Noodle Dishes
Authentic Katong Laksa: The Ultimate Singaporean Coconut Noodle Soup
Indulge in the iconic flavors of Singapore's Katong district with this rich, spicy, and creamy noodle soup. This recipe features a signature homemade rempah and short-cut rice vermicelli designed to be eaten traditionally with only a spoon.
- Prep
- 25 min
- Cook
- 35 min
- Serves
- 4
- Level
- Medium
- Per serving
- 640 kcal
Method
Prepare the rempah by blending the soaked dried shrimp, shallots, dried chilies, galangal, lemongrass, and belacan into a fine paste. Add a splash of water if needed to help the blending process.
Heat 4 tablespoons of oil in a large pot over medium heat. Fry the rempah paste for 15-20 minutes until the oil separates from the paste (pecah minyak) and it turns a deep, dark red.
Pour in the prawn stock and add the sprig of laksa leaves. Bring to a gentle boil, then lower the heat and simmer for 10 minutes to allow the flavors to meld.
Stir in the coconut milk and add the fried tofu puffs. Season with salt and a pinch of sugar to taste. Keep the broth at a bare simmer; do not let it boil vigorously or the coconut milk will split.
Blanch the pre-cut rice vermicelli in boiling water for 1-2 minutes until tender, then drain and divide into bowls.
Briefly poach the prawns and fish cakes in the simmering laksa broth until cooked through.
Ladle the hot broth, prawns, fish cakes, and tofu puffs over the noodles. Garnish with a generous sprinkle of finely chopped fresh laksa leaves and a dollop of sambal if desired.
Notes
Cutting the noodles into short lengths is the hallmark of Katong Laksa, allowing you to eat the entire dish with just a soup spoon.
The secret to a great laksa is 'pecah minyak'—don't rush the frying of the rempah; wait until the oil surfaces.
Fresh laksa leaves (daun kesum) are non-negotiable for the authentic citrusy, peppery aroma.
If you can find blood cockles (see-hum), add them raw to the bowl right before pouring the boiling hot broth over them for a truly local experience.
