Sweet K All Things Yummy: Seafood Laksa

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This recipe first appeared on the Sweet K – All Things Yummy Community page.  Watch out for new recipes here and on the Community page.

Seafood Laksa

Course: Soup
Cuisine: Singaporean
Keyword: laksa, seafood, spicy
Author: K de leon-Rieth


Chicken Stock

  • 2 c chicken stock/broth (500 ml)
  • 1 c water (250 ml)
  • 3 chicken drumsticks

Laksa Broth

  • shrimps
  • scallops
  • mussels
  • 1 1/2 tbsp oil
  • 2 cloves garlic, minced
  • 2 cms ginger, finely grated
  • 1 lemongrass, white part grated
  • 2 bird eye chilis, finely chopped
  • 1/2 c laksa paste (175 g)
  • 400 g coconut milk (14 oz. can)
  • 2 tsp fish sauce (sub soy)

Noodles + Toppings

  • 100 g Hokkien noodles or egg noodles (not instant noodles) (3.5 oz)
  • 80 g bean sprouts or Baguio petchay (2.5 oz.)
  • 80 g tofu puffs, cut in half (2.5 oz.)

Laksa Chili Sauce

  • 1/2 tsp white sugar
  • 1 1/2 tsp soy sauce, light or all-purpose
  • 1/2 garlic clove, minced
  • 1 1/2 tsp laksa paste
  • 1 tbsp Sriracha sauce, or other chili sauce
  • 1 tbsp chili paste from a jar, or more Sriracha
  • 1 tbsp oil


  • Fresh coriander/cilantro (recommended)
  • Lime wedges (recommended)
  • Crispy fried shallots, optional
  • Finely sliced red chili, optional


Chicken Stock

  • Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium-high.
  • Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.
  • Discard skin, pull the flesh off the bone and place in a bowl, discard bone. Set broth aside.

Laksa Chili Sauce

  • Mix ingredients together in a small bowl. Set aside for 20 minutes.

Laksa Broth

  • Heat oil in a large saucepan or small pot over medium-low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute. Add seafood and set aside a few shrimps once cooked that’s for garnishing.
  • Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
  • Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
  • Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off the stove with the lid on for 5 minutes.

Assemble the Laksa

  • Divide noodles between 2 bowls. Top with shredded chicken.
  • Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with laksa chili sauce on the side.

This article has been initially published last


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