Name: Authentic Peranakan Laksa Recipe
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Singapore
Ingredients: *For the Spice Paste (Rempah):**; 6 dried chilies, deseeded and soaked in hot water; 4 fresh red chilies; 5 shallots, peeled; 4 cloves garlic, peeled; 2 stalks lemongrass, white part only, sliced; 1-inch piece galangal, sliced; 1-inch piece turmeric root, peeled (or 1 tsp turmeric powder); 3 candlenuts (or macadamia nuts); *For the Broth:**; 5 liters water or fish stock; 400 ml coconut milk; 500 grams mackerel or pomfret, steamed and flaked (bones reserved for broth); 3 tablespoons tamarind paste (asam), mixed with 1/2 cup water and strained; 2 tablespoons fish sauce; 1 tablespoon palm sugar (gula melaka), or brown sugar; 2 stalks Vietnamese coriander (laksa leaf), chopped; 1 sprig mint leaves; *For Assembly:**; 400 grams fresh egg noodles (or dried); 200 grams bean sprouts, blanched; 1 cucumber, julienned; 4 red chilies, sliced (for garnish); 4 tablespoons shallot oil (optional, for garnish); 4 hard-boiled eggs, halved (optional)

Peranakan Laksa 🇸🇬 Singapore

A spicy and rich noodle soup with coconut milk, prawns, chicken, and a blend of Peranakan spices.

Seafood Noodles

Made with

Egg noodles coconut milk prawns chicken

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