Singapore-Style Laksa recipe - ingredients, nutrition and when to eat it
Singapore-style laksa is a noodle soup made with rice noodles, shrimp, and fish cakes simmered in coconut milk and laksa paste.
Singapore-style laksa is a noodle soup made with rice noodles, shrimp, and fish cakes simmered in coconut milk and laksa paste. The rich, spicy broth pairs with springy noodles and bean sprouts, making it a satisfying lunch or dinner on a chilly day.
World cuisine · 25 minutes to cook
Nutrition (per 755g serving): 877.6 kcal · protein 32.6g · carbohydrate 92.2g · fat 42.1g · sodium 1299.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Coconut milk can separate if boiled over high heat for too long, so keep the heat at medium-low.
Tips: Rice noodles soften further in the broth, so cook them until slightly underdone.
Tips: Add the lime after turning off the heat to preserve its fresh aroma.
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Ingredients (1 serving)
- Rice noodles — 80 g
- Shrimp — 80 g
- Coconut milk — 150 ml
- Laksa paste — 25 g
- Fish cake — 50 g
- Mung bean sprouts — 50 g
- Onion — 30 g
- Garlic — 1 pc
- Ginger — 5 g
- Fish sauce — 1 tsp
- Cooking oil — 1 tsp
- Water — 250 ml
- Lime — 0.5 pc
- Cilantro — 5 g