Get a tantalizing taste of <a href="https://www.visitsingapore.com/dining-drinks-singapore/?cmp=EDC_GMPNowContent-May-Aug_XX_BR_ENG_NA_NA_1x1_NA_BF-RECIPE_BUZZ_SCON_AW_NA_NA">Singapore</a> for yourself with this spiced bowl of laksa. It features shrimp and tofu puffs in a rich, aromatic coconut curry broth. This flavorful soup is traditionally served steaming hot over delicate rice vermicelli noodles with crunchy bean sprouts, adding a satisfying texture to each spoonful. The shrimp heads and shells are used to create a rich and flavorful prawn stock that forms the base of this delectable dish. A blend of dried chili, red chili, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts, and lemongrass stalk is infused into the stock, giving the dish its signature punch.

Quick Info

⏱️ 103 min • 🍽️ 2 servings • ⭐ 90%

Tags

[Dairy-Free] • [Dinner] • [Lunch] • [Fusion] • [Under 1 Hour] • [Meal] • [Asian]

Ingredients

• 8 king prawns, de-shelled
• 1 tbsp palm sugar
• 1 tbsp fish sauce
• 400ml coconut milk
• 100g tofu puffs (tau pok), halved
• 2 tbsps cooking oil
• 8 king prawn heads and shells
• 5 cups water
• 2 cups chicken stock
• 2 tbsps cooking oil
• 15 dried chillies
• 2 red chilies
• 3 tbsps dried shrimp (soaked)
• 1 tsp shrimp paste (belacan)
• 8 cloves of garlic
• 1 shallot
• 1 inch ginger
• 1 inch blue ginger (galangal)
• 2 inches turmeric root
• ¼ cup candle nuts
• 1 lemongrass stalk
• 200g vermicelli noodles, cooked
• 1 cup bean sprouts, blanched
• 1 fish cake, sliced, heated
• 8 cockles
• 1 bunch laksa leaves
• 2 tbsps chilli paste

Instructions Preview

1. Remove the heads and shells from prawns an…
2. To make the prawn stock, add cooking oil t…
3. Add water and chicken stock, then simmer f…

…and 5 more steps

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Recipe by: VisitSingapore • From: Tasty