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Singapore Laksa Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 3 votes

Singapore Laksa Recipe

This Singapore laksa recipe is the rich coconut curry noodle soup from Singapore and Malaysia that has become a classic Southeast Asian noodle soup dish. A good curry laksa is not made from a jar of paste. The curry paste is made from scratch in a mortar and pestle.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Noodle Soup
Cuisine: Singaporean
Servings: 4 Servings
Calories: 587kcal
Author: Terence Carter (Adapted from Christine Manfield's original recipe)


Laksa Paste Mix

  • 60 g red shallots finely chopped
  • 4 g fresh bird’s eye chillis
  • 20 g garlic sliced finely
  • 10 g long dried chillis deseeded & soaked
  • 25 g candlenuts can be substituted with macadamia nuts
  • 15 g lemongrass white part, sliced finely
  • 10 g galangal finely chopped
  • 10 g fresh turmeric finely chopped

Shrimp Paste Mix

  • 20 g belachan shrimp paste, roasted*
  • 5 g turmeric powder
  • 5 g coriander powder
  • 30 g dried shrimp soaked until soft


  • 500 ml coconut milk
  • 750 ml chicken stock
  • 60 ml vegetable oil
  • 12 pieces tofu puffs fried
  • 1 tbsp fish sauce or to taste
  • 12 large uncooked king prawns peeled, tails intact, deveined and butterflied
  • 1 tbsp lime juice or to taste
  • 100 g fresh thin rice noodles
  • 200 g Hokkien noodles
  • 100 g bean sprouts blanched


  • Fried shallots
  • Bird’s eye chillis thinly sliced
  • Coriander cilantro
  • Vietnamese mint laksa leaves
  • Lime wedges


  • Using a mortar and pestle, blend the three sets of ingredients; the laksa paste mix, shrimp paste mix and dried shrimp separately. Blend together in a small bowl.
  • To make the soup, heat the vegetable oil in a large wok or heavy pan over medium heat. Add 1/4 of the final laksa paste (roughly 80 g), lower the heat and stir until fragrant, about 3–4 minutes.
  • Add the coconut milk, bring to the boil and then down to a simmer for around 10 minutes to infuse the flavours.
  • Add the chicken stock and let simmer for 10 minutes. Check the seasoning and add the fish sauce and lime juice to taste.
  • Cook the noodles per instructions.
  • Add the noodles evenly between the bowls. Divide most of the bean sprouts evenly between the bowls.
  • Add the tofu to the soup. Add prawns and simmer until just cooked through.
  • Ladle soup and prawns evenly over the bowls.
  • Scatter the rest of the bean sprouts, a little coriander, mint and sliced chilli.


Serving: 1g | Calories: 587kcal | Carbohydrates: 58g | Protein: 17g | Fat: 32g | Saturated Fat: 1.4g | Cholesterol: 81mg | Sodium: 211mg | Fiber: 7g | Sugar: 6.9g