Name: Slow-Cooked Singapore Laksa with Fresh Herbs
Prep time: 20 min
Cook time: 120 min
Total time: 155 min
Ingredients: 400 g rice vermicelli noodles; 1 liter coconut milk; 750 ml chicken broth; 200 g shrimp, peeled and deveined; 200 g chicken breast, diced; 1 medium onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, minced; 2 tbsp laksa paste; 1 tbsp fish sauce; 2 tsp sugar; 2 tbsp lime juice; Fresh cilantro, for garnish; Bean sprouts, for garnish; Lime wedges, for serving; Hard-boiled eggs, quartered (optional); Fried tofu, cubed (optional)

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Slow-Cooked Singapore Laksa with Fresh Herbs

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Welcome to the vibrant world of Singapore Laksa! This rich and aromatic dish features a slow-cooked broth that melds together the delightful flavors of coconut, spices, and fresh herbs. Perfectly paired with thick rice noodles, it’s a hot bowl of comfort that you can customize with your choice of garnishes like sprouts, cilantro, and lime. Don't hesitate to get creative with the spices and fresh herbs according to your taste!

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Prep Time 20

Cook Time 2

Total Time 2 35

Servings: 4

Course: Asia

Cuisine: Singaporean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g rice vermicelli noodles
1 liter coconut milk
750 ml chicken broth
200 g shrimp, peeled and deveined
200 g chicken breast, diced
1 medium onion, diced
2 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp laksa paste
1 tbsp fish sauce
2 tsp sugar
2 tbsp lime juice
Fresh cilantro, for garnish
Bean sprouts, for garnish
Lime wedges, for serving
Hard-boiled eggs, quartered optional
Fried tofu, cubed optional

Equipment

Slow cooker
Chef's knife
Large mixing bowl
Pot for boiling noodles
Strainer
Ladle

Method

Start by preparing the rice vermicelli noodles according to package instructions; drain and set aside.
In a slow cooker, add the diced chicken, shrimp, onion, garlic, ginger, and laksa paste. Stir to combine.
Pour in the coconut milk, chicken broth, fish sauce, and sugar. Stir well and cover the slow cooker.
Cook on low for about 2 hours until the chicken is fully cooked and tender.
Just before serving, add the lime juice and stir to incorporate the flavors.
Place a portion of the cooked rice vermicelli noodles into a bowl, and ladle the hot laksa broth over the top.
Garnish generously with fresh cilantro, bean sprouts, and if desired, serve with lime wedges and hard-boiled eggs or fried tofu.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 25gFat: 18gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 12mgCalcium: 75mgIron: 3.5mg

Notes

For a vegetarian version, simply replace the chicken and shrimp with extra tofu and vegetables like bell peppers and mushrooms.
Feel free to experiment with different herbs like Thai basil or mint for that extra pop of flavor!
This dish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in a microwave, adding a splash of water if the broth thickens.
Enjoy your culinary adventure with variations of this beloved classic!

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Slow-Cooked Singapore Laksa with Fresh Herbs