This is the first time i’ve tried making this iconic Singapore dish. I modified it to suit Ben’s taste and the first bite i ate took my breath away! It tastes so so good, i was instantly so proud of it! The gravy was thick, rich, creamy, flavourful and as we call it here, very lemak! Traditionally, it is served with fish cakes and blood cockles, and the broth has dried shrimps in it. I modified it to be a non seafood version as Ben hates “anything fishy”. I don’t think the taste was compromised at all and it is the nicest bowl of laksa i’ve had! My version is definitely thicker than the soupy ones you buy outside, and i looove it much better! Everything from the noodles to the rempah curry paste is homemade, i’m proud of this simple bowl of noodles!
Ingredients: (Serves 2)
- 4 cloves garlic, chopped
- 5 shallots, chopped
- 1/2 small chicken, chopped OR 2 chicken breast
- 2 heaped tbsp of homemade rempah curry paste
- If you are using: roughly blended dried shrimps
- 500ml chicken stock
- 500g coconut milk
- 1 heaped tbsp chopped laksa leaves + more for topping
- 220g yellow noodles
- Bean sprouts
- Hard boiled eggs
- Prawns, blanched
- Coriander, laksa leaves, chopped
- Sambal chilli
- In a hot skillet, saute shallots and garlic until fragrant.
- Place chicken pieces skin side down and fry until brown. Flip and do the same. (There will be quite abit of chicken leftover, you can use it for another dish? I’m still thinking of what to do with mine haha!)
- Add in curry paste and dried shrimps if you are using it. Fry until fragrant.
- Pour in chicken stock and bring to boil. Cover and reduce to simmer on low heat for 20-25 minutes.
- Pour in coconut milk and bring to boil. Cover and simmer for another 10 minutes.
- Season with salt throughout the simmering process to taste.
- Cook noodles and bean sprouts in boiling water until al dente.
- Pour gravy over noodles. Top with prawns, chicken pieces, eggs, coriander, laksa leaves and sambal chilli.