best laksa singapore recipe

The Mighty Singapore Laksa Recipe by Spice ‘N’ Pans!

Yields1 Serving
Yields1 Serving

Love your local dishes? Try a mini quiz with us! Put on your chef’s hat and imagine flavourful ingredients like lemongrass, garlic, shallots, dried chillies, shallots, galangal, and turmeric all blended together in a food processor. What comes to mind? If you’re thinking about laksa paste, you’re spot on!  

At first glance, the dish can easily be confused with curry — but the taste is absolutely distinct from the famous dish originating from India. But let’s not get “curried” away! Laksa is known for its distinct seafood flavours: prawns, cockles, fish, you name it. This coconut-rich dish has many variations across the Southeast Asian region. And if you’re well-travelled, you’ll be quick to realise that there are so many types of Laksa across Singapore and Malaysia! There’s the tamarind-based Asam Laksa, Laksa Penang and the coconut-based versions like Curry Laksa, Laksam and Singapore Laksa. 

In today’s recipe shared by home chef Roland Lim from Spice N’ Pans, we will focus on the ever-popular Singapore Laksa. 

This recipe uses the Kenwood Food Processor FDM302SS.

Watch the recorded Livestream here:


Ingredients for Laksa Gravy
 600 g prawn heads
 3 l water
 1.50 l coconut milk
 2.50 tsp salt
 1 tsp sugar
Ingredients for Rempah
 300 g shallots
 5 garlic cloves
 5 red chlli stalks
 3 lemongrass stalks
 20 g fresh tumeric
 80 g galangal (blue ginger)
 240 ml water
 1 tbsp grounded coriander powder
Other ingredients
 1 Packet of Yellow NoodlesRice Vermicelli
 1 Packet Beancurd Puffs
 1 Fish CakeSliced
 32 Fresh Prawnsboiled
 8 hard boiled eggs
 fresh cocklesas desired
 beansprouts as desired
 laksa leaves as desired


Prepare the prawn stock

Bring 3 litres of water to boil in a large pan.


In another pan, heat a little oil and fry the prawn heads until dry and fragrant.


Add some boiling water to the prawn heads and press them using a potato masher. This will help to release more flavour into the soup.


Pour the prawn heads and the juices into the large pan of boiling water.


Lower the heat to medium-low, cover with a lid and simmer for 1 hour.

Prepare and cook the rempah paste

Using the Kenwood Food Processor FDM302SS's miller attachment, blend the soaked dried shrimp until finely chopped. Add the water that was used to soak the dried shrimp into the prawn stock.


Switch out the miller and attach the blender. Add in all the rempah ingredients and blend into a paste.


Gradually add more water to facilitate the blending.


Heat oil in a frying pan. Fry the rempah paste till it turns dark red on medium-low heat. This step can take 15 - 30 mins.


Once the colour has changed, add in the chopped dried shrimp and fry till evenly mixed with the paste.

Cooking the laksa gravy

Remove the prawn heads from the stock and add the cooked rempah paste into the pot.


Bring the stock back to a boil, then add coconut milk while stirring.


Turn the heat down to medium or medium-low. Add beancurd puff and bring the stock to a soft boil.


Once the stock has come to a soft boil, add a little salt and sugar as desired.


Cook the noodles in boiling water before placing them in a serving bowl.


Pour on the laksa gravy, add your favourite toppings, and serve hot.

This recipe uses Food Processors

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