JQ Singapore Laksa
A rich, aromatic Singapore laksa with creamy coconut broth and bold spice.
Ingredients
- 125g Chef Justin’s Singapore Laksa Paste
- 250ml Coconut milk
- 500ml Water
- Thai fish sauce, to taste
- 3 slices Fish cake
- 35g Cooked shredded chicken
- 4 pcs Dried bean curd
- ½ Boiled egg
- 5 pcs Fresh cockles (optional)
- 120g Rice noodles
- ½ tsp Chopped laksa leaves
Instructions
- In a small pot, add water and Chef Justin’s Singapore Laksa Paste. Bring to a boil and simmer for 1 minute, then add coconut milk.
- Taste and adjust seasoning with Thai fish sauce.
- Bring the laksa broth back to a gentle boil, add dried bean curd, and allow it to soak up the broth.
- Blanch rice noodles and fish cake together in boiling water for 1 minute and 30 seconds.
- Place noodles into serving bowls, add chicken, egg, and cockles. Pour boiling laksa broth over and garnish with chopped laksa leaves.
Product Used
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