Laksa, the Southeast Asian spicy noodle soup, comes in two styles. The one you’re probably more familiar with, the kind you get from Singapore’s hawker stalls, is laksa lemak: the style marked by a creamy, coconut milk-based curry soup.
Laksa takes a lot of time to make from scratch, even for locals. The soup’s robust flavor comes from rempah, or spice paste in Malay, which can range from 3 to 20 ingredients.
Enter instant laksa paste, which gets you a rich, aromatic soup in 10 minutes. Dissolve it in simmering water (or shrimp broth for extra flavor), stir in some coconut milk, and you’re done!
Instant doesn’t mean you have to skimp on quality. With a chewy, bouncy texture made from real eggs, Good Life Egg Noodles gives this instant laksa a restaurant-like quality.
This recipe finishes it off with shrimp and fish balls, but laksa can take whatever add-ons you desire. Try chicken, fish, or tofu. Want something veggie forward? Use roasted vegetables.
Ingredients
Ingredients
- 1 shrimp broth cube
- 8 pcs shrimp, cleaned, shells and heads removed
- 1 cup fish balls
- 1 packet instant laksa mix
- ½ cup coconut milk
- 1 tbsp fish sauce
- 200g Good Life Egg Noodles
- 1 cup bean sprouts, blanched
- 2 hard boiled eggs, halved
- fresh cilantro or wansoy
- lime wedges or calamansi
Prepare shrimp broth: Add 4 cups of water to a heavy-bottomed pot over medium-high heat. Once boiling, add shrimp cube and stir to dissolve.
Cook shrimp and fish balls: Reduce heat to low to maintain a simmer. Add shrimp to the water and cook until firm and bright orange, 3–4 minutes. Remove shrimp and set aside. Next, add fish balls and cook until fork-tender and floating, 5–7 minutes. Remove fish balls and set aside.
Finish broth: Add instant laksa mix to the simmering water, stirring until well incorporated. Add coconut milk and fish sauce. Taste and adjust seasoning. Keep the broth warm while you cook the noodles.
Cook egg noodles: In a separate pot of boiling water, cook Good Life Egg Noodles for 4–5 minutes. Strain and divide cooked noodles between two bowls.
Serve: Ladle laksa broth on top of the noodles. Finish each bowl with equal amounts of shrimp, fish balls, bean sprouts, halved eggs, and fresh cilantro. Serve immediately with lime wedges for a squeeze of brightness.
