Singaporean · Lunch, Dinner

Singapore laksa

Rich coconut curry noodle soup with prawns, fish cake and beansprouts.

Calories

570 kcal

Protein

37 g

Carbs

73 g

Fat

14 g

Prep

15 min

Cook

20 min

Per serving, for one person.

• Pescatarian
• Gluten free
• Dairy free

Contains: shellfish, fish, coconut.

Ingredients

• 70 g Rice noodles
• 110 g Prawns
• 60 g Vietnamese/Malay fish cake (cha ca)
• 130 ml Light coconut milk
• 1½ tbsp Thai curry paste
• ¾ tsp Shrimp paste (belacan)
• 60 g Bean sprouts
• 6 g Coriander

Method

1. Cook the rice noodles in boiling water for 4 minutes, drain and divide between bowls.
2. Fry the curry paste and shrimp paste in a dry pot for 2 minutes until fragrant.
3. Add 250ml water and the coconut milk, bring to a simmer.
4. Add the prawns and fish cake, simmer 5 minutes until the prawns are cooked through.
5. Ladle over the noodles, top with beansprouts and coriander.

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