A generous bowl of rice noodles in a rich, orange broth infused with coconut milk, dried shrimp, and fragrant laksa paste. Topped with shrimp, fried tofu puffs, cockles, bean sprouts, and fresh herbs, it delivers the classic contrast and vibrant energy of Singapore laksa.
Ingredients
- 400 g thick rice noodles
- 200 g laksa paste
- 3 tbsp neutral oil
- 800 ml coconut milk
- 700 ml chicken stock
- 300 g peeled raw shrimp
- 200 g Asian fish cake
- 120 g fried tofu puffs
- 500 g fresh cockles
- 150 g bean sprouts
- 2 pieces eggs
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- to taste fine salt
- 1 bunch rau ram (Vietnamese coriander)
- 0.5 bunches fresh cilantro
- 1 piece lime
- 4 tsp sambal oelek
Method
- Rinse the cockles in cold water and soak them to purge any grit until the water stays clear, then drain. They should smell clean and briny with no off odors.
- Boil the eggs until the yolks are just set but still jammy and tender, transfer to an ice bath to cool, peel, and halve for serving.
- Cook or soften the thick rice noodles according to package directions, then rinse briefly in cold water; they should be pliable with a firm, springy bite.
- Heat the neutral oil in a large pot over medium heat, add the laksa paste, and saute until it darkens slightly, turns glossy, and releases the intense fragrance of lemongrass, chilis, and dried shrimp.
- Gradually pour in the chicken stock while stirring to dissolve the paste, then stir in the coconut milk. Bring to a gentle simmer until you have a smooth, aromatic, vibrant orange broth.
- Season with fish sauce, palm sugar, and fine salt, then taste. The broth should be savory, rounded, lightly sweet, and bold enough to coat the noodles without tasting diluted.
- Add the cockles, shrimp, Asian fish cake, and fried tofu puffs to the simmering broth. Remove from the heat as soon as the cockles open, the shrimp turn pink and opaque, and the tofu puffs soak up the broth.
- Divide the rice noodles among warm bowls, top with bean sprouts, and ladle the scalding hot broth over top along with the seafood, fish cake, and tofu puffs so the steam lightly wilts the sprouts.
- Finish each bowl with the halved eggs, rau ram, fresh cilantro, a lime wedge, and a spoonful of sambal oelek. Serve immediately while the broth is piping hot and the herbs remain fresh.
Nutrition
Per serving
- Energy
- 673 kcal
- Protein
- 35.34 g
- Carbohydrate
- 54.02 g
- Fat
- 35.88 g
- Fibre
- 4.59 g
- Calcium
- 66.35 mg
- Iron
- 6.43 mg
- Magnesium
- 76.5 mg
