Singapore Laksa
A rich and fragrant coconut laksa with silky rice noodles, tender chicken, fish cake and authentic Singapore flavours.
Instructions
In a small pot, combine the water with Chef Justin's Singapore Laksa Paste and bring to a boil. Reduce the heat and simmer for 1 minute before stirring in the coconut milk.
Taste the laksa broth and adjust the seasoning with Thai fish sauce according to your preference.
Bring the laksa broth back to a gentle boil. Add the dried bean curd and allow it to soak up the flavourful broth.
Blanch the rice noodles together with the fish cake in boiling water for 1 minute and 30 seconds.
Place the noodles into a serving bowl. Arrange the cockles and boiled egg on top, then pour the boiling laksa broth over the cockles.
Garnish with the chopped laksa leaves and serve immediately.
Made with Our Signature Paste
Singapore Laksa Paste
Crafted by Chef Justin Quek, this signature Singapore Laksa Paste delivers a rich, aromatic coconut broth with authentic spice and depth. Simply add water and coconut milk to recreate a comforting bowl of Singapore laksa at home.
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