Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, singapore inspired laksa 🇸🇬. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Don't leave Singapore without trying laksa. Read our article to know where Singaporeans have our best bowls of Laksa. Don't leave Singapore without trying laksa.
Singapore inspired Laksa 🇸🇬 is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Singapore inspired Laksa 🇸🇬 is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook singapore inspired laksa 🇸🇬 using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Singapore inspired Laksa 🇸🇬:
- Prepare 6 chicken thighs
- Get 4 Spring onion chopped
- Make ready 2 cloves garlic chopped
- Get 1 tbsp ginger chopped
- Prepare 1 chicken stock pot
- Make ready 1 leaf kaffir lime
- Get 1 lime
- Take 2 tbsp red curry paste
- Take 3 nests egg noodles
- Get 1 tin coconut milk
- Make ready 5 tbsp chopped coriander
Singapore Laksa is basically a noodle dish with chicken, prawns, or fish served in a rich and spicy curry coconut milk broth or a sour assam (tamarind or gelzugur) broth. In Singapore, our local "Katong" laksa boasts a milky flavour and a coconutty fragrance and packs just the right amount of punch. Laksa (or curry laksa), originally a Peranakan dish, has managed to capture the hearts and stomachs of both Singaporeans and Malaysians. Curry laksa is predominant in Singapore, seeing as to how all the well-known stalls serve this variant.
Instructions to make Singapore inspired Laksa 🇸🇬:
- Trim any fatty bits from the chicken thighs. Heat 2 tbsp of oil in a non-stick pan on medium-high heat. Once hot add the chicken and cook for around 4 minutes on each side then remove. Tip: The chicken is cooked when it is no longer pink in the middle.
- Meanwhile bring 900 ml of water to the boil in a kettle. Finely chop the spring onions widthways into ½cm discs, separate the white from the green parts and peel and finely chop the garlic. Peel the ginger using the edge of a spoon and chop it very finely.
- Meanwhile heat 2 tbsp of oil on medium heat in a saucepan big enough to hold the soup. Add in the whites of the spring onions, the garlic and ginger. After one minute add the red curry paste and stir. Tip: If you are sensitive to spice add the paste bit by bit to taste.
- After another minute add in the coconut milk and stir until smooth. Add the stock pot with the 900ml of water and bring to a simmer.
- Add the peanut butter, the kaffir lime leaf and ½ tsp of sugar (if you have some). Roll the lime firmly between the flat of your hand and the work surface. Once you've loosened it up, cut it in half and squeeze the lime juice into the laksa. Simmer gently for 10 mins.
- 6 After 10 mins add the noodle nests and cook for around 5 mins or until the noodles are soft enough to eat.
- Lastly, thinly slice the chicken and add it to the soup. Serve into big bowls with a topping of chopped coriander and the greens of the spring onions.
You can still find the other types too, albeit in lesser. Authentic Singapore Laksa is incredibly flavorful, rich, delicious, plus this version is super easy to make, and packs a very authentic flavor! Traditional Singapore Laksa is one of the most flavorful, rich, but light and delicious soups ever. Laksa is a popular Peranakan spicy noodle soup dish, available in different variation depending on the country of origin. Although you can find this noodle soup in Singapore, Malaysia, Indonesia and Thailand, the ingredients used in each country is somewhat different.
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