Classic Homemade Laksa

By Mikka Wee/October 14, 2012

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With the advent of Singaporean restaurants mushrooming everywhere, it isn’t a surprise that Laksa has skirted its way into the local noodle soup scene. Not to mention, its different spice levels that can range from mild to burning. In any case, here is a recipe for a homestyle Laksa that can satisfy your savory coconut cream cravings. The ingredients are pretty easy to spot in your local grocery, so it’ll save you the hassle of having to dig through various specialized Thai stores just to get a certain flavor right.

If you happen to be a spicephobe like me, you’d better take it easy on the chili (lest you’d want to breathe out fire like a dragon). On the other hand, if you enjoy the numbing sensation of the heat spread across your taste buds like an exotic wildfire, then have it your way. You have every right to go crazy.

Don’t say we didn’t warn you.

Homestyle Laksa

Total Time: 35 minutes / Yield: 2 servings

Ingredients

  • 2 stalks lemongrass
  • 2 tsp grated ginger
  • 3 cloves garlic, sliced
  • 1 tbsp sliced shallots
  • 1 tsp Thai shrimp paste or Belacan (bagoong)
  • 2-3 tsp Laksa paste
  • 3 pcs dried red chili
  • 1 tbsp oil
  • 1/2 cup coconut cream
  • 2-3 cups water
  • 1/2 tsp chicken powder (or use chicken stock)
  • 1 tsp sugar
  • salt, to taste
  • 8 pcs peeled shrimps
  • 4 pcs fish balls, sliced
  • 2 cups cooked hofan noodles
  • 2 lime wedges
  • 1/2 cup bean sprouts, blanched
  • Cilantro, for garnish

Procedure

  1. Heat oil in a pot over medium flame.
  2. Bruise lemongrass stems by hitting perpendicularly with the back side of the knife.
  3. Sauté lemongrass in oil for 1 minute.
  4. Add ginger, garlic, shallots and shrimp paste. Sauté for another 2 minutes.
  5. Add in Laksa paste and sauté for another minute.
  6. Add in coconut cream and water. Season with chicken powder, sugar and salt to taste.
  7. Add in shrimps and fish balls. Boil until shrimps are cooked. Adjust seasonings. Turn off fire.

Assembly

  1. Divide noodles into two bowls. Pour soup.
  2. Divide shrimps and half balls in two.
  3. Top with bean sprouts, lime and cilantro.

Mikka Wee

Managing Editor / Writer

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • http://www.facebook.com/jasperferrer Jasper Ferrer

    definitely gonna try this.

  • Judith

    Hi! What brand of Laksa paste is good and where can we buy it?:)

    • Mikka Wee

      Hi Judith! According to Kat, any brand will do. But it’s hard to find so you can make do with curry paste and then add Laksa leaves. :) Also, if I am not mistaken, there are also those Laksa mixes in groceries, so may want to check those out, too! :D hope this helps!

  • http://www.facebook.com/mercedes.romualdez Mercedes Fajardo Romualdez

    Will definitely do this weekend! Yummo! Sana success. :D

    • Mikka Wee

      Hi Mercedes! Please do tell us about it! I’m sure it’ll be yummmmm-o!

  • spice ghoul

    Looks so good! And the recipe is very straightforward too. Text-wise, I would’ve cut the opening sentence to “With Singaporean restaurants mushrooming everywhere,” leaving out “the advent of” as it serves no purpose. That’s my inner/outer editor at work. Anyway, thanks for the recipes!

  • AnnaBers

    this is an old post but since I just got home from SG and am craving Laksa (and I really want to try cooking it at home!) was wondering—some recipes call for candle nuts and the laksa mixes/pastes that I see have none of that—do you think that’s required? or we can skip it? :)