Traditional Singapore seafood 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 instant pot bak kut teh (Pork Ribs Soup) and chicken rendang, which is why I started making my own!
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 red curry ramen, which is SO GOOD. You'll also probably love this Malaysian beef rendang or even this coconut fish stew. They'll all spicy, tangy, creamy...all the good stuff!
Jump to:
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.
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Why this seafood Singaporean laksa 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 seafood 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
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.
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.
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.
I use shrimp and clams in this recipe, but you can substitute any kind of seafood or chicken.
The fried tofu can be found in the "health" food section of your grocery store. You can also find it in the Asian grocery.
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 Singapore laksa?
Laksa traditionally uses thinner rice noodles (rice vermicelli 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.
Substitutions and variations
- If you don't have palm sugar, you can substitute coconut or brown sugar.
- 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.
- For less spice, reduce or eliminate the Thai chilies. For more spice, you can also add sambal to the broth.
- Using a touch of shrimp paste and/or sambal belacan can add a savory and spicy component to this dish.
- Add slices of fish cake to the bowl of laksa soup.
- You can use prawn heads and shells to make prawn stock instead of the seafood stock, which is how it is traditionally made in Malaysia.
Step by step instructions
- Heat the coconut oil in a Dutch oven over medium-high 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 to make seafood laksa
- 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.
- Make sure the seafood is cooked through before serving.
- Turn the stove off before adding the seafood to avoid overcooking it. It will cook through with the residual heat of the liquid.
Frequently asked questions
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 reheat, 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.
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.
More noodle soup recipes
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Recipe
Singapore Seafood Laksa
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.
- 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:
- 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.
- Make sure the seafood is cooked through before serving.
- Turn the stove off before adding the seafood to avoid overcooking it. It will cook through with the residual heat of the liquid.
Kari Heron says
Laksa is one of my all time favourite soups ever and yours looks as good as any! Thanks for sharing the recipe!
Danielle says
Thanks Kari!
Mimi says
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 says
I thought it would be hard too, but it is totally doable!
April says
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 says
It is such a great soup! I totally fell in love my first time 🙂
Marisa F. Stewart says
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 says
Its def a wonderful mix of flavors. I hope you get a chance to try it 🙂
Loreto Nardelli says
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 says
It's perfect for cold weather - thanks for stopping by Loreto!
Tammy says
This sounds amazing! I've never had it before but I am definitely inspired to make it.
Danielle says
Thanks Tammy!
Donna says
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 says
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 says
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 says
Thanks Natalie!
Byron Thomas says
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 says
It's one of those perfect cold weather foods 🙂
Cheese Curd In Paradise says
I love clams and shrimp! This bowl of noodles and seafood sound delicious! I can't wait to give this recipe a try!
Danielle says
Thanks Ashley! Hope you love it!
Krista Price says
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 says
Thanks so much krista! I hope you enjoy it!
Alisha Rodrigues says
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 says
You're welcome Alisha. I hope you get a chance to try it!
Jacqueline Debono says
I've never had laksa but it sounds wonderful. I love anything with lemon grass and coconut!
Danielle says
Right? It's good stuff 🙂
Anne Lawton says
This looks absolutely delicious! So much flavor going on and looks like a big bowl of comfort! Pinning so I can try this!
Danielle says
Yay! Hope you love it Anne!
Kacie Morgan says
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 says
Homemade ramen is just the best! Hope you get a chance to make this Kacie!
Cathleen @ A Taste of Madness says
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 says
LOL! the palm sugar really adds a great flavor, but you can use brown sugar too if you need to!