Laksa is a comforting bowl full of complex flavours and textures, making it a favourite for many and a perfect representation of Singapore’s diverse culinary heritage.

The exact origin of laksa is debated, but it is believed to have originated in the maritime trading ports of Southeast Asia, where it evolved as a fusion of Chinese, Malay, and Indian culinary influences. The word “laksa” is thought to have derived from the Sanskrit word “lakshas,” meaning many, which could refer to the various ingredients used in the dish.


This Peranakan dish is a rich, creamy noodle soup that's bursting with flavour, thanks to a potent spice paste and a generous helping of coconut milk. With tofu puffs, seafood, and noodles swimming in a spicy broth, Laksa is comfort food that packs a punch.
Servings 2
Prep Time 10 minutes
Cook Time 20 minutes


For the Laksa Paste:

  • 4 dried red chilies soaked in hot water and drained
  • 2 fresh red chilies chopped
  • 1 stalk lemongrass chopped
  • 1- inch piece of galangal chopped
  • 3 cloves garlic chopped
  • 1 small onion chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon shrimp paste optional for a more authentic flavour, omit for a vegetarian version
  • 1 tablespoon vegetable oil

For the Soup:

  • 4 cups chicken or vegetable broth
  • 1 can 14 oz coconut milk
  • 200 g rice noodles or vermicelli
  • 200 g tofu puffs halved
  • 200 g shrimp peeled and deveined (omit or replace with more tofu for a vegetarian version)
  • 200 g fish cake sliced (optional)
  • 1 cup bean sprouts
  • Salt to taste

To Garnish:

  • Fresh cilantro leaves
  • Sliced red chili
  • Lime wedges
  • Boiled eggs halved (optional)


Prepare the Laksa Paste:

  • In a food processor or blender, combine soaked and fresh chilies, lemongrass, galangal, garlic, onion, turmeric powder, and shrimp paste.
  • Blend until it forms a smooth paste. Add a little water if needed to help blend the ingredients.

Cook the Laksa Paste:

  • Heat the vegetable oil in a large pot over medium heat. Add the laksa paste and sauté for 5-7 minutes, stirring constantly until fragrant.

Simmer the Soup:

  • Pour the chicken or vegetable broth into the pot with the laksa paste. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  • Stir in the coconut milk and continue to simmer gently while preparing the other ingredients.

Cook the Noodles:

  • In a separate pot, cook the rice noodles or vermicelli according to the package instructions, then drain and set aside.

Add the Tofu and Seafood:

  • Add tofu puffs and shrimp (or additional tofu) to the laksa soup. Cook for 3-5 minutes, or until the shrimp are pink and cooked through. If using fish cake, add it to the soup to warm through.

Assemble the Laksa:

  • Divide the cooked noodles among serving bowls. Ladle the hot laksa soup over the noodles, ensuring to distribute the tofu, shrimp, and fish cake evenly.

Garnish and Serve:

  • Top each bowl with bean sprouts, cilantro leaves, sliced chili, and a halved boiled egg if using. Serve with a wedge of lime on the side.


  • Squeeze the lime over your Laksa and stir well to combine all the flavours. Enjoy the rich, spicy, and creamy goodness of this beloved Southeast Asian dish.
Calories: 204kcal
Course: Rice & Noodles, Soups & Starters
Cuisine: Singaporean
Keyword: Coconut Milk, Comfort, Creamy, Noodles, Seafood, Soup, Tofu
Collection: Man with a Wok


Calories: 204kcal | Carbohydrates: 11g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 190mg | Sodium: 214mg | Potassium: 465mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 13mg | Calcium: 103mg | Iron: 2mg
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