Name: Singapore Coconut Curry Laksa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 generous bowls
Cuisine: Singaporean
Ingredients: 8 dried red chilies, soaked in warm water for 10 minutes and drained; 6 large shallots, peeled and roughly chopped; 4 garlic cloves and a 1-inch piece fresh ginger, peeled; 2 stalks lemongrass (tough outer leaves removed), thinly sliced, plus a 1-inch piece galangal, peeled; 1 tablespoon ground coriander; 1 teaspoon ground turmeric; 1 tablespoon toasted shrimp paste (belacan), wrapped in foil and grilled 2 minutes; 3 candlenuts or macadamia nuts; 3 tablespoons vegetable oil; 2 cups full-fat coconut milk; 4 cups low-sodium chicken stock; 1 tablespoon palm sugar or light brown sugar; 2 tablespoons fish sauce, plus more to taste; 1 teaspoon fine sea salt; 12 medium prawns, shell-on, deveined; 2 boneless, skinless chicken thighs (about 8 oz), sliced thin across the grain; 8 oz fresh rice vermicelli (bee hoon), blanched and divided; 4 oz fish cake (optional), sliced into thin ovals; 2 cups fresh bean sprouts, briefly blanched; 1 Persian cucumber, sliced into thin half-moons; 1 cup fresh laksa leaves (daun kesum) or Vietnamese mint; 1 lime, cut into wedges; 2 tablespoons sambal chili paste, for serving

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Singapore Coconut Curry Laksa is a beloved Peranakan classic from the Katong neighborhood, built on a deeply aromatic spice paste blended with rich coconut milk. Silky rice vermicelli and tender prawns swim in the fragrant, slightly spicy broth, finished with crisp bean sprouts, cucumber, and a hit of fresh herbs. It is the kind of bowl that warms you from the inside out and captures the soul of Singapore's street-food heritage.

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

Servings4

Yield4 generous bowls

Nutrition Facts

Per serving (estimated)

640 kcalCalories
32 gFat
18 gSaturated Fat
56 gCarbs
5 gFiber
8 gSugar
32 gProtein
980 mgSodium
780 mgPotassium
130 mgCalcium
5 mgIron
18 mgVitamin C
120 mcgVitamin A

Ingredients

For the Laksa Spice Paste (Rempah)

8 dried red chilies, soaked in warm water for 10 minutes and drained
6 large shallots, peeled and roughly chopped
4 garlic cloves and a 1-inch piece fresh ginger, peeled
2 stalks lemongrass (tough outer leaves removed), thinly sliced, plus a 1-inch piece galangal, peeled
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 tablespoon toasted shrimp paste (belacan), wrapped in foil and grilled 2 minutes
3 candlenuts or macadamia nuts

For the Coconut Curry Broth

3 tablespoons vegetable oil
2 cups full-fat coconut milk
4 cups low-sodium chicken stock
1 tablespoon palm sugar or light brown sugar
2 tablespoons fish sauce, plus more to taste
1 teaspoon fine sea salt

For the Proteins and Noodles

12 medium prawns, shell-on, deveined
2 boneless, skinless chicken thighs (about 8 oz), sliced thin across the grain
8 oz fresh rice vermicelli (bee hoon), blanched and divided
4 oz fish cake (optional), sliced into thin ovals

For the Garnishes

2 cups fresh bean sprouts, briefly blanched
1 Persian cucumber, sliced into thin half-moons
1 cup fresh laksa leaves (daun kesum) or Vietnamese mint
1 lime, cut into wedges
2 tablespoons sambal chili paste, for serving

Directions

Make the spice paste: combine the soaked chilies, shallots, garlic, ginger, lemongrass, galangal, ground coriander, turmeric, grilled shrimp paste, and candlenuts in a food processor. Blend to a thick, smooth paste, adding 2 to 3 tablespoons of water as needed to help it grind.
Heat the vegetable oil in a large heavy pot over medium heat. Add the spice paste and fry for 6 to 8 minutes, stirring often, until the paste darkens, smells deeply fragrant, and oil begins to separate at the edges.
Pour in the coconut milk and chicken stock and stir well, scraping up any browned bits from the bottom. Bring to a gentle simmer and add the palm sugar, fish sauce, and salt. Simmer uncovered for 12 to 15 minutes so the flavors meld and the broth turns a deep orange-red.
Taste the broth and adjust with more fish sauce for savoriness, salt for depth, or a pinch of sugar to balance the heat. Keep at a low simmer while you prepare the proteins.
Bring a separate pot of lightly salted water to a boil. Drop in the sliced chicken and simmer for 3 to 4 minutes until just cooked through, then add the prawns and cook 1 to 2 minutes until pink and curled. Lift out with a slotted spoon and set aside.
Divide the blanched rice vermicelli among 4 large deep bowls. Top each with a portion of bean sprouts, fish cake (if using), chicken, and prawns.
Ladle the hot coconut curry broth generously over the noodles, making sure each bowl gets plenty of the spiced liquid. Pile on the cucumber slices and a generous handful of fresh laksa leaves.
Serve immediately with lime wedges and sambal chili paste on the side, letting each diner squeeze and stir to their preferred level of heat and brightness.

Cook’s Notes

Toasting the shrimp paste (belacan) in foil over a flame or dry pan is essential; it blooms the flavor and softens the harsh raw aroma.
If you cannot find laksa leaves (daun kesum), substitute with a mix of Vietnamese mint and a little Thai basil for a similar citrusy lift.
For an authentic Katong-style version, snip the noodles into shorter 4-inch lengths with kitchen scissors before serving so they can be eaten with just a spoon.
Make the spice paste up to 3 days ahead and refrigerate it in a sealed jar; the flavor actually deepens overnight.
Cockles (see hum) are a classic Singaporean addition; quickly blanch a handful and add them on top if you can find them at the seafood market.

DinnerSpicy