I've been reliving my amazing trip to Singapore last year and dreaming of this classic dish, Singapore Laksa with Shrimp. It's a local favorite, and now you can make this in your own kitchen with my Easy Singapore Laksa with Shrimp and Tofu recipe!
Singapore Laksa is a spicy coconut milk-based noodle soup with a coconut curry broth that is complex, fragrant, and has just the right amount of richness. Seafood stock is the base of this broth, and the flavor that comes through is every seafood lover’s dream!
Store-bought laksa paste is the easy part here. It's made with shallots, soybean oil, sugar, salt, red chilies, dried shrimp, garlic, lemongrass, turmeric, and galangal for a super rich flavor. (Galangal looks a lot like ginger, but has a sharp citrusy, almost piney flavor, while ginger is fresh, pungently spicy, and barely sweet.) But don't worry about that because this store-bought paste makes it incredibly simple for you! All you need to do is get all the ingredients ready and start cooking!
Deep-fried tofu is traditionally in this dish, but I lightened it up by pan frying the tofu. Still so delicious but healthier!
How to make the Laksa broth
- In a medium Dutch oven or sauce pot, heat the coconut oil over medium-high heat until melted. (I always use organic virgin coconut oil.)
- Add in the Thai chili peppers and laksa paste and stir for 1 to 2 minutes. Be careful that it does not start to burn!
- Add in the seafood stock, coconut sugar, and kafir limes leaves and bring to a slow simmer, then add in the coconut milk, fish sauce and lemongrass. I used boxed seafood stock which is available at most grocery stores. You can make your own seafood stock, of course! Use full-fat coconut milk for the richest flavor.
- Bring the broth to a boil and lower to a simmer for 10 minutes. This Laksa broth cooks up very quickly but delivers such incredible flavor!
5. Meanwhile, cook the rice noodles according to the package directions. I like it done al dente. You can use whatever size noodles you desire. I prefer the thicker noodles for this dish.
6. Prepare your shrimp in advance, peel and devein. I used large wild shrimp in this dish. I don't buy farm-raised seafood any more, for obvious reasons!
7. Add in the shrimp at the very end and remove the pot from the burner, and let sit for about 10 minutes. The shrimp will cook up perfectly this way!
This Singapore Laksa with Shrimp and Tofu dish delivers such a flavor bomb, you'll want to make this again and again!
To assemble the Singapore Laksa
- Place the rice noodles at the bottom of the bowls.
- Add the tofu cubes and shrimp on top of the noodles and ladle the laksa broth on top. Garnish with your favorite toppings: fresh mint, lime wedges, fried garlic, bean sprouts, etc.
- Enjoy!
TIPS & TRICKS
- You can find store-bought Laksa paste at most Asian markets, or purchase it here on Amazon.
- Fresh kafir lime leaves are often available at most Asian markets. Some grocery stores, like Whole Foods, will carry the dried version.
- I would definitely get the dried rice noodles versus fresh. It's much easier to find. But if you can't find the wide noodles, please feel free to buy vermicelli or another size. It will taste just as good!
- If you can't find fresh Thai chili peppers, use the dried version (whole) and remove them when serving. You can also substitute the fresh peppers for red chili flakes or red jalapeno peppers.
WANT MORE?
If you like this recipe, you’re going to love my Coconut Curry Shrimp and Tofu recipe! Rich and hearty, this curry tofu and shrimp bowl is absolutely delish for entertaining!
Print
Easy Singapore Laksa with Shrimp and Tofu
Homemade Singapore Laksa with Shrimp and Tofu is a local favorite and loaded with flavor and fragrance! It's a seafood lover's dream!
- Total Time: 30 min
- Yield: 4 1x
Ingredients
- 1 (14 ounce) package extra firm tofu
- 1 tablespoon organic coconut oil
- 2 Thai bird chili peppers (seeded and finely chopped)
- ½ cup store-bought laksa paste
- 2 cups seafood stock (boxed or homemade)
- 1 teaspoon coconut sugar
- 2 kafir lime leaves (fresh or dried)
- 1 (13 ounce) can full fat coconut milk
- 1 teaspoon fish sauce
- 1 lemongrass stalk (pounded, white part only, finely chopped)
- Juice from 1 lime
- 1 pound raw wild shrimp, peeled and deveined
- 8 ounces fettuccini rice noodles
Garnishes:
- Fresh mint
- Lime wedges
- Fried garlic
- Bean sprouts
Instructions
- Drain the tofu and wrap with paper towels or a kitchen towel to get rid of the moisture. Let sit for 10 minutes. Then cut the tofu into even-sized 1-inch cubes. Heat a sauté pan with the canola oil over medium-high heat. Sauté the tofu cubes until golden brown on all sides. Remove from the heat and set aside.
- In a medium Dutch oven or sauce pot, heat the coconut oil over medium-high heat until melted. Add in the Thai chili peppers and laksa paste and stir for 1 to 2 minutes. Add in the seafood stock, coconut sugar, and kafir limes leaves and bring to a slow simmer, then add in the coconut milk, fish sauce and lemongrass. Bring to a boil and lower to a simmer for 10 minutes.
- Meanwhile, cook the rice noodles according to package directions. You’ll want them al dente, but not mushy. Drain and cut the noodles into smaller pieces if so desired. Set aside.
- Add the lime juice into the soup stock and stir. Then add in the shrimp and cover the pot. Remove the pot from the heat and let the shrimp cook (off of the hot burner). This should take about 5 to 7 minutes.
- When ready to serve, add the rice noodles into a soup bowl and ladle the laksa on top of the noodles, evenly dividing up the shrimp and tofu among the bowls. Top with your favorite garnishes like fresh mint, lime wedges, fried garlic, and beansprouts.
Notes
- You can find store-bought Laksa paste at most Asian markets, or purchase it here on Amazon.
- Fresh kafir lime leaves are often available at most Asian markets. Some grocery stores, like Whole Foods, will carry the dried version.
- I would definitely get the dried rice noodles versus fresh. It's much easier to find. But if you can't find the wide noodles, please feel free to buy vermicelli or another size. It will taste just as good!
- If you can't find fresh Thai chili peppers, use the dried version (whole) and remove them when serving. You can also substitute the fresh peppers for red chili flakes or red jalapeno peppers.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stove Top
- Cuisine: Singaporean
Nutrition
- Serving Size:
- Calories: 576
- Sugar: 2.8 g
- Sodium: 553 mg
- Fat: 22.5 g
- Carbohydrates: 53.4 g
- Protein: 40.5 g
- Cholesterol: 183.6 mg
Laura says
Thank you so much for sharing this amazing laksa recipe. It is not a very popular meal and there are not so many laksa recipes around, so this is such a great find! Both richness and fragrance that laksa boasts of are unbeatable!
Asian Caucasian says
I know, it's super popular in Singapore so it's great to bring this recipe home! Hope you'll try this amazing noodle dish!
Mayuri Patel says
Have never tasted laksa, but surely would love to try. Looks like a wholesome and flavorful meal.
Asian Caucasian says
I hope you'll try this noodle dish because it's so very yummy! And super easy to prepare!
Beth Neels says
Oooh! This looks so delicious! I can't wait to try it! I love shrimp and anything with coconut milk! So rich tasting and satisfying
Asian Caucasian says
You can use just about any protein in this recipe! Hope you enjoy, Beth!
Susan says
I'm certainly going to look for laksa paste at our Asian market... this soup sounds delicious! Can't wait to make it!
Asian Caucasian says
Having the laksa paste certainly makes this an easy recipe! You can find it on Amazon also! Really yummy noodle dish!
Caroline says
I love laksa, but for some reason we haven't had it in a while. I can't wait to try this tasty-looking version!
Asian Caucasian says
This is an easy one with the laksa paste already made for you! Hope you will try this, I highly recommend 'cause it was outstanding!
Annie Marie says
I had laksa in Malaysia and it was awesome! Can’t wait to recreate this dish, thank you for the recipe!
Asian Caucasian says
Isn't it just so good? I have missed this dish so I recreated it for the blog and now it's one of my faves!