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This is the laksa I grew up with in Singapore: rice noodles in a rich, spicy coconut gravy made with dried shrimp, belacan and a proper homemade rempah, then piled with prawns, chicken and as many toppings as your bowl can reasonably carry.
Estimated reading time: 14 minutes
Favourite Childhood Recipe
If you’re Singaporean or Malaysian, chances are laksa sits somewhere amongst your favourite childhood dishes. Mind you, being Singaporeans and Malaysians, we’re rather spoilt for choice where food memories are concerned.
Laksa, to me, is one of the ultimate comfort foods. It reminds me of my mum, my granny and pretty much everything I love about Southeast Asian food: spice, coconut, seafood, herbs and noodles, preferably all in the same bowl.
I mention in the Beef Rendang recipe that many of my childhood recipes come courtesy of my granny. This one, however, lies firmly with Mum.
She was a very busy nurse supporting the five of us, as well as a recording artist in her younger years, so she didn’t exactly have hours every day to spend pottering about in the kitchen. Even so, there are a handful of dishes I still cook today exactly because I learnt them from her.
That’s my mum in the photo below, circa 1950s.
And if your family has a Malay background, ask the older members if they’ve heard of the late Zainab Majid. That’s Mum.
What Is Singapore Laksa?
The word laksa doesn’t describe one single noodle dish.
Across Singapore and Malaysia you’ll find laksas with coconut-rich gravies, sharply sour fish broths, thick fish-based sauces and all manner of noodles. Rice noodles are common, but they’re certainly not compulsory; once we eventually get to Laksa Johor, we’ll even be getting the spaghetti out.
The laksa most people mean when they talk about Singapore laksa is a spicy coconut-based noodle soup, often called laksa lemak or curry laksa. Dried shrimp and belacan give the gravy its deep savoury flavour, while lemongrass, galangal, chillies and coconut milk provide all the fragrance, heat and richness.
Then come the noodles and toppings: prawns, fishcake, beansprouts, tofu, eggs, herbs and whatever else your particular family or favourite laksa stall considers essential.
There are rules, naturally.
Then there are also Singaporean families.
As one would expect, the two don’t always agree.
A Little Laksa History
The precise origin of laksa isn’t as simple as some accounts make it sound, and even the origin of the name itself has several competing explanations.
In Singapore, laksa has long been strongly associated with Peranakan cooking, where Chinese noodle traditions met Malay ingredients, spices and cooking techniques. Over time, different communities and different parts of Singapore and Malaysia developed their own versions.
That movement and mingling is why laksa now covers such a remarkable collection of dishes.
Singapore has several famous associations of its own, including Katong, Sungei Road and Siglap. Katong laksa in particular became one of the country’s best-known versions, with its rich coconut gravy and noodles traditionally cut short enough to eat with a spoon.
But this isn’t a recipe for Katong laksa.
It’s my mum’s laksa.
So How Many Types of Laksa Are There?
More than I’m going to attempt to squeeze into two categories, which is what the old version of this post did.
It’s tempting to divide laksa into coconut-based laksa lemak and sour fish-based asam laksa, and that’s useful up to a point. Then Laksa Johor turns up with spaghetti, laksam arrives with rolled rice sheets and a fish-and-coconut gravy, Sarawak does something else entirely, and the classification starts looking rather less clever.
Some of the better-known varieties include:
- Singapore laksa or laksa lemak
- Nyonya or Melaka laksa
- Penang asam laksa
- Laksa Kedah
- Laksa Johor
- Laksa Sarawak
- Laksa Terengganu
- Laksa Kuala Kangsar
- Laksa Sarang
- laksam
And that’s nowhere near the full list.
I’m working my way through them in a new laksa series (in this update August 2026), looking at the regional differences, the noodles, the gravies and the ingredients that make each one what it is.
Where Does Mum’s Laksa Fit?
I’d describe this simply as our family version of Singapore laksa lemak.
It’s made with a coconut-milk gravy and a homemade spice paste, with both dried shrimp (udang kering) and belacan providing the seafood depth. Mum added chicken and prawns, and that’s how I’ve always made it.
I used to describe it as a cross between Nyonya laksa and Laksa Johor, but having gone properly down the regional laksa route, I no longer think that’s particularly useful.
Laksa Johor is a very specific dish from Johor, with a thick fish-based gravy traditionally served with spaghetti. Mum’s laksa isn’t that.
Nor am I going to suddenly turn a family recipe into Katong laksa simply because we’re in Singapore.
It’s the laksa I grew up eating, and that’s enough of an identity for me.
Adjectives in the Malay Language
Why do I sometimes use the word laksa at the front and sometimes at the end?
In the Malay language, the adjective comes after the noun. So, laksa from Johor will be Laksa Johor, in Malay, as opposed to Johor Laksa, in English.
Laksa Ingredients
There are a few ingredients here that you may need to pick up from an Asian grocer or order online if you’re cooking outside Singapore or Malaysia.
The good news is that most of them keep well, freeze well or are ingredients you’ll use again and again if you cook Southeast Asian food.
Laksa Noodles
The laksa noodles I remember from childhood were thick, fresh rice noodles.
One of my favourite things to do at the local wet market was watch an old Chinese lady making them, mixing the dough and squeezing out the fresh noodles. I could happily stand there watching for ages. Small child, easily entertained.
Fresh laksa noodles can be difficult to find in the UK, although larger Asian supermarkets sometimes stock them chilled or frozen.
If you can’t find them, use thick rice vermicelli or another rice noodle you like. I’ve used thin rice vermicelli plenty of times over the years too, and it does an excellent job of soaking up the gravy.
For four people, use about 600 g fresh noodles or 300 g dried rice noodles.
The Rempah
The spice paste is where most of the flavour begins.
For this recipe we’re blending onion, garlic, lemongrass, dried red chillies, turmeric, galangal, candlenuts, toasted belacan and ground coriander.
Take the time to fry the rempah properly before adding the liquid. You want the raw onion smell to disappear and everything to become deeply fragrant.
Galangal
Click here to read more about galangal. I’ve said it before – there is no substitute; upping or substituting with ginger is not the answer; ginger is citrusy and spicy, while galangal is floral and sweet. If you don’t have access to it, you’re better off leaving it out altogether.
Shrimp Paste
Click here to read more about shrimp paste or belacan. This smelly paste screams umami, and is an indispensable ingredient in South East Asian cooking. If you plan to do any Singaporean, Malaysian,Thai, Indonesian or Vietnamese cooking, then I suggest you source out some shrimp paste. Try Amazon, if there isn’t a store nearby.
Or, if you really can’t find or don’t want shrimp paste, just leave it out. You will still be able to enjoy an aromatic gravy. Or if, by some chance, you can find dried shrimp (see below), use them, just double the amount of the shrimp paste.
Dried Shrimp
Click here to read more on LinsFood. Air dried shrimp, these smell and taste of the sea and are brimming with umami. Leave them out if you can’t get them or substitute with a handful of shiitake mushrooms for an umami hit. Not strictly the same, but, beggars can’t be choosers. Or use half the shrimp paste (above), if you can get it.
Lemongrass
Click here to read more about lemongrass. I would think that this is pretty easy to come by these days. I wouldn’t bother using dried lemongrass shavings, they smell of dried pieces of wood! But those ready made pastes in jars and tubes? They’re ok, just be sure to get the ones with as much lemongrass and as little other stuff as possible.
Laksa Herb
To get the real taste of Laksa the way Singaporeans and Malaysians , we a herb known in the West as Vietnamese Coriander (click to read more) or Vietnamese Mint. Locally, in Singapore and Malaysia, it’s known by its Malay name, Daun Kesum (daun = leaf) and also as laksa leaves. I’ve been growing these leaves for well over 2 decades now, and always have access to some.
Click here to read more and about growing your own laksa leaves.
Fresh coriander isn’t a substitute for daun kesum, but if you can’t get laksa leaves, you can use a little coriander as a garnish instead.
I also sometimes add a few kaffir lime leaves (daun limau purut) to the gravy. They aren’t the same flavour as daun kesum either, but they’re very much at home amongst the other ingredients.
Note: laksa is just a bowl of curried noodles without laksa leaves. So, if you can get them, do so. Onve you get hold of them, grow them, find out more below.
Laksa Toppings
All noodle dishes are served with toppings and garnishes. Here are your standard toppings for today’s noodles but can also be used for others:
- sambal – this will be homemade chilli paste or chilli sauce like this chilli paste recipe (on LinsFood) or even this onion sambal, which is usually used for cooking. You can, however, get shop bought pastes like sambal oelek or even Chinese Chilli Oil.
- wedges of lime, for the juice (lime juice makes all noodle dishes better!)
- boiled eggs (1 per person)
- chopped up herbs like fresh coriander (cilantro)
- fried tofu pieces
- fishballs – the Chinese variety (from, you guessed it, a Chinese grocer) but there’s no reason why you can’t use the more common Thai ones
- Chinese meatballs – click here for easy homemade recipe
- some fresh beansprouts
- a few slices of julienned cucumber
You don’t need every single topping.
Although I confess I’ve never looked at an overloaded bowl of laksa and thought, Well, that’s a shame.
A Quick Laksa Shortcut
If you don’t fancy making the rempah from scratch, the best shortcut is a good shop-bought laksa paste.
Use it according to the packet instructions, then continue with the coconut milk, chicken, prawns, noodles and toppings.
If laksa paste is completely unavailable, Thai red curry paste can be used as a very loose emergency shortcut because it shares several aromatic ingredients with a laksa rempah.
It won’t produce the same flavour, so let’s not pretend that it will.
For four servings, use about 2 heaped Tbsp Thai red curry paste with 1 Tbsp ground coriander. If you have dried shrimp, I’d still add them.
How to Serve Laksa
Cook or blanch your noodles, divide them between deep bowls and add the beansprouts.
Ladle the hot laksa gravy over the top, making sure everyone gets chicken and prawns, then add whichever toppings you’ve chosen.
Finish with daun kesum, sambal and lime.
In Singapore, laksa also works brilliantly as a casual party dish. Put the noodles, gravy and toppings out separately and let everyone build their own bowl.
Apart from saving you the trouble of remembering who doesn’t eat eggs, who wants extra sambal and who apparently regards beansprouts as a personal insult, it means everyone gets exactly what they want.
And speaking of celebrations and gatherings, if you’re planning a special get-together with family or friends over a delicious bowl of laksa, you can make it even more memorable with beautifully designed printable party invites.
Can You Make Laksa Ahead?
Yes.
The rempah can be made several days ahead and kept covered in the fridge, or frozen for longer storage.
You can also make the coconut gravy ahead, but I’d stop before adding the prawns. Cool it quickly, refrigerate it and reheat gently before adding the prawns and finishing the dish.
Keep the noodles and toppings separate until serving.
Storing Leftover Laksa
Store leftover gravy in a covered container in the fridge and eat it within two days.
Keep noodles, beansprouts and garnishes separately where possible, otherwise the noodles will continue absorbing liquid and you’ll return the next day to something considerably less soupy.
Reheat the gravy gently until piping hot.
I prefer freezing the rempah rather than the completed coconut gravy, as the coconut milk can change texture after freezing and reheating.
Laksa FAQs
Both. Laksa belongs to a much wider regional food tradition, with numerous versions across Singapore and Malaysia and beyond. Rather than treating one country’s version as the definition of the entire dish, it’s much more useful to say exactly which laksa we’re talking about.
This recipe is my Singaporean family laksa.
No.
Katong laksa is a particular Singapore style associated with the Katong area and has its own history and serving traditions.
My recipe comes from my mum, so I’m keeping it under its own family identity rather than borrowing the Katong name.
No.
Laksa Johor is traditionally made with a thick fish-based coconut gravy and served with spaghetti rather than the rice noodles used here.
It’s going to get its own recipe in this laksa series.
Fresh thick rice laksa noodles are ideal if you can find them.
Otherwise, thick rice vermicelli or another rice noodle works very well. I use around 600 g fresh noodles or 300 g dried noodles for four servings.
You can, particularly if you have an allergy or dietary reason for avoiding it, but the flavour will change.
Belacan supplies a distinctive fermented seafood depth. I wouldn’t replace it with an unrelated ingredient and call it equivalent.
I’d rather leave the galangal out than replace it directly with ginger.
They’re related rhizomes but their flavours aren’t interchangeable.
This recipe can easily be gluten free if you use rice noodles and check the labels on your belacan, fishcake, sambal and any other packaged toppings.
Final Word
And there you go. Mum’s Singapore laksa.
It’s a rich coconut laksa, full of dried shrimp, belacan, galangal, lemongrass and daun kesum, with chicken and prawns because that’s how Mum made it and that’s how I remember it.
It’s also the starting point for my laksa series, because once you start looking beyond the familiar bowl, the number of regional variations is extraordinary.
That’s it. Let’s get cooking!
If you enjoy the recipe, drop me a comment and let me know. Feeling like a star? Don’t forget that 5-star rating!
If you make this recipe, post it on Instagram and tag me @azlinbloor and hashtag it #linsfood.
Lin xx
More Noodle Recipes
Mum’s Singapore Laksa Recipe
Ingredients
- 2 Tbsp vegetable or peanut oil
- 400 ml coconut milk
- 200 ml water
- 200 g chicken, cut into bite size pieces
- 200 g prawns (shrimps)
- 600 g fresh rice noodles or 300 g dried
- 4 handfuls beansprouts
- 5 sprigs Vietnamese coriander (daun kesum) lime leaves or fresh coriander leaves (cilantro)
- 1 tsp salt
- 1 Tbsp salt to add to the boiling pot of water
- 2 Tbsp dried shrimp soaked in very hot water for 10 minutes
Spice Paste
- 1 large onion
- 2 garlic cloves
- 2 stalks lemongrass sliced thinly
- 5-10 dried red chillies soaked in very hot water for 10 minutes
- ½ tsp ground turmeric
- 2.5 cm galangal 1 tsp shop bought paste
- 6 candlenuts or macadamia nuts
- 2 tsp shrimp paste toasted
- 2 tsp ground coriander
Garnish
- lime wedges
- fried tofu – just cubes of fresh tofu fried in a little oil for 5 minutes until golden
- slices of fishcake
- 4 boiled eggs halved
- cucumber julienned
- strips of Vietnamese mint (laksa leaves)
- any sambal or chilli paste
Instructions
Prep Work
- Drain the dried shrimp and either pound in a pestle and mortar or chop in a chopper. In the latter, you’ll end up with a floss like result, which is perfect. If you’re pounding, try and break the shrimps down as much as you can.2 Tbsp dried shrimp
- To toast the shrimp paste, watch the video.2 tsp shrimp paste
- Place the onion, lemongrass, dried chillies, turmeric, galangal, candlenuts, belacan, ground coriander and garlic in a food processor. Blend to a fairly smooth paste. The moisture from the onion should usually be enough, but add 1-2 Tbsp water if necessary to get the blades moving.1 large onion, 2 stalks lemongrass, 5-10 dried red chillies, ½ tsp ground turmeric, 2.5 cm galangal, 6 candlenuts, 2 tsp shrimp paste, 2 tsp ground coriander, 2 garlic cloves
Let's Get Cooking
- Heat the oil in a heavy based saucepan or deep wok over medium high heat and sauté the paste ingredients for about 10 minutes until you get a wonderful cooked aroma from the paste, and the oil starts separating from the pounded paste.This is called pecah minyak. Read more about it here.2 Tbsp vegetable or peanut oil
- Lower the heat down and add the pounded shrimp, stirring well for 30 seconds.
- Add the chicken and coat thoroughly.200 g chicken, cut into bite size pieces
- Pour in the coconut milk and water and bring to a gentle simmer and cook, uncovered, for 15 minutes. Remember, don't cook on high heat when using coconut milk.400 ml coconut milk, 200 ml water
- Add the prawns, daun kesum and kaffir lime leaves, if using. Season with the salt and simmer gently for another 3-5 minutes, just until the prawns are cooked, depending on their size.200 g prawns (shrimps), 5 sprigs Vietnamese coriander (daun kesum), 1 tsp salt
Prepare the Noodles
- We are now going to blanch the noodles and beansprouts separately, then dish up. Bring a large pot of water to a simmer. Add 1 Tbsp salt.1 Tbsp salt
- If using dried noodles, follow packet instructions to soften, which usually involves soaking them for 10-15 minutes or so first.600 g fresh rice noodles
- Have a large Chinese strainer/skimmer at hand or something similar. Blanch the fresh laksa noodles for about 1 minute, then lift them out with a strainer and drain well.
- Blanch the beansprouts very briefly in the same water. You can also leave them raw if you prefer the crunch.4 handfuls beansprouts
To Serve – Here’s how we eat Laksa!
- Divide the noodles between four deep bowls and add the beansprouts.
- Ladle over the hot laksa gravy, making sure everyone gets chicken and prawns.
- Add your choice of boiled egg, fishcake, tofu, cucumber and daun kesum.fried tofu – just cubes of fresh tofu fried in a little oil for 5 minutes until golden, slices of fishcake, 4 boiled eggs, cucumber, strips of Vietnamese mint (laksa leaves)
- Finish with sambal and a squeeze of fresh lime juice.Then feed your soul!lime wedges
Nutrition
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If using dried shrimps rather than belacan are the heads and shells of the dried shrimps removed before adding to the paste?
Hi Helen, the dried shrimp that are used in cooking would already be without heads and shells.
There’s an image of them in the article here.
If youre do, just use them as they are, assuming they’re small.
If the drimp are large, then yes, remove the heads, but you can leave the shell on.