Singapore laksa

Singapore laksa is a delicious combination of spicy coconut soup base, slurpable noodles and a variety of toppings including succulent shrimp and crisp beansprouts. It's comforting, packed with flavor and makes a fantastic meal any excuse you can find.

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I think I have been a fan of laksa pretty much from the first time I had it. I've had westernized versions, hotel buffet versions and bowls from market stalls. While of course some are better than others, it pretty much never disappoints.

This Singapore-style laksa is a fantastically tasty version that may take a little time when you first make it, but is perfect to freeze ready for another occasion. Because you will undoubtedly want to enjoy it over and over.

Laksa origins and styles

The exact origins of laksa are unclear but it is thought to have evolved from Chinese traders who settled in the Malay archipelago. During the 16th century, the spice trade was booming in the region, and many Chinese traders settled in Malacca in Malaysdia, Singapore and other coastal areas. 

The cuisine that evolved is known as Perenakan Chinese or Nonya cuisine, combining Chinese techniques and styles with local ingredients. Another example of this cuisine is my pineapple shrimp curry. 

Laksa at it's core is a combination of noodles, a spiced soup and various toppings such as seafood, chicken, vegetables and egg. You will find a number of regional variations but there are two main styles - asam laksa that has a more sour tamarind-based broth, and the creamier coconut curry broth style, sometimes called curry laksa. 

You will find a huge range of variations within this latter broad style across Malaysia, Singapore and Indonesia, with different broth bases, toppings, spicing (some use curry powder) and noodles. In Singapore, a couple main variations dominate, with this one being one of them. It's broadly the same as the Malacca style Nonya laksa, also called laksa lemak. 

It consists of an aromatic and spicy laksa paste base and a broth made creamy with coconut and given depth from shrimp stock. In Singapore, you generally use laksa noodles that are wide rice noodles, but you can also find vermicelli or yellow noodles (though the latter mainly more the Malaysian version). Toppings are typically shrimp, bean curd or tofu puffs, beansprouts and herbs. It's a delicious mix.

Ingredients in Singapore laksa

This style consists of a base of aromatic and spicy laksa paste and a broth made creamy with coconut and given depth from shrimp stock. Then there are noodles and a range of toppings. It seems like a lot of ingredients, but it's really not as daunting as it might at first seem.

For the laksa paste:

• Chilis - you can use dried chili or mix in some fresh chili for a mix of flavors.
• Shallot - this gives an aromatic base. If you don't have shallots, red onion is closest. 
• Lemongrass - this adds a lovely bright citrusy, aromatic depth.
• Garlic and ginger - another classic flavor base pair.
• Galangal - this is a member of the ginger family but has a slightly different flavor, so do try ti find it if you can - you can get it is most Asian stores. I often buy frozen and just use some and have leftovers for another use as and when. 
• Candlenuts, macadamia nuts or cashews - traditionally you use candlenuts but they can be hard to find elsewhere so macadamia and/or cashews make a good alternative.
• Turmeric - if you have fresh, just finely chop, otherwise dried powder is also fine.
• Coriander - ground coriander adds a little extra flavor.
• Belacan - this can be a little trickier to find but you can buy it online. It's a thick shrimp paste - beware, it has a strong smell! But adds a great depth of flavor.
• Dried shrimp - these are available in most Asian stores and again add depth of flavor.

It's hard to make just a small quantity of the paste as most blenders can't really break down a small quantity properly. But, the paste freeezes really well, so I recommend making extra and dividing it up and freezing leftovers for another time. 

For the broth:

• Shrimp stock - you can easily make your own by using the shells from the shrimp that you then use to top the soup.
• Coconut milk - use a good quality brand and don't use "lite" coconut milk, as you want to have as much rich creaminess as possible. That brands such as Aroy-D that I used here are a good option. 
• Noodles - technically under/in rather than part of the broth, but a key ingredient! Laksa noodles are best if you can get them, or other wide rice noodles. If not, rice vermicelli will also work.

Toppings:

You can skip some of these if you don't have them, but typically you include the following that all work well together and each add something:

• Shrimp/prawns - look for large, juicy shrimp and ideally shell on so you can use the shells to make stock for the soup base.
• Beansprouts - these are a classic laksa ingredient, and add a nice fresh crunch.
• Fried tofu puffs (also called bean curd puffs) - you can get these in most Asian stores. They might look unusual and not taste of much on their own, but they act as a wonderful sponge to that flavorful broth.
• Vietnamese coriander or mint - these are a great garnish both for color and for their bright herby contrast in flavor. 
• Sambal - you can also garnish with some spicy sambal as well for an extra chilli kick.

Make ahead tips

While this may feel like it's a bit involved, you can easily make parts of this ahead of time to make things easier and quicker. As mentioned above, you can make the paste ahead and then store in the fridge for a couple days, or freeze it if making further ahead. You can also make the shrimp broth ahead and refrigerate for around a week. Or it, too, can be frozen.

If freezing the paste, I recommend freezing in small quantities to make it easier to to then take out what you need as and when. One way is to freeze tablespoonfuls in an ice cube tray, or else small stacks in a box/on a baking sheet. Then once the paste is frozen, transfer the spice paste cubes/balls to a freezer bag or container. You need roughly four tablespoonfuls to make one generous bowlful. 

You can also completely prepare the soup base and store it in the fridge for up to a week. If you already made your stock ahead, I'd factor in any time you stored this in the fridge so it's just up to a week in total.

When ready to use, re-heat the base but take care not to boil or the coconut milk may separate. Cook your noodles, fry the tofu puffs and cook the shrimp then build your bowl as normal. 

This Singapore laksa is a wonderfully tasty bowl of noodles in a spicy coconut-y broth. It's packed with flavor, you can adapt the toppings to what you have and it makes a deliciously filling meal pretty much any time of day (or time of year). Be sure to enjoy soon!

Try these other flavorful soups:

• Harira (Moroccan chickpea and lentil soup/stew, packed with warm spice flavors)
• Tom yum soup (a delicious Thai soup with shrimp and spices)
• Chorba frik (Algerian lamb and freekeh soup, simple and delicious)
• Plus get more Southeast Asian recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

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