Singapore Prawn Laksa is a popular and flavorful noodle soup dish that combines a rich and fragrant coconut-based broth with succulent prawns, noodles, and an array of aromatic herbs and spices. Here’s a description of how it is typically prepared:
Laksa Paste: The dish starts with a fragrant paste made from a blend of ingredients such as shallots, garlic, ginger, lemongrass, dried shrimp, chili peppers, and spices like turmeric and coriander. These ingredients are ground together to form a flavorful laksa paste.
Coconut Broth: In a large pot, heat some oil and sauté the laksa paste until fragrant. Then, add coconut milk and chicken or seafood broth to the pot. Bring the mixture to a simmer and let it cook for a while to allow the flavors to meld together.
Prawns and Protein: Add peeled and deveined prawns to the simmering broth and let them cook until they turn pink and are cooked through. You can also add other proteins like chicken or tofu if desired.
Noodles: Meanwhile, cook rice noodles or egg noodles separately according to the package instructions. Drain the noodles and set them aside.
Assembly: To serve, place a portion of cooked noodles into individual serving bowls. Ladle the hot prawn laksa broth over the noodles, ensuring each bowl has a generous amount of broth, prawns, and other desired proteins.
Toppings: Prawn laksa is traditionally garnished with a variety of toppings. Common toppings include fresh bean sprouts, sliced boiled egg, tofu puffs, fried shallots, fresh cilantro or coriander leaves, and a squeeze of lime juice. You can also add additional chili sauce or sambal for extra heat if desired.
Enjoy: Serve the Singapore Prawn Laksa hot and enjoy its vibrant flavors and contrasting textures. The combination of the creamy coconut broth, aromatic spices, tender prawns, and noodles creates a delicious and comforting dish.
Singapore Prawn Laksa is a beloved dish known for its bold and complex flavors. It’s a popular street food in Singapore and is enjoyed by locals and visitors alike.
