- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Serving: For 4 People
Nutrition facts (per portion)
- Calories: 140 kcal
Singapore Curry Laksa Noodle
Laksa is a popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur). It can be found in Malaysia, Singapore, Indonesia and Southern Thailand.
Ingredients
- vegetable oil - 50 ml
- chicken stock - 1 litre
- grated palm sugar - 2 tablespoons
- chicken thighs - 450g
- coconut milk - 500 ml
- noodles - 400 g
Instructions
- In a stockpot, heat oil and fry the ground paste until quite toasted and oil starts to ooze from the paste
- Add chicken stock and prawn stock and bring to the boil
- Add bean curd, curry leaves, brown sugar and salt to taste
- Add coconut milk and reduce heat to gently simmer for 20-30 mins (to avoid curdling)
- Using a pestle and mortar or blender, grind garlic, dried prawns and chilli paste
