk broth. Ready in just 20 minutes.
Ingredients
- 1 tsp tamarind paste
- 1 9/13 cups coconut milk
- 5/9 lbs raw large king prawns (jumbo shrimp) peeled and deveined
- 3 7/8 oz bean sprouts
- 3 7/8 oz rice noodles
- 2 tbsp vegetable oil
- sea salt
- 4 sprig coriander (cilantro)
- 2 lemongrass
- 1 red chilli
- 4 clove garlic
- 1 tsp shrimp paste
- 1/2 tsp turmeric
- 2 tbsp vegetable oil
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 304 mg
- Iron: 7.75 mg
- Magnesium: 110 mg
- Phosphorus: 417 mg
- Potassium: 1212 mg
- Zinc: 3.44 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tsp tamarind paste
- 1 9/13 cups coconut milk
- 3 7/8 oz bean sprouts
- 3 7/8 oz rice noodles
- 2 tbsp vegetable oil
- sea salt
- 4 sprig coriander (cilantro)
- 2 lemongrass
- 1 red chilli
- 4 clove garlic
- 1 tsp shrimp paste
- 1/2 tsp turmeric
- 2 tbsp vegetable oil
Prepare
- 5/9 lbs raw large king prawns (jumbo shrimp), peeled and deveined
Let's Cook
-
Step 1.
Remove the tough outer leaves of the lemongrass stalks and cut off the ends. Starting at the fatter end, slice each stalk into rings until you see no more purple bands; set the tops aside. Place the sliced lemongrass in a mini food processor with the red chilli, garlic cloves, shrimp paste, turmeric, and 2 tbsp vegetable oil. Blend to a smooth paste.
-
Step 2.
In a small bowl, mix the tamarind paste with 100ml (⅓ cup) water. Stir well and let stand for 5 minutes until dissolved, then remove any lumps.
-
Step 3.
Heat a large saucepan over medium heat. Add the spice paste and stir-fry for 30 seconds until fragrant. Pour in the coconut milk, prepared tamarind, 200ml (scant 1 cup) freshly boiled water, and a pinch of salt. Mix well, then increase heat to high and bring to a boil.
-
Step 4.
Add the prawns, bean sprouts, and reserved lemongrass tops to the boiling soup. Reduce heat to low and simmer, stirring occasionally, for 5 minutes until the prawns are pink and cooked through. Remove the lemongrass tops.
-
Step 5.
While the soup simmers, cook the rice noodles according to package instructions. Drain and drizzle with 2 tbsp vegetable oil to prevent sticking.
-
Step 6.
Divide the cooked noodles among four deep bowls. Ladle the hot soup over the noodles. Top each bowl with a coriander sprig and serve immediately.