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Traditional Singapore Laksa is one of the most flavorful, rich, but light and delicious soups ever. It is incredibly easy to make, takes only 30 minutes to make, and packs a lot of that authentic flavor!
Guys, if you have never had laksa, now is the time. You do not want to miss out on all the amazing flavors in this incredible soup - you also need this prawn laksa in your life.
I had it for the first time in Singapore and just fell head over heels in love. Since then, I have been on the search for restaurants where I can find this delicious soup, only to be sorely disappointing by it's lack of availability here in San Diego.
I seem to have the same problem with this Bak Kut Teh (Pork Ribs Soup) and chicken rendang, which is why I started making my own!
So I'm just making it myself because I can't get the flavors out of my head. Singapore laksa is my favorite thing in the world. Not kidding at all.
Spicy, tangy, creamy and just all the flavors that make you feel so good inside.
The flavors in this are not all that different than this Coconut Curry Ramen, which is SO GOOD. You'll also probably love this Beef Rendang or even this Brazilian Fish stew. They'll all spicy, tangy, creamy...all the good stuff!
Check out this Singapore Laksa story!
What is Laksa?
Singapore laksa is a soup made with bite sized rice noodles, seafood (commonly shrimp and cockles, or clams), a creamy curry and coconut milk based broth with plenty of seasonings and spices. The spices often include lemongrass, palm sugar, spicy chilies, tamarind and lime, among others.
Is Laksa Spicy?
Yes, laksa is typically spicy. This recipe tones down the spice a little, and for even less spice you can reduce or eliminate the Thai chilies.
Why This Recipe Works
- The coconut milk combined with the tangy flavors of the laksa paste the spice of the chilies complement each other perfectly.
- Cutting the rice noodles into bite sized pieces makes the soup easy to eat with a spoon.
- The seafood and fresh herbs adds an amazing freshness to the soup. Poaching the seafood keeps it deliciously succulent. This Korean Stew also uses poached seafood.
- The spice level can be adjusted to individual preference.
- Just a touch of palm sugar adds the perfect balance of sweet, spicy and tangy.
The Ingredients
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Don't be intimidated by the list of ingredients, this recipe is not hard to make at all, and all the ingredients can be found at your local Asian market, or online.
One of the main ingredients in Singapore Laksa is the laksa paste. For this recipe, I've used store bought laksa paste because it has a great flavor and is much easier than making your own (buy laksa paste).
However, if you do want to make your own, check out this recipe for Laksa Paste Recipe from Donna Hay.
Palm sugar is also used in this recipe. You may be tempted to just substitute regular white sugar, but DON'T! Palm sugar has a deeper, more caramel flavor to it, and adds the perfect level of sweetness to complement the other intense flavors of this dish. Buy palm sugar.
I always recommend using full fat coconut milk in this Singapore Laksa recipe. The lite coconut milk will not provide the richness and substance we want in the broth. Buy coconut milk.
I use shrimp and clams in this recipe, but you can substitute any kind of seafood or chicken. Buy clams online.
The fried tofu can be found in the "health" food section of your grocery store. You can also find it in the Asian grocery. If you can't find fried tofu, you can substitute regular tofu or just leave it out.
We also use spicy Thai chilies for some heat, lemongrass, fish sauce, and kefir lime leaves (to add an extra citrus zing).
The full list of ingredients can be found in the recipe card at the bottom of the post.
What Kind of Noodles Are Used In Laksa?
Laksa traditionally uses thinner rice noodles cut in 2-3" pieces so they can be scooped up with a soup spoon. Laksa is one of the few Asian style soups where chopsticks are not usually used. Buy rice noodles.
Step By Step Instructions
Heat the coconut oil in a dutch oven over medium heat. Add the laksa paste and Thai chilies and stir fry 1-2 minutes, until it becomes fragrant. Be careful not to burn.
Add the palm sugar, kaffir lime leaves and seafood stock and bring to a simmer.
Then add the lemongrass, lime juice, fish sauce and coconut milk. Bring to a simmer and cook for 10 minutes at a simmer.
Remove from heat and add seafood. Cover and let sit for 15-20 minutes, until seafood is cooked through.
While the seafood is poaching, use a pair of scissors or a knife to cut the rice noodles into 2-3" pieces. Add cooked rice noodles and tofu to a bowl.
Ladle the soup into the bowls and garnish with bean sprouts, limes, fresh mint and fried shallots.
Expert Tips
- You can make your own laksa paste, or use store bought laksa paste for convenience (buy laksa paste).
- If you don't have palm sugar, you can substitute coconut or brown sugar.
- Always use full fat coconut milk - I do not recommend using lite coconut milk as the consistency will not some out the same.
- Any kind of seafood or chicken can be used in this recipe. If you use fish, I recommend using a firm white fish. If you substitute chicken, it will need to be browned and cooked fully before adding to the soup.
- If you can't find fried tofu, you can substitute regular tofu or just leave it out.
- The cooked rice noodles should be cut in 2-3" pieces so they can be scooped into a soup spoon as is done in traditional laksa.
How Long Does Laksa Last in the Fridge?
Leftover laksa will last up to 3 days in a covered container in the fridge. The laksa broth can be made ahead of time and stored in the fridge for up to 3 days until ready to use.
To use, bring to a boil on the stove-top, remove from heat and add the seafood. Cover and let sit for 15-20 minutes, or until seafood is cooked through. Serve according to recipe instructions.
Can You Freeze Laksa?
You can make the laksa broth ahead of time and freeze it in a airtight container. It can be stored in the freezer for up to 3 months.
Thaw in the fridge overnight and reheat on the stove in a saucepan boiling. Remove from heat and add seafood, cover and let sit 15-20 minutes, or until seafood is cooked through. Serve according to recipe instructions.
Tools Used
- Dutch oven
- Kitchen shears
- Soup ladle
Rate the recipe and leave a comment to let me know how it turned out!
Homemade Singapore Laksa Recipe
Ingredients
- 1 pound shrimp peeled and deveined
- 1 ½ cups Clam meat (or cockles)
- 16 ounces rice noodles cooked to package instructions
- 2 cups fried tofu, diced in 1" cubes
- 2 tablespoons coconut oil
- 1 cup laksa paste
- 2 Thai chilies, minced
- 4 cups fish or seafood stock
- 1 tablespoon palm sugar substitute brown sugar
- 3 whole kaffir lime leaves
- 2-15 ounce cans coconut milk
- Juice of 1 lime
- 1 tablespoon fish sauce
- 1 teaspoon lemongrass paste
- 1 cup bean sprouts garnish
- Lime wedges garnish
- Fresh mint garnish
- Fried shallots garnish
Instructions
- Heat the coconut oil in a dutch oven over medium heat. Add the laksa paste and Thai chilies and stir fry 1-2 minutes, until it becomes fragrant. Be careful not to burn.
- Add the palm sugar, kaffir lime leaves and seafood stock and bring to a simmer.
- Then add the lemongrass, lime juice, fish sauce and coconut milk. Bring to a simmer and cook for 10 minutes at a simmer.Â
- Remove from heat and add seafood. Cover and let sit for 15-20 minutes, until seafood is cooked through.
- While the seafood is poaching, use a pair of scissors or a knife to cut the rice noodles into 2-3" pieces.
- Remove the broth from the heat and add seafood. Cover and let sit for 15-20 minutes, until seafood is cooked through.
- Add cut, cooked rice noodles and tofu to a bowl. Ladle the soup into the bowl and garnish with bean sprouts, limes, fresh mint and fried shallots.
Expert Tips:
- For this recipe, I've used store bought laksa paste because it has a great flavor and is much easier than making your own.Â
- If you don't have palm sugar, you can substitute coconut or brown sugar. However, once you taste palm sugar, you'll never go back!
- Always use full fat coconut milk - I do not recommend using lite coconut milk as the consistency will not some out the same. We want the rich flavor of the coconut milk.
- Any kind of seafood or chicken can be used in this recipe. If you use fish, I recommend using a firm white fish. If you substitute chicken, it will need to be browned and cooked fully before adding to the soup.
- The fried tofu can be found in the "health" food section of your grocery store. You can also find it in the Asian grocery. If you can't find fried tofu, you can substitute regular tofu or just leave it out.
- The cooked rice noodles should be cut in 2-3" pieces so they can be scooped into a soup spoon as is done in traditional laksa.
Nutrition
Maman de sara
I was looking for various recipes with tofu, now I think I find one. I should try Singapore Laksa!
Danielle
Totally!
Kari Heron
Laksa is one of my all time favourite soups ever and yours looks as good as any! Thanks for sharing the recipe!
Danielle
Thanks Kari!
Mimi
I don't see laksa around too often. But when I do, I am the first one in line. I guess I always thought that it was hard to make it at home or that it required a lot of time. But your recipe makes it look so easy that I definitely giving this laksa a try - thank you!
Danielle
I thought it would be hard too, but it is totally doable!
April
Laksa has become one of my favorite soups ever since I first tried it. I remember those feelings when I went like: "How can it even have that many flavors?!" I've never tried making laksa at home though, so this is such a great reason to finally do it - can't wait!
Danielle
It is such a great soup! I totally fell in love my first time 🙂
Marisa F. Stewart
The soup sounds amazing. The many flavors going on there has me anxious to try it. I've never heard of Laksa but we're always wanting to try new dishes and cuisines. The lime with coconut sands fascinating. We enjoy our seafood so I imagine we'd really like this recipe.
Danielle
Its def a wonderful mix of flavors. I hope you get a chance to try it 🙂
Loreto Nardelli
I could use a bowl.of this right now. We are still in the deep freeze in the great white north. This soup screams flavor train intensity. From the spices to the broth and then the noodles and seafood, I have to get a napkin and wipe my chin I am salivating so much. Well done!
Cheers
Danielle
It's perfect for cold weather - thanks for stopping by Loreto!
Tammy
This sounds amazing! I've never had it before but I am definitely inspired to make it.
Danielle
Thanks Tammy!
Donna
Laksa is my favorite food ever, so many awesome flavors together in one bowl!! Since having the real deal while traveling I have yet to find a store-bought laksa paste that measures up though, which one do you use?
Danielle
Well, unfortunately, the paste I use is good, but I wouldn't say it quite measures up to the real deal. I use Por Kwon laksa paste. I know there are some people who make the paste from scratch, but I haven't gotten there yet. I hope to get a good recipe for the paste in the future!
Natalie
Sounds delicious. I love seafood and spices you used here. I never heard of this dish but you got me interested to try it. Can't wait!
Danielle
Thanks Natalie!
Byron Thomas
Wow - just wow! This is exactly the kind of soup I needed to get me through snowmaggedon these past few days. It was my first time buying fried tofu and it was so delicious!
Danielle
It's one of those perfect cold weather foods 🙂
Cheese Curd In Paradise
I love clams and shrimp! This bowl of noodles and seafood sound delicious! I can't wait to give this recipe a try!
Danielle
Thanks Ashley! Hope you love it!
Krista Price
I'm all about soups loaded with Asian flavors and ingredients. This one is speaking my language. It looks like it's also inherently gluten-free. Yeah, okay I'm adding this to my dinner line up for next week. This looks so damn good!
Danielle
Thanks so much krista! I hope you enjoy it!
Alisha Rodrigues
We love trying various recipes from different places. Thanks for sharing something new to me. I love it that its light and easy to make. Quick recipes are always perfect for a busy day and this looks so delicious
Danielle
You're welcome Alisha. I hope you get a chance to try it!
Jacqueline Debono
I've never had laksa but it sounds wonderful. I love anything with lemon grass and coconut!
Danielle
Right? It's good stuff 🙂
Anne Lawton
This looks absolutely delicious! So much flavor going on and looks like a big bowl of comfort! Pinning so I can try this!
Danielle
Yay! Hope you love it Anne!
Kacie Morgan
I've been eating lots of hearty Asian food recently (I made an amazing chicken ramen last week!) so I just pinned this so I can recreate it myself at home. Thanks for sharing.
Danielle
Homemade ramen is just the best! Hope you get a chance to make this Kacie!
Cathleen @ A Taste of Madness
I guess this is the time! I seriously need to try this!
Haha, also, when I saw the ingredients I thought "I have everything but the palm sugar, but I can just sub white". Good thing I went back to read the post!!
Danielle
LOL! the palm sugar really adds a great flavor, but you can use brown sugar too if you need to!