Laksa Soup (Singapore Laksa)

Name: Laksa Soup (Singapore Laksa)
Cuisine: singapore
Ingredients: 3 tbsp Laksa paste; 400 ml Coconut milk; 200 g Chicken breast (sliced); 4 Fish cakes (sliced); 3 Tofu puffs; 800 ml Vegetable stock; 1 cup Bean sprouts; 2 stalks Spring onions (chopped); 1 Red chilies (sliced); 1 tsp Salt

A recipe from singapore.

🇸🇬 singaporeLunchDinnerStreet Food

Nutrition (per serving)

650Calories

20 gProtein

70 gCarbs

25 gFat

5 gSugar

1400 mgSalt

Ingredients

3 tbsp Laksa paste
400 ml Coconut milk
200 g Chicken breast (sliced)
4 Fish cakes (sliced)
3 Tofu puffs
800 ml Vegetable stock
1 cup Bean sprouts
2 stalks Spring onions (chopped)
1 Red chilies (sliced)
1 tsp Salt

Method

Heat a saucepan over medium heat, add the laksa paste, and stir for 2 minutes until fragrant, ensuring the paste does not burn.
Pour in the coconut milk and vegetable stock, whisking continuously to create a smooth base, then bring the mixture to a gentle simmer.
Add the sliced chicken breast, fish cakes, and tofu puffs to the pot, simmering for 8 minutes until the chicken is cooked through and the flavors meld.
Stir in the bean sprouts, red chilies, and salt, allowing the soup to simmer for an additional 2 minutes until the sprouts are tender yet crisp.
Taste the broth and adjust seasoning with more salt or a splash of lime juice if desired, ensuring a balanced umami profile.
Serve the hot laksa in bowls, topping each with chopped spring onions, a handful of fresh bean sprouts, and a squeeze of lime for brightness.