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Creamy Easy Singaporean Laksa Noodle Soup Recipe for Perfect Comfort Meal

Singaporean laksa noodle soup - featured image
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A creamy, rich, and spicy Singaporean laksa noodle soup that balances bold flavors with comforting textures. This easy recipe uses simple ingredients and delivers authentic taste perfect for cozy dinners.

Ingredients

Scale
  • 3 dried red chilies, soaked
  • 2 fresh red chilies, chopped
  • 3 shallots, peeled and chopped
  • 3 cloves garlic, peeled
  • 1-inch piece of galangal, peeled and sliced (or ginger as substitute)
  • 1 stalk lemongrass, white part only, finely chopped
  • 1 teaspoon turmeric powder
  • 1 tablespoon dried shrimp paste (belacan) – optional
  • 2 tablespoons vegetable oil
  • 400ml (14 fl oz) coconut milk (full-fat)
  • 600ml (20 fl oz) chicken or vegetable broth
  • 1 tablespoon tamarind paste
  • 1 teaspoon sugar
  • Salt to taste
  • 200g (7 oz) thick rice vermicelli noodles (laksa noodles)
  • 150g (5 oz) cooked shrimp, peeled and deveined
  • 100g (3.5 oz) firm tofu puffs, halved
  • 2 boiled eggs, halved
  • Fresh bean sprouts
  • Fresh coriander (cilantro) leaves
  • Thinly sliced red chili (optional, for garnish)
  • 1 lime, cut into wedges

Instructions

  1. Soak dried red chilies in warm water for 10 minutes, then drain.
  2. In a food processor or blender, combine soaked dried chilies, fresh red chilies, shallots, garlic, galangal, lemongrass, turmeric powder, and dried shrimp paste (if using). Blend until smooth, adding a splash of water or oil if needed.
  3. Heat vegetable oil in a saucepan over medium heat. Fry the laksa paste, stirring constantly, until fragrant and slightly oily, about 3-5 minutes. Reduce heat if necessary to avoid burning.
  4. Slowly stir in coconut milk and chicken or vegetable broth into the cooked paste. Add tamarind paste, sugar, and salt. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Adjust seasoning to taste.
  5. Cook rice vermicelli noodles according to package instructions, then drain and set aside.
  6. Prepare toppings: poach shrimp briefly or use pre-cooked shrimp, halve tofu puffs, boil and halve eggs, rinse bean sprouts, and chop coriander.
  7. Divide noodles into serving bowls. Ladle hot laksa soup over noodles.
  8. Top with shrimp, tofu puffs, boiled eggs, bean sprouts, coriander, and sliced chili if desired.
  9. Serve immediately with lime wedges for squeezing over before eating.

Notes

For gluten-free versions, use rice noodles labeled gluten-free and verify shrimp paste brand. Dried shrimp paste can be omitted or substituted with miso paste for vegetarian versions. Frying the paste is essential for deep flavor. Adjust chili amounts to control spice level. Leftover soup thickens; add broth or water when reheating. Store noodles and soup separately to avoid sogginess.

Nutrition

Keywords: laksa, Singaporean laksa, creamy laksa, noodle soup, spicy soup, coconut milk soup, Asian comfort food, easy laksa recipe

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