One of Singapore’s most iconic dishes, Katong Laksa is a full-bodied coconut curry noodle soup. There are many regional variations of Laksa, this type has coconut milk which adds a tropical creaminess. It also usually has toppings such as fishcake, shrimp, and cockles in it. The base of the broth is the Laksa paste. An aromatic blend of lemongrass, dried chilies, shallots, galangal, turmeric, spices, dried shrimp, and shrimp paste, all blended up in the food processor, then sautéed in a little oil to deepen the flavor. A home-made Laksa paste can be made from scratch but to save from buying all those special ingredients a ready-made Laksa paste does the job perfectly well. The scrumptious spicy broth is the color of a glowing sunset and tastes like magic on a spoon. Here is my re-edition of this bold flavored Singaporean hawker center favorite.
- 1 pouch Singapore Laksa paste
- 1 tin coconut milk
- 4 cups rice noodles
- 12 tofu puffs
- 1 pack bean sprouts
- 4 boiled eggs
- shrimp and cockles (optional)
- In a large bowl immerse the rice noodles in cold water (soak for 10 minutes).
- Bring a pot of hot water to the boil and add eggs (7-8 minutes).
- Peel eggs and set aside.
- In a large non-stick pot pour in the Laksa paste and gently fry to release flavors (approx. 1 minute).
- Then add the coconut milk and 3.5 cups water (add more/less water if you prefer a thinner/thicker broth). Bring the broth to a boil and the turn it down to medium heat (5-10 mins) and then turn the heat off.
- Blanch the tofu puffs and beansprouts in boiling water. Set aside.
- Blanch the rice noodles in another separate pot of boiling water. (3-4 mins or until they are just tender to bite) * Be careful not to overcook or they will disintegrate into short pieces and turn to a mush.
- Drain noodles in a colander and assemble into a soup bowl.
- Ladle in the laksa broth until the noodles are just covered. Then layer on the bean sprouts, tofu puffs and egg.
- Serve and enjoy.