Laksa Recipe – Singaporean Curry Noodle Soup (Laksa Lemak) | Asian Recipes

After a trip to Singapore a couple of years ago, I fell in love with their Laksa! The coconut curry broth is complex, fragrant, and just the right amount of richness. Seafood stock is the base of the broth, and the flavour the comes through is every seafood lover’s dream. You might be tempted to skip the clams but trust me…the clams make a huge difference in the flavour of the broth.

There are many types of laksa across Malaysia and Singapore, but this version enriched with coconut milk is the one common in Singapore and is also known as laksa lemak, peranakan laksa, or nyonya laksa. What’s your favourite kind of laksa and what is it like?

COOKING TIPS: It’s a bit of work to get all the stuff together, as is usually the case for noodle soups, but you can make many components in advance and spread out the work. You can freeze the paste, so not a bad idea to make some extra. The broth can be made days in advance, and even the noodles can be cooked in advance. If you’re going to make the broth ahead of time, make sure you cook off your clams and shrimp as well since raw seafood doesn’t last long, but cooked seafood can last up to a week in the fridge.

MAGIC SHRIMP DEVEINING TRICK: https://youtu.be/hhcYNjeQ_XY?t=1m15s

INGREDIENTS & KITCHEN TOOLS I USE: https://kit.com/hotthaikitchen

WRITTEN RECIPE: https://paiskitchen.com/singaporean-laksa

SUPPORT THE SHOW: https://www.patreon.com/pailinskitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/

CONNECT WITH ME!
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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

Comments

Fuzzy Spork says:

Can fish cake be frozen? I’ve never cooked with it before because I’ve not encountered any recipes that use it! (I only eat fish and egg; no meat or dairy) I LOVE YOUR RECIPES so much and want to make this, but I’m afraid it might be months before I find another recipe that uses fish cake and I don’t want it to go bad.

Don't Touch me says:

Kinda reminds me of kapoon

Robin Smith Benitez says:

LAKSA <3

vaiosis says:

Pailin

Chou King says:

Penang Assam Laksa !

E N says:

I’m allergic to nuts. Please suggest good substitutes to thicken the soup instead of nuts.

Kloyd Arne Peña says:

Gotta try this Hot Pai…looks yummy!!!

Yong Kaijie says:

9:47 whee!

Tasnuva Tunna says:

OMG I was dying for u to show this. Thanks sooo much babe.

Queenlashefa says:

Hi Pai! I’m from Singapore and live in Vancouver and was wondering where you got those dried laksa noodles? This looks great! Have you tried Mee Siam? So good, too!

Lorelai says:

I will be flying there in the morning. I can’t wait to eat this!

christy says:

This makes me a bit homesick and super hungry at the same time lol

nurulASY28 says:

I love how you explain every use of each ingredient. It gives people more understanding on how it originally taste & not like a recreation but authentic how you can get it away from Singapore, in the comfort of their own house.

Nathalie Groot says:

Ohhh! Sambal yes please!

Eric Wong says:

SARAWAK LAKSA PLEASE!

melodyleong says:

Sarawak laksa!! the best ever! Really appreciate how you mentioned that different regions had their own laksa :)

Chi Tran says:

Yum! Can you make a video on Assam laksa? Thank you for your delicious recipes. They always turn out great for me.

H. Collier says:

I can’t believe it took me so long to stumble upon your show. I found it about 5 nights ago and watched at least 12 videos in a row. And of course, I subscribed. I love what you do and how you do it! Thank you for using original ingredients and making it from scratch, and showing us suitable alternatives for when we can’t find the original ingredients. Your presentation is fantastic. You are an absolute master and delivering just the right amount of information and keeping it very entertaining and exciting. I’ve already made one dish and can’t wait to make more. Thanks again and keep up the great work!

Trudy Farnum says:

…quick question…if I am allergic to tree nuts….where would candle nuts fall on the spectrum?…tree nut?

adamnealis says:

This version of Laksa is one of my favourite foods of all time.

Not sure I’d use that coffee grinder for coffee for a while.

Nic Copernicus says:

How pungent is belacan? Probably too intimidating for me to cook with. Is there a good substitute? Recipe looks delicious.

霜夜 彬 says:

my mouth was watering the entire time :(

Cong Chen says:

Did Adam taste it too? Did he like it ?

Steve Walton says:

My favourite food and you made ‘one spoon’ Laksa which is the easiest for me to eat. Great job.

kimchi potato says:

Laksa!!!! will try to make it this sunday. Thank u as always.

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