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A bowl of Singaporean Laksa noodle soup with spicy prawns, halved soft-boiled eggs, bean sprouts, lime wedges, and cilantro; served with chopsticks placed alongside the bowl on a white surface.

Singaporean Laksa: Spicy Prawns Noodle

A man with a beard and a beard.Lucas Brown
A spicy and aromatic Singaporean noodle soup, featuring rich coconut milk and a blend of spices, served with prawns and bean sprouts.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Meal Type Lunch, Main Course
Cuisine Singaporean
Servings 4
Calories 2473 kcal
Difficulty Medium
Ingredient Cost $20
Shopping Cost$50.50

Equipment

  • Large pot
  • Blender or food processor
  • Strainer
  • Ladle

Ingredients
 
 

  • 200 g rice noodles
  • 1 cup bean sprouts
  • 400 ml coconut milk
  • 4 cups chicken or seafood broth
  • 200 g prawns peeled and deveined
  • 2 halved eggs boiled
  • 2 tbsp vegetable oil
  • 1 stalk lemongrass bruised
  • 2 tbsp laksa paste store-bought or homemade
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • Fresh coriander for garnish
  • Lime wedges for garnish

For homemade laksa paste:

  • 4 dried red chilies soaked in warm water
  • 4 shallots
  • 3 cloves garlic
  • 1 inch ginger
  • 1 tbsp shrimp paste
  • 1 tsp ground turmeric
  • 1 tsp ground coriander

Instructions
 

Prepare the laksa paste (if making homemade):

  • In a blender or food processor, combine the soaked red chilies, shallots, garlic, ginger, shrimp paste, ground turmeric, and ground coriander. Blend until smooth.
    4 dried red chilies, 4 shallots, 3 cloves garlic, 1 inch ginger, 1 tbsp shrimp paste, 1 tsp ground turmeric, 1 tsp ground coriander

Prepare the laksa soup:

  • In a large pot, heat the vegetable oil over medium heat. Add the laksa paste and lemongrass, and sauté until fragrant.
    2 tbsp vegetable oil, 2 tbsp laksa paste, 1 stalk lemongrass
  • Add the coconut milk and chicken or seafood broth to the pot. Bring to a simmer.
    400 ml coconut milk, 4 cups chicken
  • Stir in the fish sauce and sugar. Adjust seasoning to taste.
    1 tbsp fish sauce, 1 tsp sugar

Cook the noodles and prawns:

  • Cook the rice noodles according to package instructions. Drain and set aside.
    200 g rice noodles
  • Add the prawns to the simmering soup and cook until they turn pink, about 3-4 minutes.
    200 g prawns

Assemble the laksa:

  • Divide the cooked noodles and bean sprouts among serving bowls.
    1 cup bean sprouts
  • Ladle the hot laksa soup and prawns over the noodles.
  • Top each bowl with half a boiled egg, fresh coriander, and a lime wedge.
    2 halved eggs, Fresh coriander, Lime wedges

Notes

Adjust the spice level by adding more or fewer dried chilies to the laksa paste.
Store-bought laksa paste can save time and still provide great flavor.

Nutrition

Calories: 2473kcalCarbohydrates: 54gProtein: 15gFat: 245gSaturated Fat: 84gPolyunsaturated Fat: 50gMonounsaturated Fat: 99gTrans Fat: 0.1gCholesterol: 292mgSodium: 885mgPotassium: 483mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 8mgCalcium: 95mgIron: 5mg
Keyword Coconut Milk, Laksa, Singaporean Noodle Soup, Spicy Soup

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

Tried this recipe?Let us know how it was!