Singaporean Shrimp & Chicken Noodle Soup (Laksa)

20m
Prep Time
50m
Cook Time
1h 10m
Ready In

Recipe: #31525

February 24, 2019



"Laksa is a vibrant seafood and chicken noodle soup eaten from breakfast through dinner in Singapore. For maximum flavor, the shrimp shells are used to give flavor to the broth that's seasoned with shallots, lemon grass and Thai red curry. This is a creation of Milk Street."

Original is 6 servings

Nutritional

  • Serving Size: 1 (628.2 g)
  • Calories 524.4
  • Total Fat - 32.8 g
  • Saturated Fat - 17.3 g
  • Cholesterol - 197.8 mg
  • Sodium - 1981 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 7.4 g
  • Sugars - 8.5 g
  • Protein - 39.2 g
  • Calcium - 381.4 mg
  • Iron - 8.2 mg
  • Vitamin C - 58 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a food processor, combine the shallots, garlic, curry paste, lemon grass, ginger, turmeric and cilantro stems. Process until finely chopped, about 20 seconds.

Step 2

In a large Dutch oven over medium-high, heat the oil until beginning to smoke. Add the shrimp shells and cook, stirring frequently, until they begin to char, 2 to 3 minutes. Stir in the shallot mixture and cook, stirring constantly, until fragrant and the paste begins to stick, about 2 minutes. Add 2 quarts water and bring to a boil over high, then reduce to medium-low, cover and simmer for 30 minutes.

Step 3

Strain the broth through a fine mesh strainer set over a large heat-safe bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.

Step 4

Return the broth to the pot and bring to a simmer over medium-high. Stir in the chicken, tofu, 1 tablespoon of fish sauce and 1 tablespoon of chili-garlic sauce. Return to a simmer, cover and reduce to low. Cook until a fork inserted into the chicken meets no resistance, about 30 minutes.

Step 5

Meanwhile, in a small bowl, toss the shrimp with 1 tablespoon of the remaining fish sauce and 1 tablespoon of the remaining chili-garlic sauce. Cover and refrigerate until needed.

Step 6

Bring a large pot of water to a boil, then remove from the heat. Stir in the noodles and let soak until softened, but still chewy, about 10 minutes. Drain in a colander, rinse under cold water and drain again. Divide the noodles evenly among 4 serving bowls.

Step 7

When the chicken is cooked, transfer to a bowl, then use 2 forks to shred it into bite-size pieces. Return the chicken to the pot and stir in the coconut milk. Bring to a simmer over medium, then reduce to low. Add the shrimp and cook, stirring occasionally, until the shrimp are cooked through and opaque, 1 to 2 minutes.

Step 8

Off heat, stir in the cilantro leaves, the remaining 4 tablespoons fish sauce, the remaining 1 tablespoon chili-garlic sauce and the lime juice. Taste and season with salt and white pepper. Ladle the soup over the noodles. Sprinkle with cilantro leaves and serve with lime wedges and chili-garlic sauce.

NOTE: The spiciness of the soup can be boosted up with extra chili-garlic sauce to your liking. If you like, garnish with chopped cucumber, halved hard-cooked eggs and chopped roasted peanuts.


Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the shallots, garlic cloves, and ginger root, look for medium-sized pieces for the best flavor.
  • For the shrimp, use large shrimp and save the shells to give flavor to the broth.

  • Substitute the shrimp with prawns for a sweeter, more delicate flavor. The benefit of this substitution is that prawns have a milder, sweeter flavor than shrimp, which can help to balance out the spiciness of the Thai red curry paste and chili-garlic sauce.
  • Substitute the chicken thighs with boneless, skinless chicken breasts for a leaner dish. The benefit of this substitution is that chicken breasts are a leaner option than chicken thighs, which can reduce the overall calorie and fat content of the dish.

Vegetarian Laksa Replace the chicken and shrimp with 1 pound of firm tofu, cut into 1/2-inch cubes. Omit the fish sauce and chili-garlic sauce and replace with 1 teaspoon of soy sauce and 1 teaspoon of sesame oil. Add 1/2 teaspoon of sugar to the broth and season to taste with salt and white pepper.



Coconut Rice: Coconut Rice is the perfect accompaniment to Singaporean Shrimp & Chicken Noodle Soup (Laksa). The subtle sweetness of the coconut rice helps to balance out the spiciness of the soup. Plus, the added texture of the rice makes the dish even more enjoyable!


Cucumber Salad: Cucumber Salad is the perfect accompaniment to Singaporean Shrimp & Chicken Noodle Soup (Laksa). The cool and crunchy cucumbers add a refreshing contrast to the spicy soup, while the light and tangy dressing helps to bring out the flavors of the soup. Plus, the cucumber salad is a healthy and flavorful side dish that pairs perfectly with the soup!




FAQ

Q: What type of noodles should I use for this recipe? A: This recipe calls for wide rice stick noodles, which are about 1/4-inch thick.



Q: How long should I cook the noodles? A: The noodles should be cooked until they are tender but still have a slight bite, usually around 4-5 minutes.

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Fun facts:

The dish Laksa originates from the Peranakan culture, a combination of Chinese and Malaysian influences. It is believed to have been invented by the Chinese and Malaysian immigrants in Singapore.

Laksa has been featured in several international TV shows, such as the popular Netflix series "Chef's Table" and the Travel Channel show "No Reservations with Anthony Bourdain".