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Authentic Singapore Curry Laksa Recipe

Authentic Singapore Curry Laksa is a fragrant and flavorful noodle soup that’s perfect for chilly days or whenever you’re craving a taste of Southeast Asia. Feel free to adjust the spice level and toppings according to your preference, and enjoy this comforting dish with friends and family!

Authentic Singapore Curry Laksa

Authentic Singapore Curry Laksa Prep:

Prep Time30 minutes
Cook Time45 minutes
Yields4 servings


For the Authentic Singapore Curry Laksa paste:

  • 5 dried red chilies, soaked in hot water and deseeded
  • 4 shallots, peeled
  • 3 cloves garlic, peeled
  • 1-inch piece of ginger, peeled
  • 1 tablespoon dried shrimp, soaked in hot water
  • 1 tablespoon coriander seeds, toasted
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel
  • 1 teaspoon shrimp paste (belacan)

For the laksa soup:

  • 1 tablespoon vegetable oil
  • 2 stalks lemongrass, bruised
  • 4 kaffir lime leaves
  • 4 cups chicken or vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • Salt, to taste

For the toppings:

  • Cooked chicken, shredded
  • Cooked prawns (shrimp), peeled and deveined
  • Fried tofu puffs, sliced
  • Hard-boiled eggs, halved
  • Rice vermicelli noodles, cooked according to package instructions
  • Bean sprouts
  • Fresh cilantro leaves
  • Lime wedges
  • Sambal chili paste (optional)


  1. Prepare the Laksa Paste:
    • In a blender or food processor, combine the soaked and deseeded dried red chilies, shallots, garlic, ginger, soaked dried shrimp, toasted coriander seeds, ground turmeric, ground cumin, ground fennel, and shrimp paste.
    • Blend until you get a smooth paste. Add a little water if needed to help with blending. Set aside.
  2. Make the Laksa Soup:
    • Heat vegetable oil in a large pot over medium heat. Add the laksa paste and cook, stirring constantly, for 5-7 minutes until fragrant.
    • Add the bruised lemongrass and kaffir lime leaves to the pot and cook for another minute.
    • Pour in the chicken or vegetable broth and bring to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.
    • Stir in the coconut milk, fish sauce, and palm sugar. Season with salt to taste. Simmer for another 5 minutes.
  3. Assemble the Laksa:
    • Divide the cooked rice vermicelli noodles among serving bowls.
    • Ladle the hot laksa soup over the noodles, making sure to include some of the lemongrass and kaffir lime leaves in each bowl.
    • Arrange the cooked chicken, prawns, tofu puffs, and hard-boiled eggs on top of the soup.
    • Garnish with bean sprouts, fresh cilantro leaves, and lime wedges.
    • Serve immediately with sambal chili paste on the side for extra heat, if desired.

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