Name: Laksa Noodle Soup
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 4 quail eggs, hard-boiled and halved, or 2 chicken eggs, hard-boiled and quartered; 2 sprigs laksa leaves (daun kesum or polygonum), coarsely chopped, to garnish; 3 cups (750 ml) thin coconut milk or 1 cup (250 ml) coconut cream mixed with 2 cups (500 ml) water; ¼ teaspoon ground white pepper; ¼ teaspoon salt; 1 tablespoon belachan (dried prawn paste); 400 g (14 oz) fresh laksa noodles (rice noodles), blanched in boiling water, or 200 g (7 oz) dried rice vermicelli (beehoon), soaked in water to soften; 2 cups (500 ml) chicken stock or 1 teaspoon chicken stock granules dissolved in 2 cups (500 ml) hot water; Small limes (limau kasturi) or regular limes, cut into wedges, to serve; 2 tablespoons dried prawns, soaked in water to soften; 5 cloves garlic, peeled; Crispy Fried Shallots, to garnish (optional); ½ tablespoon ground coriander; 4 red finger-length chillies, deseeded and sliced; 1 tablespoon sugar (optional); 2 stalks lemongrass, thick bottom third only, outer layers removed, inner part bruised; 1 teaspoon salt; 3 tablespoons oil; 2½ cm (1 in) fresh turmeric root, peeled and sliced, or 1 teaspoon ground turmeric; 1 cup (75 g) bean sprouts, rinsed and blanched in boiling water; 5 cm (2 in) fresh ginger, peeled and sliced; 4 cakes deep-fried tofu or aburage (about 50 g/2 oz), cut into 8 pieces; 8 candlenuts, roughly chopped; 20 shallots, peeled; 1 teaspoon fish curry powder; 6 fresh scallops (optional); 250 g (8 oz) medium fresh prawns, shelled and deveined; 100 g (3½ oz) squid, cleaned, skinned and sliced (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Food of Singapore

By Djoko Wibisono

Published 2015

About

Laksa incorporates both Chinese and Malay cooking styles with a remarkable result—fresh rice noodles bathed in spicy coconut milk curry with chunks of seafood, egg and deep-fried tofu, and a sprinkling of fragrant herbs.

Ingredients

3 tablespoons oil
3 cups (750 ml) thin coconut milk o

Method

To prepare the Spice Paste, grind all the ingredients, except the salt, sugar and lemongrass in a mortar or blender, adding a little oil if necessary to keep the blades turning. Season the paste with the salt and sugar, and set aside with the lemongrass.
Heat the oil in a wok or pot over low heat and stir-fry the Spice Paste for 5 minutes until fragrant. Add th