\nThis beloved Southeast Asian noodle soup is a staple of Singaporean cuisine. Our recipe combines rich and spicy flavors to create a comforting and authentic dish.<\/p>\n
Singapore’s national dish, Laksa, is a flavorful and spicy noodle soup that combines the best of Chinese, Malay, and Indian cuisines. The rich broth, made with a variety of spices and ingredients, is typically served with rice noodles or egg noodles, and garnished with a variety of toppings such as shrimp, chicken, tofu, or seafood. In this article, we’ll take you on a culinary journey to explore the many variations of Singapore Laksa recipes from around the world.<\/p>\n
From classic coconut milk-based recipes to spicy prawn and vegetable options, there’s something for everyone in our collection of 18 authentic Singapore Laksa recipes. Whether you’re a foodie looking to spice up your mealtime or a lover of international cuisine, this article is sure to inspire your next cooking adventure.<\/p>\n
\nThis beloved Southeast Asian noodle soup is a staple of Singaporean cuisine. Our recipe combines rich and spicy flavors to create a comforting and authentic dish.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 pound rice noodles Instructions:<\/strong><\/p>\n 1. Cook noodles according to package instructions. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 200g prawns, peeled and deveined Instructions:<\/strong><\/p>\n 1. Cook the rice noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 200g firm tofu, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Cook the noodles according to package instructions; set aside. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried laska noodles Instructions:<\/strong><\/p>\n 1. Cook laska noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 packet of instant laksa noodles Instructions:<\/strong><\/p>\n 1. Cook the laksa noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 tablespoon vegetable oil Instructions:<\/strong><\/p>\n 1. Heat the oil in a large pot over medium heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of laksa noodles Instructions:<\/strong><\/p>\n 1. Cook laksa noodles according to package instructions. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Cook vermicelli noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups of rice noodles Instructions:<\/strong><\/p>\n 1. Cook the rice noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fish stock Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Add garlic and ginger; cook until fragrant. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 tablespoon vegetable oil Instructions:<\/strong><\/p>\n 1. Heat the oil in a large saucepan over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/p>\n – 1 whole roasted duck, shredded Instructions:<\/p>\n 1. Cook the Hokkien noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> Approximately 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 tablespoon vegetable oil Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Add garlic and onion; cook until softened, about 3 minutes. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 200g thick rice noodles (or egg noodles) Instructions:<\/strong><\/p>\n 1. Cook the noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup crab meat (jumbo lump or claw) Instructions:<\/strong><\/p>\n 1. Cook the glass noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 200g rice noodles Instructions:<\/strong><\/p>\n 1. Cook the rice noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Get ready to spice up your life with these authentic Singapore Laksa recipes! This collection features 18 mouth-watering variations, each showcasing the rich flavors and aromas of this beloved Asian dish. From classic coconut milk-based laksa to seafood-packed bowls, spicy prawn options, and even vegan-friendly versions, there’s something for every palate. Discover the art of combining noodles, spices, and proteins in these bold and aromatic recipes. Whether you’re a seasoned foodie or just looking to spice up your cooking repertoire, this roundup has got you covered!<\/p>\n","protected":false},"excerpt":{"rendered":" Singapore’s national dish, Laksa, is a flavorful and spicy noodle soup that combines the best of Chinese, Malay, and Indian cuisines. The rich broth, made with a variety of spices and ingredients, is typically served with rice noodles or egg noodles, and garnished with a variety of toppings such as shrimp, chicken, tofu, or seafood. … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":7961,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-8624","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat-recipes"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/8624","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=8624"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/8624\/revisions"}],"predecessor-version":[{"id":8625,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/8624\/revisions\/8625"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/7961"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=8624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=8624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=8624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tablespoons vegetable oil
\n– 4-6 dried red chilies, crushed or 2-3 teaspoon chili flakes
\n– 2 cloves garlic, minced
\n– 2 inches ginger, sliced
\n– 1 onion, thinly sliced
\n– 1 can coconut milk (14 oz)
\n– 2 cups chicken broth
\n– 1\/2 cup water
\n– 1 tablespoon tamarind paste
\n– Salt and black pepper, to taste
\n– Fresh cilantro, for garnish<\/p>\n
\n2. Heat oil in a large pot over medium heat. Add crushed chilies, garlic, ginger, and onion. Cook until fragrant (3-4 minutes).
\n3. Pour in coconut milk, chicken broth, water, and tamarind paste. Bring to a simmer.
\n4. Reduce heat to low and let soup cook for 10-15 minutes or until flavors have melded together.
\n5. Season with salt and black pepper to taste.
\n6. Serve noodles in bowls and ladle hot soup over the top. Garnish with cilantro.<\/p>\nSpicy Prawn Laksa with Rice Noodles<\/h2>\n
\nA spicy and flavorful Southeast Asian-inspired noodle dish that combines succulent prawns, savory laksa paste, and springy rice noodles.<\/p>\n
\n– 2 cups chicken or vegetable stock
\n– 1\/4 cup laksa paste
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 1\/2 teaspoon ground cumin
\n– Salt and pepper to taste
\n– 250g rice noodles
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.
\n3. Add the prawns, onion, garlic, ginger, cumin, salt, and pepper. Stir-fry until the prawns are pink and cooked through.
\n4. Add the laksa paste and stir-fry for 1 minute.
\n5. Pour in the stock and bring to a simmer. Let cook for 2-3 minutes or until the sauce has thickened slightly.
\n6. Serve the spicy prawn mixture over the cooked rice noodles. Garnish with fresh cilantro leaves, if desired.<\/p>\nVegetarian Singapore Laksa with Tofu<\/h2>\n
\nThis recipe puts a creative twist on the classic Singaporean dish, swapping out traditional meat for crispy tofu and packing it with aromatic spices and noodles. Savor the bold flavors and textures of this vegetarian take on a beloved favorite.<\/p>\n
\n– 2 cups vegetable stock
\n– 1 tablespoon laksa paste (or to taste)
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 cup rice noodles
\n– 2 tablespoons coconut cream
\n– Salt and pepper, to taste
\n– Fresh cilantro, for garnish<\/p>\n
\n2. In a large pot, combine vegetable stock, laksa paste, onion, and garlic. Bring to a simmer over medium heat.
\n3. Add tofu and cook for 5-7 minutes or until golden brown.
\n4. Stir in coconut cream and season with salt and pepper.
\n5. Combine cooked noodles and soup; serve hot, garnished with cilantro.<\/p>\nChicken Laksa with Lemongrass and Lime<\/h2>\n
\nThis aromatic and flavorful Southeast Asian-inspired dish combines the warmth of chicken, spices, and lemongrass with a burst of citrusy lime. Perfect for a quick weeknight dinner or a special occasion.<\/p>\n
\n– 2 stalks lemongrass, bruised
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 tablespoon vegetable oil
\n– 2 cups chicken broth
\n– 1 cup coconut milk
\n– 1\/4 cup fish sauce (or to taste)
\n– 1\/4 cup brown sugar
\n– 1 lime, juiced
\n– 1\/4 teaspoon red pepper flakes (optional)
\n– Salt and black pepper, to taste
\n– Fresh cilantro or scallions for garnish<\/p>\n
\n2. Add chicken and cook until browned, about 5-7 minutes. Remove from pot.
\n3. Add lemongrass, garlic, ginger, and red pepper flakes (if using) to the pot. Cook for 1 minute.
\n4. Pour in chicken broth, coconut milk, fish sauce, and sugar. Bring to a simmer.
\n5. Return chicken to the pot and cook until cooked through, about 10-12 minutes.
\n6. Stir in lime juice and season with salt and black pepper.
\n7. Serve hot, garnished with cilantro or scallions.<\/p>\nSeafood Laksa with Squid and Mussels<\/h2>\n
\nLaksa is a popular Singaporean noodle soup dish that combines rich, spicy flavors with a medley of seafood. This recipe adds tender squid and mussels to the mix for an added layer of texture.<\/p>\n
\n– 2 cups water
\n– 1 tablespoon vegetable oil
\n– 1 small onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 pound squid rings
\n– 1\/2 cup mussels, scrubbed and debearded
\n– 1 teaspoon laksa paste
\n– 1 tablespoon soy sauce
\n– 1 tablespoon oyster sauce (optional)
\n– Salt and pepper to taste
\n– Chopped scallions and bean sprouts for garnish<\/p>\n
\n2. Heat oil in a large wok or pot over medium-high heat. Add onion and garlic; stir-fry until onion is translucent.
\n3. Add squid and mussels; cook until seafood is tender, about 3-4 minutes.
\n4. Add laksa paste, soy sauce, and oyster sauce (if using); stir well to combine.
\n5. Simmer soup for 2 minutes to allow flavors to meld.
\n6. Serve noodles in bowls and ladle hot soup over top. Garnish with scallions and bean sprouts.<\/p>\nSingapore Curry Laksa with Fish Cake<\/h2>\n
\nThis iconic Singaporean dish is a flavorful and spicy noodle soup that combines the richness of coconut milk, the warmth of curry powder, and the crunch of fish cake. Our recipe is a simplified version of this beloved comfort food.<\/p>\n
\n– 2 cups of water
\n– 1 fish cake, sliced into thin strips
\n– 2 tablespoons of vegetable oil
\n– 1 onion, diced
\n– 2 cloves of garlic, minced
\n– 1 tablespoon of grated fresh ginger
\n– 1 teaspoon of curry powder
\n– 1 can of coconut milk
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; saut\u00e9 until softened.
\n3. Add curry powder and cook for 1 minute, stirring constantly.
\n4. Add coconut milk, fish cake, and cooked noodles. Simmer for 5-7 minutes or until the flavors have melded together.
\n5. Season with salt and pepper to taste.
\n6. Garnish with cilantro leaves (if using) and serve hot.<\/p>\nQuick and Easy Laksa Soup<\/h2>\n
\nLaksa soup, a popular Southeast Asian dish, is a flavorful and comforting meal that can be ready in no time. This recipe combines the rich flavors of coconut milk, spices, and noodles to create a delicious and satisfying bowl of goodness.<\/p>\n
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon grated ginger
\n– 1 can (14 oz) coconut milk
\n– 2 cups chicken or vegetable broth
\n– 1\/2 cup rice noodles
\n– 1\/4 cup chopped scallions
\n– Salt and pepper to taste
\n– Optional: protein of your choice (chicken, shrimp, tofu, etc.)<\/p>\n
\n2. Add the onion, garlic, and ginger; cook until the onion is translucent.
\n3. Pour in the coconut milk and broth; bring to a simmer.
\n4. Cook the noodles according to package instructions; drain and set aside.
\n5. Stir in the cooked noodles and scallions; season with salt and pepper to taste.
\n6. Add your choice of protein (if using); stir to combine.
\n7. Serve hot, garnished with additional scallions if desired.<\/p>\nLaksa Noodle Soup with Bean Sprouts<\/h2>\n
\nThis spicy and savory Southeast Asian-inspired soup is a perfect comfort food for any time of the year. With the addition of crunchy bean sprouts, it’s a delightful and nutritious meal.<\/p>\n
\n– 1 package of laksa noodles
\n– 2 tablespoons of vegetable oil
\n– 1 onion, diced
\n– 2 cloves of garlic, minced
\n– 1 cup of bean sprouts
\n– 2 cups of chicken or vegetable broth
\n– 1\/2 cup of coconut milk
\n– 1 teaspoon of ground cumin
\n– 1\/2 teaspoon of ground coriander
\n– Salt and pepper to taste
\n– Chopped cilantro or scallions for garnish (optional)<\/p>\n
\n1. Cook the laksa noodles according to package instructions. Set aside.
\n2. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
\n3. Add bean sprouts; cook for an additional 2-3 minutes or until tender.
\n4. Pour in broth and coconut milk. Stir in cumin and coriander. Bring to a simmer.
\n5. Add cooked noodles to the pot. Season with salt and pepper to taste.
\n6. Serve hot, garnished with cilantro or scallions if desired.<\/p>\nSpicy Laksa with Shrimp and Egg<\/h2>\n
\nLaksa is a popular Singaporean noodle soup dish that combines the flavors of spicy curry broth, coconut milk, and springy noodles. This recipe adds succulent shrimp and a runny egg to create a satisfying meal.<\/p>\n
\n– 2 cups of water or chicken stock
\n– 2 tablespoons of vegetable oil
\n– 1 onion, diced
\n– 2 cloves of garlic, minced
\n– 1 tablespoon of grated ginger
\n– 1\/2 teaspoon of ground cumin
\n– 1\/4 teaspoon of ground cinnamon
\n– 1\/4 teaspoon of turmeric powder
\n– 1\/4 teaspoon of chili flakes
\n– 1 can of coconut milk
\n– 1 pound of large shrimp, peeled and deveined
\n– 2 eggs
\n– Salt and pepper to taste
\n– Chopped cilantro for garnish (optional)<\/p>\n
\n2. Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook until softened.
\n3. Add cumin, cinnamon, turmeric, and chili flakes. Cook for 1 minute.
\n4. Pour in water or chicken stock, coconut milk, and cooked noodles. Bring to a boil, then reduce heat.
\n5. Add shrimp and cook until pink, about 2-3 minutes.
\n6. Crack an egg into the saucepan and stir gently to create a runny yolk.
\n7. Season with salt and pepper to taste.
\n8. Serve hot, garnished with cilantro if desired.<\/p>\nCoconut Laksa with Chicken and Vermicelli<\/h2>\n
\nA creamy and flavorful Southeast Asian-inspired noodle dish that combines the richness of coconut milk with the warmth of spices.<\/p>\n
\n– 2 cups mixed vegetables (bell peppers, carrots, green beans)
\n– 1 medium onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon turmeric powder
\n– 1\/4 teaspoon cayenne pepper
\n– 1\/2 cup coconut milk
\n– 1 cup chicken broth
\n– 1 tablespoon soy sauce
\n– 1 tablespoon vegetable oil
\n– 8 oz vermicelli noodles
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. In a large pan or wok, heat the oil over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
\n3. In the same pan, add onion, garlic, and ginger. Cook until onion is translucent, about 3 minutes.
\n4. Add mixed vegetables, cumin, turmeric, and cayenne pepper. Cook for an additional 2-3 minutes.
\n5. Stir in coconut milk, chicken broth, and soy sauce. Bring to a simmer.
\n6. Add cooked chicken back into the pan and stir to combine.
\n7. Combine cooked noodles with the curry mixture. Season with salt and pepper to taste.
\n8. Garnish with fresh cilantro leaves and serve hot.<\/p>\nSingapore Laksa with Fried Tofu Puffs<\/h2>\n
\nThis recipe combines the rich flavors of traditional Singaporean laksa with the crispy texture of fried tofu puffs, making for a unique and delicious twist on this popular dish.<\/p>\n
\n– 2 tablespoons of vegetable oil
\n– 1 onion, diced
\n– 2 cloves of garlic, minced
\n– 1 tablespoon of grated ginger
\n– 1 can of coconut milk
\n– 2 cups of chicken or vegetable broth
\n– 1 teaspoon of curry powder
\n– Salt and pepper to taste
\n– 1\/4 cup of fried tofu puffs (store-bought or homemade)
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Heat the oil in a large wok over medium-high heat. Add the onion, garlic, and ginger, and stir-fry until the onion is translucent.
\n3. Add the coconut milk, broth, and curry powder. Bring to a simmer.
\n4. Add the cooked noodles and fried tofu puffs to the wok. Stir-fry for 2-3 minutes or until everything is well combined.
\n5. Season with salt and pepper to taste.
\n6. Serve hot, garnished with fresh cilantro leaves.<\/p>\nLaksa with Mackerel and Okra<\/h2>\n
\nThis recipe combines the bold flavors of Singaporean laksa with the richness of mackerel and the slight crunch of okra. The result is a hearty and aromatic dish that’s perfect for a comforting meal.<\/p>\n
\n– 1 cup coconut milk
\n– 1\/4 cup sambal chili paste
\n– 2 tablespoons soy sauce
\n– 2 tablespoons vegetable oil
\n– 1 mackerel fillet (about 6 oz), cut into bite-sized pieces
\n– 1 cup okra, sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– Salt and pepper to taste
\n– Cooked rice or noodles for serving<\/p>\n
\n2. Add mackerel pieces and cook until opaque, about 3 minutes.
\n3. Add sambal chili paste, soy sauce, fish stock, and coconut milk. Bring to a simmer.
\n4. Add okra and cook for an additional 5 minutes or until tender.
\n5. Season with salt and pepper to taste.
\n6. Serve hot over cooked rice or noodles.<\/p>\nVegan Laksa with Mushrooms and Bok Choy<\/h2>\n
\nThis comforting and flavorful vegan laksa recipe combines the richness of mushrooms, the crunch of bok choy, and the warmth of a coconut-based curry sauce. Perfect for a cozy night in!<\/p>\n
\n– 1 small onion, thinly sliced
\n– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
\n– 2 cloves garlic, minced
\n– 2 cups bok choy, chopped
\n– 2 tablespoons laksa paste (make sure it’s vegan)
\n– 1 can coconut milk
\n– 2 cups vegetable broth
\n– 1 teaspoon grated ginger
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Add the onion and cook until softened, about 3 minutes.
\n3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
\n4. Add the bok choy and cook until wilted, about 2 minutes.
\n5. Stir in the laksa paste, coconut milk, vegetable broth, and ginger. Bring to a simmer.
\n6. Reduce heat to low and let it cook for 10-15 minutes or until the sauce has thickened slightly.
\n7. Season with salt and pepper to taste.
\n8. Serve hot, garnished with cilantro leaves.<\/p>\nLaksa with Roasted Duck and Hokkien Noodles<\/h2>\n
\nThis hearty and flavorful dish combines the rich flavors of roasted duck with the vibrant spices of a classic laksa, served over springy Hokkien noodles.<\/p>\n
\n– 2 cups of homemade or store-bought laksa paste
\n– 4 cups of chicken broth
\n– 1\/2 cup of coconut milk
\n– 1 tablespoon of vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cloves of garlic, minced
\n– 1 cup of Hokkien noodles
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and cook until the onion is translucent.
\n3. Add the laksa paste and stir-fry for 1 minute.
\n4. Pour in the chicken broth and coconut milk. Bring to a simmer.
\n5. Add the shredded duck and cook for 2-3 minutes, or until heated through.
\n6. Season with salt and pepper to taste.
\n7. Serve the laksa over the cooked Hokkien noodles and garnish with fresh cilantro leaves.<\/p>\nSpicy Laksa with Clams and Coriander<\/h2>\n
\nThis recipe combines the rich flavors of laksa with the brininess of clams and the warmth of coriander, creating a dish that’s both familiar and excitingly new. Perfect for adventurous eaters looking to spice up their meal routine!<\/p>\n
\n– 2 cloves garlic, minced
\n– 1 small onion, diced
\n– 2 cups mixed clams (razor clams, littleneck clams, etc.)
\n– 2 cups laksa paste (or store-bought)
\n– 4 cups coconut milk
\n– 1 teaspoon ground coriander
\n– 1\/2 teaspoon ground cumin
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Add clams, laksa paste, coconut milk, coriander, cumin, salt, and pepper. Stir to combine.
\n3. Bring mixture to a simmer and cook for 5-7 minutes or until clams open.
\n4. Taste and adjust seasoning as needed.
\n5. Serve hot, garnished with cilantro leaves.<\/p>\nSingapore Laksa with Hard-Boiled Eggs<\/h2>\n
\nA flavorful and comforting noodle dish that combines the rich flavors of Singaporean laksa with the simplicity of hard-boiled eggs.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 1 can coconut milk
\n– 1 cup laksa paste (available at Asian grocery stores)
\n– Salt and pepper to taste
\n– 4-6 hard-boiled eggs, sliced
\n– Chopped scallions for garnish<\/p>\n
\n2. Heat oil in a large wok or frying pan over medium heat. Add onion, garlic, and ginger; stir-fry until the onion is translucent.
\n3. Add laksa paste and stir well to combine with the onion mixture. Cook for 1 minute.
\n4. Pour in coconut milk and stir to combine. Bring the mixture to a simmer.
\n5. Add cooked noodles to the wok or frying pan, tossing to coat with the laksa sauce.
\n6. Season with salt and pepper to taste.
\n7. Serve hot, topped with sliced hard-boiled eggs and garnished with chopped scallions.<\/p>\nLaksa with Crab Meat and Glass Noodles<\/h2>\n
\nThis recipe combines the rich flavors of crab meat, spicy laksa paste, and glass noodles to create a flavorful and satisfying bowl. Perfect for a quick weeknight dinner or a special occasion.<\/p>\n
\n– 2 cups water
\n– 2 tablespoons laksa paste
\n– 2 tablespoons vegetable oil
\n– 1 small onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– 1 tablespoon oyster sauce (optional)
\n– Salt and pepper to taste
\n– 200g glass noodles
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; stir-fry until onion is translucent.
\n3. Add laksa paste; cook, stirring constantly, for 1 minute.
\n4. Add crab meat, soy sauce, and oyster sauce (if using). Stir-fry until crab is pink and cooked through.
\n5. Add water to the wok and bring to a simmer. Cook for 2-3 minutes or until the flavors have melded together.
\n6. Serve the laksa over glass noodles, garnished with cilantro leaves.<\/p>\nLaksa with Sambal Belacan and Lime Leaves<\/h2>\n
\nThis recipe is a flavorful take on the classic Singaporean noodle soup, Laksa. With the added kick of sambal belacan (shrimp paste) and the freshness of lime leaves, this dish is sure to tantalize your taste buds.<\/p>\n
\n– 2 cups chicken or vegetable stock
\n– 1 tablespoon sambal belacan
\n– 2 tablespoons vegetable oil
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 cup mixed vegetables (such as bean sprouts, bok choy, and carrots)
\n– 1\/4 cup chopped cilantro
\n– Lime leaves for garnish<\/p>\n
\n2. In a large pot, heat the oil over medium heat. Add onion and garlic; cook until onion is translucent.
\n3. Add mixed vegetables; cook until they are tender-crisp.
\n4. Pour in stock and bring to a simmer.
\n5. Stir in sambal belacan.
\n6. Add cooked noodles; stir well.
\n7. Garnish with cilantro and lime leaves.
\n8. Serve hot.<\/p>\nSummary<\/h2>\n