Laksa Lemak Coconut Noodle Soup

By AislePrompt Editorial · Published 2026-09-16 · Updated 2026-09-16

A rich, aromatic Peranakan-style laksa built on a deep-red rempah of candlenuts, galangal, lemongrass, and dried shrimp, simmered with full-fat coconut milk into a luscious, turmeric-golden broth. Topped with plump prawns, fish cake slices, tofu puffs, and a finishing spoon of sambal chilli, this bowl is the soul of Singapore in liquid form. This Asian recipe, ready in about 80 minutes, pairs dried chillies, soaked and drained, fresh red chillies, lemongrass stalks, white part only for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 dried chillies, soaked and drained
• 4 fresh red chillies
• 3 lemongrass stalks, white part only
• 30 g fresh galangal, sliced
• 15 g fresh turmeric root, peeled
• 8 shallots, peeled
• 6 garlic cloves
• 6 candlenuts (or macadamia nuts)
• 40 g dried shrimp (hae bi), soaked
• 1.5 tsp belachan, toasted
• 5 tbsp neutral oil
• 800 ml full-fat coconut milk
• 600 ml prawn stock or chicken stock
• 2 tbsp fish sauce
• 1 tbsp sugar
• large handful laksa leaves (Vietnamese coriander), torn
• 400 g large raw prawns, peeled and deveined
• 200 g fish cake, sliced
• 12 tofu puffs, halved
• 400 g fresh or dried thick rice vermicelli

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Blend dried chillies, fresh chillies, lemongrass, galangal, turmeric, shallots, garlic, candlenuts, soaked dried shrimp, and belachan into a smooth, fine rempah paste. Add a splash of water if needed.
2. Step 2: Heat oil in a heavy-based pot over medium heat. Fry the rempah paste, stirring constantly, for 12–15 minutes until it is very fragrant, deeply colored, and the oil visibly separates.
3. Step 3: Pour in the prawn or chicken stock and bring to a boil. Simmer for 10 minutes.
4. Step 4: Add coconut milk, fish sauce, and sugar. Stir well and bring back to a gentle simmer — do not boil vigorously or the coconut milk may split. Simmer 10 minutes.
5. Step 5: Taste and adjust: the broth should be rich, spicy, and balanced between coconut sweetness and savory depth.
6. Step 6: Add tofu puffs to the broth and simmer for 5 minutes so they absorb the flavor.
7. Step 7: Add prawns and fish cake slices. Poach gently for 3–4 minutes until prawns are pink and just cooked. Add laksa leaves and stir.
8. Step 8: Meanwhile, cook rice vermicelli according to package instructions. Drain and portion into large bowls.
9. Step 9: Top noodles with bean sprouts. Ladle the hot broth generously over, ensuring each bowl gets prawns, fish cake, and tofu puffs.
10. Step 10: Finish each bowl with a halved hard-boiled egg, a dollop of sambal oelek, and a lime wedge. Serve immediately.