Easy Singapore Laksa with Shrimp and Tofu

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

1. 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.)
2. 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!
3. 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.
4. 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

1. Place the rice noodles at the bottom of the bowls.
2. 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.
3. 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!

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