Classic Singaporean Curry Laksa

5 steps. Take it one step at a time.

1. 01

   Prepare the rice noodles

   Prepare the rice noodles by soaking them in hot water for about 10 minutes until softened, then drain and set aside. Briefly blanch the bean sprouts in boiling water for 30 seconds and drain.

   10 min
2. 02

   Heat 2 tablespoons of vegetable oil

   Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the laksa paste and sauté for 2-3 minutes until fragrant and the oil begins to separate from the paste.

   3 min
3. 03

   Pour in the chicken stock

   Pour in the chicken stock and bring to a simmer. Stir in the coconut milk and bring back to a gentle simmer. Do not let it boil vigorously to prevent the coconut milk from curdling.

   5 min
4. 04

   Add the shrimp and tofu puffs

   Add the shrimp and tofu puffs to the broth. Simmer for 3-4 minutes until the shrimp are pink and cooked through, and the tofu puffs have absorbed some of the soup.

   4 min
5. 05

   To serve, divide the cooked noodles and blanched bean sprouts between two bowls

   To serve, divide the cooked noodles and blanched bean sprouts between two bowls. Ladle the hot soup, shrimp, and tofu puffs over the noodles. Top each bowl with a halved hard-boiled egg and a sprinkle of chopped laksa leaves.