Singapore Laksa Curry 

Gather ’round, my friends, as I share with you the wonders of Singapore Laksa Curry Recipe. This dish, rooted in the vibrant streets of Singapore, holds a special place in my heart after spending decades mastering the craft of Asian cuisine.

The star of this culinary adventure is none other than the Asian Home Gourmet Singapore Laksa paste. Packed with lemongrass, chilli, and coconut, this paste brings a whirlwind of flavours that give the dish its character. It’s the secret weapon, transforming every bite into a celebration of taste.

Creating this Singpore Laksa Curry Recipe is like conducting a flavorful orchestra. First, the chicken slices and plump shrimp join forces in a pot, meeting the paste to create a melody of aromas. As they simmer together, the kitchen fills with the irresistible scent of spices and coconut, promising a delicious experience.

Imagine soft rice vermicelli noodles, patiently soaking up the broth’s essence. Ladled into bowls, they become the canvas for an array of colours: red onions, crispy bean sprouts, and fresh cilantro, ready to elevate each spoonful.

For those seeking an extra touch, halved hard-boiled eggs make a delightful addition, adding a creamy note to the ensemble.

This Singapore Laksa Curry Recipe isn’t just a dish; it’s an invitation to explore the wonders of Asian flavours. With the Asian Home Gourmet Singapore Laksa paste as your guide, embark on a journey that pays homage to tradition while allowing room for your creativity. It’s a bowl filled with the essence of Asian culinary magic—simple, yet bursting with taste, waiting for you to savour every delightful spoonful.

Singapore Laksa Curry Recipe

Ingredients:

• 1 packet Asian Home Gourmet Singapore Laksa paste
• 400g chicken breasts, sliced into bite-sized pieces
• 200g shrimp, peeled and deveined
• 200g rice vermicelli noodles, soaked in hot water until softened
• 400ml coconut milk
• 4 cups chicken broth or water
• 1 tablespoon vegetable oil
• 1 red onion, thinly sliced
• 2 cups bean sprouts
• Hard-boiled eggs, halved (optional)
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the sliced red onion and cook until softened, about 2-3 minutes.
2. Add the chicken slices to the pot and cook until they are no longer pink, about 5-6 minutes.
3. Stir in the Asian Home Gourmet Singapore Laksa paste and cook for another 2 minutes to release its flavors.
4. Pour in the chicken broth (or water) and bring the mixture to a boil. Reduce the heat and let it simmer for 5 minutes.
5. Add the shrimp to the pot and cook for an additional 3-4 minutes until they turn pink and opaque.
6. Stir in the coconut milk and let the mixture simmer for another 5 minutes, ensuring the flavors blend well.
7. Taste the soup and adjust seasoning if needed. If it’s too spicy, you can add a bit more coconut milk to mellow the heat.
8. While the soup simmers, prepare individual serving bowls. Divide the soaked rice vermicelli among the bowls.
9. Ladle the hot laksa soup over the noodles in each bowl, making sure to distribute the chicken, shrimp, and onions evenly.
10. Top each bowl with a handful of bean sprouts, halved hard-boiled eggs (if using), and garnish with fresh cilantro leaves.
11. Serve the Singapore Laksa Curry immediately with lime wedges on the side for squeezing over the soup.

Enjoy your homemade Singapore Laksa Curry made with the Asian Home Gourmet paste!