Recipe: Tasty Singapore inspired Laksa

Singapore inspired Laksa. There are various types of laksa (spicy coconut milk-based noodle soup) in Singapore-from the tamarind-tang of Penang laksa to the curry-like Sarawak laksa. But none is more famous than our home-grown Katong laksa. Katong laksa is inspired by the Peranakans* who live in the Katong area.

It consists of noodles (either wheat noodles, rice vermicelli, or egg noodles/hokkien noodles) in a thick broth made with spices, fresh aromatics, shrimp paste, and coconut milk. Laksa is a popular Peranakan spicy noodle soup dish, available in different variation depending on the country of origin. Although you can find this noodle soup in Singapore, Malaysia, Indonesia. You can have Singapore inspired Laksa using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Singapore inspired Laksa

1. Prepare 6 of chicken thighs.
2. Prepare 4 of Spring onion chopped.
3. You need 2 cloves of garlic chopped.
4. You need 1 tbsp of ginger chopped.
5. You need 1 of chicken stock pot.
6. It's 1 leaf of kaffir lime.
7. Prepare 1 of lime.
8. It's 2 tbsp of red curry paste.
9. It's 3 of nests egg noodles.
10. Prepare 1 tin of coconut milk.
11. You need 5 tbsp of chopped coriander.

Singapore laksa is a soup made with bite sized rice noodles, seafood (commonly shrimp and cockles, or clams), a creamy curry and coconut milk based broth with plenty of seasonings and spices. The spices often include lemongrass, palm sugar, spicy chilies, tamarind and lime, among others. Singapore Recipe: Laksa (Curry Noodles/Mee) Inspired by Katong Laksa 叻沙 Before going on, we would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. Inspired by the curry laksa the city of Singapore is famous for.

Singapore inspired Laksa instructions

1. Trim any fatty bits from the chicken thighs. Heat 2 tbsp of oil in a non-stick pan on medium-high heat. Once hot add the chicken and cook for around 4 minutes on each side then remove. Tip: The chicken is cooked when it is no longer pink in the middle..
2. Meanwhile bring 900 ml of water to the boil in a kettle. Finely chop the spring onions widthways into ½cm discs, separate the white from the green parts and peel and finely chop the garlic. Peel the ginger using the edge of a spoon and chop it very finely..
3. Meanwhile heat 2 tbsp of oil on medium heat in a saucepan big enough to hold the soup. Add in the whites of the spring onions, the garlic and ginger. After one minute add the red curry paste and stir. Tip: If you are sensitive to spice add the paste bit by bit to taste..
4. After another minute add in the coconut milk and stir until smooth. Add the stock pot with the 900ml of water and bring to a simmer..
5. Add the peanut butter, the kaffir lime leaf and ½ tsp of sugar (if you have some). Roll the lime firmly between the flat of your hand and the work surface. Once you've loosened it up, cut it in half and squeeze the lime juice into the laksa. Simmer gently for 10 mins..
6. 6 After 10 mins add the noodle nests and cook for around 5 mins or until the noodles are soft enough to eat..
7. Lastly, thinly slice the chicken and add it to the soup. Serve into big bowls with a topping of chopped coriander and the greens of the spring onions..

My version is infused with fragrant spices and aromatics like lemongrass and galangal. This Singapore laksa recipe is the rich coconut milk-laced version of this Southeast Asian classic noodle soup dish. A great laksa is not made starting from a jar of paste, a great laksa starts with curry paste made from scratch in a mortar and pestle - like my version below. The best laksa in Singapore Laksa is the soul of Peranakan food and one of the nation's go-to dishes so we show you where to go for the best By Time Out Singapore editors Posted: Sunday October. A new take on Singapore's popular dish.