Laksa (Singaporean Style Curry Noodles)

A fragrant Singaporean noodle soup with rice vermicelli, chicken, prawns, tofu and vegetables in a rich, spicy laksa broth.

Cuisine: Singaporean
Course: Main Course
Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Difficulty: Easy
Dietary: Contains chicken, seafood and soy

Ingredients

Main Ingredients

• 100g rice vermicelli
• 40g chicken breast, sliced
• 2 king prawns, peeled and deveined
• 2 pieces tofu, deep-fried and cut in half
• 40g long beans, diced
• 30g bean sprouts
• 300ml water

Seasoning

• 90g laksa paste

Method

1. Prepare the rice vermicelli

Soak the rice vermicelli in boiling water until softened. Drain well and set aside.

2. Prepare the laksa broth

Bring 300ml of water to a boil in a saucepan. Add the sliced chicken, long beans, tofu and laksa paste.

Stir well and bring the broth back to a boil.

3. Cook the chicken

Reduce the heat and simmer until the chicken is cooked through.

4. Add the prawns and noodles

Add the prawns, bean sprouts and softened rice vermicelli.

Simmer briefly until the prawns are cooked and the noodles are heated through.

5. Serve

Divide the noodles and ingredients between serving bowls. Ladle over the hot laksa broth and serve immediately.

Notes

• Don't overcook the noodles: Rice vermicelli will continue cooking in the hot broth, so avoid soaking or simmering them for too long.
• Add more vegetables: Extra bean sprouts or vegetables can be added for more texture.
• Make it richer: Add coconut milk to the broth for a creamier laksa.
• Serve immediately: Laksa is best enjoyed hot while the noodles and toppings are fresh.

Tags

Singaporean, Laksa, Curry Noodles, Noodle Soup, Rice Vermicelli, Chicken, Prawns, Tofu, Spicy, Seafood, Main Course, Easy Recipe