Laksa
lunch • Singapore
About Laksa
Spicy coconut curry noodle soup with prawns, cockles, and fish cake
How to Make Laksa (Traditional & Healthy Version)
Laksa is a beloved Singaporean noodle soup that embodies the diverse flavors of our vibrant hawker culture. Originating from the Peranakan community, Laksa is a symbol of fusion—combining Chinese noodles, Malay spices, and local herbs into a single, unforgettable bowl. Walk into any Singapore kopitiam and you’ll find locals slurping up this spicy, aromatic soup, often topped with fresh seafood and crunchy bean sprouts. The magic of Laksa lies in its rich, coconut-based broth, seasoned with an aromatic rempah (spice paste), and finished with a hint of tangy laksa leaf. Singaporean Laksa stands out for its balance of flavors—creamy yet light, spicy yet comforting. Choosing a healthier version allows you to enjoy this heritage dish without compromising on taste. Whether you’re new to Singapore cuisine or a longtime fan, this recipe brings the authentic kopitiam experience to your kitchen, perfect for a hearty lunch or a special family meal.
Ingredients(for 1 large bowl (with noodles, prawns, and toppings))
- 120g Thick rice vermicelli (laksa bee hoon)
- 8 pieces Medium prawns (shelled and deveined)
- 200ml Lite coconut milk (use low-fat for health)
- 2 tablespoons Laksa paste (homemade or store-bought)
- 50g Fish cake (sliced thinly)
- 1 cup Bean sprouts (taugeh)
- 2 tablespoons Fresh laksa leaves (daun kesum, finely sliced)
- 4 pieces Firm tofu puffs (halved) - optional
- 500ml Low-sodium chicken stock
- to taste Chilli paste (optional, for extra heat) - optional
- to taste Salt (use sparingly)
Instructions
- 1
Blanch rice vermicelli in boiling water for 2-3 minutes until soft. Drain and set aside.
5 minutes
Rinse noodles under cold water to prevent sticking.
- 2
In a large pot, heat laksa paste over medium heat until fragrant, about 2 minutes.
2 minutes
Stir constantly to avoid burning the paste.
- 3
Add low-sodium chicken stock and bring to a gentle boil. Add prawns and cook until they turn pink (about 2 minutes), then remove and set aside.
4 minutes
Do not overcook prawns to keep them juicy.
- 4
Pour in lite coconut milk and bring to a simmer. Season lightly with salt. Do not allow to boil vigorously to prevent curdling.
3 minutes
Simmer gently for the creamiest texture.
Why This Dish is Healthy
By choosing lite coconut milk, reducing oil, and using lean prawns, this Laksa is lower in calories and fat than the traditional version. Incorporating generous amounts of vegetables and herbs increases fiber and nutrients, making it a wholesome meal. This health-conscious adaptation lets you enjoy authentic Singaporean Laksa while supporting your wellness goals.
This Laksa recipe offers a balanced mix of lean protein from prawns, complex carbohydrates from rice vermicelli, and heart-healthy fats from lite coconut milk. The addition of bean sprouts and laksa leaves boosts vitamin C, fiber, and antioxidants, supporting immune function and digestion. Using low-sodium stock and reducing coconut milk keeps saturated fat and sodium in check, making it suitable for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Use fresh laksa leaves (daun kesum) for authentic aroma.
- 💡Tip 2: Sauté the laksa paste well to release maximum flavor.
- 💡Tip 3: Always blanch noodles just before serving to keep them springy.
Storage & Serving
Store leftover broth separately from noodles in airtight containers in the fridge for up to 2 days. Reheat gently without boiling. Assemble noodles and toppings just before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 589.0 kcal |
| Protein | 22.0 g |
| Carbohydrates | 58.0 g |
| Total Fat | 30.0 g |
| Fiber | 3.0 g |
