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Laksa — traditional dish from Singapore, Singapore
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥720kcal
💪34gProtein
🌾68gCarbs
🥑38gFat
🌿4gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🌾 Gluten 🦐 Shellfish

Laksa

How to order / say it
Say it 叻沙 — [Leh-sah]
Order I'd like the laksa, please.
Locally 我要叻沙，谢谢。
Say locally

Spicy noodle soup with coconut milk and seafood.

Why try it?

Laksa is a prime example of the Peranakan (Straits Chinese) influence in Singapore's food scene, combining Chinese and Malay culinary traditions. It's a hearty, comforting meal enjoyed across the island.

How it tastes

The broth is creamy and rich from coconut milk, with a spicy kick from the spice paste. The noodles are soft, and the seafood adds a fresh briny taste.

Origin & History — first documented: 1910

Laksa's origins trace back to the 15th century, evolving through time via maritime Chinese and Malay communities. The modern version took shape in Singapore in the early 20th century, making it a local favorite.

Recipe

Ingredients

  • 🥛 400 ml coconut milk
  • 🌾 300 g rice noodles
  • 🦐 200 g prawns
  • 🥣 100 g laksa paste
  • 🥕 150 g bean sprouts
  • 🐟 100 g fish cake

Method

  1. 1 Prepare the broth by simmering coconut milk with laksa paste.
  2. 2 Cook noodles separately, place in serving bowls.
  3. 3 Add prawns and fish cake to the broth, cook until done.
  4. 4 Pour over noodles, garnish with bean sprouts and fresh herbs.

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All Asia recipes — Singapore — Singapore — Laksa
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