Today I bring you a recipe from Singapore! It’s a spicy soup called “Curry Laksa”. “Laksa” means “10 thousand” and it refers to the many strands of rice vermicelli noodles that are in this dish. Each of the countries in south east Asia has a slightly different take on the laksa.
I first had this curry dish in Melbourne actually, & loved it. The one I had, had more ingredients than the traditional laksa, like fried eggplant & hard boiled egg. I’ve never seen eggplant in laksa in any of the recipes that I’ve found so far, but it went really well with this dish actually!
Traditionally, Singaporean curry laksa is made with seafood as well as chicken. Prawn, tofu and fish cake are cooked in chicken stock, which is enriched with coconut milk. For those of you who are not a big seafood fan, or prefer to have fewer ingredients to cook with, my version is great! 😀
I’ve made this dish so many times now; it’s healthy, nutritious, easy to make and very filling!
I’ve put other laksa varieties at the bottom of my page, if you like to have a look.
Here is the recipe!
2 single chicken breasts
1 tablespoon Light taste olive oil, for frying
1 (brown) onion
1 tablespoon Paprika powder
2 teaspoon Curry powder
1 teaspoon Ginger powder
1 teaspoon Ground Turmeric powder
1/4 teaspoon salt
A handful of bean sprouts
4 stems of bok choy
Rice Vermicelli noodles
Light coconut milk (130 ml)
Chicken stock (500 ml)
Few coriander leaves, to garnish
- Slice the onion and then fry in the pan with a bit of olive oil, until translucent.
- Add all dry spice powders and fry for 30 seconds. Be careful not to burn the spices.
- Add the chicken pieces and sauté until they are browned.
- Add the baby corns and fry for a minute or so.
- Add chicken stock and bok choy. Bring to boil.
- Add the bean sprouts. Simmer until chicken is cooked through.
- Add the coconut milk, stir, and bring to boil again.
- Add the rice vermicelli noodles in the last stage, as they cook very quickly. Make sure to break them apart when you’ve added to the pan, so that all strands are submerged in the chicken stock mixture.
- That’s it! Top it off with diced chilli, parsley leaves and a slice of lime! Enjoy!! ~~~~~~
4 thoughts on “Singaporean Curry Laksa”
Very beautiful and genuine. It looks much better than the one that we had in the 5 star hotel. Good job.
That’s a big compliment! Thanks lovely! ❤️
I’ve had curry in my cabinets forever and have never used it yet. Wasn’t sure if I’d like it much.
You have to try this then! 😄
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