Singaporean Laksa Curry

This rich and aromatic Singaporean curry laksa delivers complex flavors through a fragrant spice paste, creamy coconut broth, and tender chicken. With its perfect balance of spice and creaminess, this comforting noodle soup brings authentic Southeast Asian flavors to your kitchen.

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Course: Main Course

Cuisine: Asian

Keyword: Curry

Prep Time: 25

Cook Time: 35

Total Time: 1

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Spice Paste:

15 g mild dried chilies
3 tbsp dried shrimp
2 Thai chilies
8 cloves garlic
½ cup shallots
2 stalks lemongrass white part only
1 tbsp turmeric powder or fresh turmeric
1 tbsp galangal blue ginger
2 candlenuts or cashew nuts
1 tbsp belachan fermented shrimp paste

For the Soup:

4 cups chicken stock
1 can 400 ml coconut milk
4 skin-on chicken thighs
1 tbsp fish sauce
2 tbsp cooking oil

For Serving:

Rice vermicelli or egg noodles
Cooked shrimp
Tofu puffs
Bean sprouts
Fresh cilantro
Lime wedges

Instructions

Soak dried chilies in warm water for 15 minutes until softened, then drain.
In a food processor, blend soaked chilies with dried shrimp, Thai chilies, garlic, shallots, lemongrass, turmeric, galangal, candlenuts, and belachan into a smooth paste.
Heat oil in a large pot over medium heat and sauté the spice paste for 5-8 minutes until fragrant and oil separates.
Add chicken thighs to the pot and brown lightly on both sides, about 3-4 minutes per side.
Pour in chicken stock and bring to a boil, then reduce heat and simmer for 20 minutes.
Add coconut milk and fish sauce, then simmer for another 10 minutes until chicken is fully cooked.
Meanwhile, cook noodles according to package instructions, drain, and divide among serving bowls.
Remove chicken thighs, shred the meat, and return to the pot.
Ladle the hot curry over noodles and top with shrimp, tofu puffs, bean sprouts, cilantro, and lime wedges.

Notes

Substitute galangal with fresh ginger if unavailable, though galangal provides a more authentic flavor

Candlenuts can be replaced with macadamia nuts or cashews for similar richness

Adjust spice level by reducing Thai chilies or removing seeds from dried chilies

The spice paste can be made ahead and frozen for up to 3 months

For vegetarian version, replace chicken stock with vegetable stock and omit chicken thighs

Toast the spice paste until it darkens slightly for deeper flavor development

Fresh turmeric will stain hands and surfaces, so handle with gloves

Nutrition