Laksa

By Auntie Rosie

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Soup

Laksa

By Auntie Rosie (Ang Mo Kio)

Shared by SG Recipe Book, aunt

Spicy coconut curry noodle soup with prawns, fish cake, and cockles - rich, creamy, and utterly addictive.

0
70 min
4 servings
Peranakanmedium

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https://sgrecipebook.com/r/vk7YUc
Laksa

Ingredients

  • 400g thick bee hoon or laksa noodles
  • 400ml coconut milk
  • 4 cups prawn stock
  • 200g prawns
  • 100g fish cake, sliced
  • 100g tau pok (fried tofu puffs)
  • 200g bean sprouts
  • Laksa leaves (daun kesum)
  • For rempah: 15 dried chilies, 10 shallots, 6 cloves garlic, 2 stalks lemongrass, 1 inch galangal, 1 inch turmeric, 10 candlenuts, 2 tbsp belacan

Preparation

  1. 1

    Soak dried chilies until soft. Blend all rempah ingredients into a smooth paste.

  2. 2

    Fry rempah paste in oil over medium heat for 15-20 minutes until fragrant and oil separates.

  3. 3

    Add prawn stock and bring to boil.

  4. 4

    Add coconut milk and simmer for 10 minutes. Do not boil vigorously.

  5. 5

    Season with salt and sugar to taste.

  6. 6

    Blanch noodles and bean sprouts, divide into bowls.

  7. 7

    Ladle hot laksa gravy over noodles.

  8. 8

    Top with prawns, fish cake, tau pok, and laksa leaves.

  9. 9

    Serve with sambal on the side.

Tips from Auntie Rosie

"Fry the rempah until the oil rises to the surface - this is when you know it's ready."

SB

SG Recipe Book

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