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Creamy Singapore Laksa Noodles Recipe Easy Spicy Coconut Curry Bowl

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A rich and velvety spicy coconut curry noodle bowl inspired by traditional Singapore laksa, featuring a homemade laksa paste, fresh herbs, and a comforting broth.

Ingredients

Scale
  • 400 ml (13.5 oz) full-fat coconut milk
  • 2 cups chicken or vegetable broth
  • 3 tbsp laksa paste (homemade or store-bought)
  • 1 tbsp vegetable oil
  • 1 tbsp tamarind paste
  • 1 tsp sugar
  • 1 stalk lemongrass, bruised (optional)
  • 200 g (7 oz) rice vermicelli noodles, soaked or cooked
  • 200 g (7 oz) cooked shrimp or tofu cubes
  • 2 hard-boiled eggs, halved
  • Fresh bean sprouts
  • Fresh coriander leaves (cilantro), chopped
  • Spring onions, thinly sliced
  • 1 fresh red chili, sliced (optional)
  • Lime wedges
  • 3 cloves garlic, minced
  • 1 thumb-sized piece ginger, grated
  • 1 small onion, finely chopped

Instructions

  1. Soak the rice vermicelli noodles in warm water for 8-10 minutes or cook according to package instructions until just tender. Drain and set aside.
  2. Heat 1 tbsp vegetable oil in a pot over medium heat. Add minced garlic, grated ginger, and chopped onion. Sauté for 3-4 minutes until fragrant and translucent.
  3. Stir in 3 tbsp laksa paste and cook for 2 minutes until oil starts to separate.
  4. Slowly add coconut milk and chicken or vegetable broth. Stir gently and add bruised lemongrass stalk if using.
  5. Stir in tamarind paste and sugar. Bring to a gentle simmer and cook for 15-20 minutes, stirring occasionally.
  6. Prepare protein and toppings: sauté or boil shrimp until cooked (2-3 minutes) or pan-fry tofu until golden. Hard-boil and peel eggs, then slice in half.
  7. Divide soaked noodles into serving bowls. Ladle hot laksa broth over noodles, straining out lemongrass if desired.
  8. Arrange shrimp or tofu, halved eggs, bean sprouts, coriander, spring onions, and sliced chili on top. Squeeze lime wedges over the bowl.
  9. Serve immediately while hot.

Notes

Keep heat low when simmering broth to prevent coconut milk from splitting. Cook laksa paste until oil separates for best flavor. Soak or cook noodles just until tender to avoid mushiness. Add fresh chili or chili oil at the end for extra heat. Leftovers keep well refrigerated for 2 days; reheat gently with added liquid.

Nutrition

Keywords: laksa, Singapore laksa, coconut curry, spicy noodles, laksa noodles, creamy laksa, Southeast Asian recipe, coconut milk curry, easy laksa recipe

Find it online: https://flurpchef.com/creamy-singapore-laksa-noodles-recipe-easy-spicy-coconut-curry-bowl/