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Singapore Shrimp and Chicken Laksa

Laksa is an aromatic coconut and noodle-based dish from Southeast Asia, typically with shrimp and tofu, and has many renditions. Here is a recent version from my kitchen, which you can riff off of in many different ways to make it your own.



2-inch piece of fresh ginger, peeled and quartered

2 cloves garlic, peeled

2 shallots, peeled and quartered

1 stalk lemongrass, quartered

2 tsp turmeric


1 quart fish stock (or chicken stock)

2 cups water

1 large chicken breast (about 1 lb), cut in thirds


8 oz mushrooms, diced1/2-inch

8 oz rice noodles (1/4-inch)


2 Tbsp Thai red curry paste

1 Tbsp chili garlic sauce

2 Tbsp fish sauce

1 can coconut milk


1/2 lb jumbo shrimp, peeled (shells reserved)

14 oz extra-firm tofu, drained and cut into 1-inch cubes


Chopped pistachios or peanuts for garnish (optional)

fresh cilantro leaves for garnish

lime wedges


Place ginger, garlic, shallots and lemongrass in a small food processor.  Pulse to mince well.  

Add reserved shrimp shells into a soup pot with 2 tablespoons canola (or other neutral) oil. Cook the shells for about 5 minutes over medium high heat, stirring often.  Transfer ginger mixture to the pot with the shells. Sauté the aromatics for about another 5 minutes. 

Add the turmeric and cook another 2 minutes.

Add the fish stock and water along with the chicken to the pot and bring to a gentle boil.  Reduce to a simmer and cook for about 15 minutes, or until the chicken is fully cooked through.  

Meanwhile, sauté the mushrooms in a separate skillet with a dash of canola oil over medium high heat.  Cook until they release what water they will, and allow them to brown a bit. At the same time, bring a medium pot of salted water to a boil for the noodles.  Tip the noodles into the boiling water and cook just until the noodles are softened but still chewy, about 6-8 minutes, or depending on the noodle thickness.


Using a slotted spoon, remove the chicken to a cutting board to cool slightly.  Now strain the liquids through a fine strainer over a clean bowl, pressing and then discarding the solids.  Wipe the pot clean with a paper towel and return the liquids to the pot. Shred the chicken with tines of two forks or your fingers.


Add the the curry paste, garlic sauce, fish sauce and coconut milk to the pot and stir well.  Add the chicken, tofu and mushrooms and bring to a gentle boil. Adjust seasoning with fish sauce and garlic sauce to your taste. 

Add the shrimp and reduce the heat.  Cook another 2-3 minutes, only until the shrimp are just cooked through.


Drain noodles and distribute among four large soup bowls.  Then top with remaining laksa from the pot.  Garnish with pistachios and cilantro and serve with lime wedges.


Serves 4.


Cook's Notes: Lemongrass can be hard to find - I find it at a local international Farmer's market.  It is optional as you will have a wonderful dish even if you can't get it.

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