The Only Laksa Recipe You’ll Ever Need (So Good, It’s Addictive!) – Just Like Katong Style

If you’ve ever slurped a bowl of Katong Laksa, you know the magic—coconut-rich broth, slippery noodles, tender prawns, and that unmistakable aroma of laksa leaf. This recipe brings the best of Katong-style Laksa into your kitchen, without needing a hawker stall!

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🍜 What Makes Katong Laksa Special?

• No chopsticks needed: The noodles are cut short so you eat it with just a spoon.

• Coconut-creamy & spicy broth: Heavily infused with dried shrimp, lemongrass, and sambal.

• Herbaceous lift: Thanks to the signature daun kesum (laksa leaf or Vietnamese coriander).

• Toppings that matter: Prawns, fish cakes, cockles, and a dollop of chili paste.

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🛒 Ingredients

For the Laksa Paste (or use high-quality store-bought):

• 6 dried chilies (soaked)

• 3 fresh red chilies

• 4 shallots

• 3 cloves garlic

• 2 stalks lemongrass (white part only)

• 1 thumb-size galangal

• 1 tbsp belacan (shrimp paste)

• 1 tsp turmeric powder

• 1 tbsp dried shrimp (soaked)

• 2 tbsp oil (for frying)

For the Broth:

• 1 liter chicken or seafood stock

• 400ml coconut milk

• 2 tbsp laksa paste (from above)

• 3–4 laksa leaves (daun kesum), sliced

• 1 tsp sugar

• Salt to taste

• Optional: a few cockles (cleaned)

For the Bowl:

• 400g thick rice vermicelli (laksa noodles)

• 10 prawns (shelled and deveined)

• 1 fishcake (sliced)

• 2 boiled eggs (halved)

• Bean sprouts (blanched)

• Fresh laksa leaves (for garnish)

• Sambal chili (to serve)

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🔪 Step-by-Step Instructions

Step 1: Make the Laksa Paste

1. Blend all paste ingredients into a smooth mixture.

2. Heat oil in a wok or pot, sauté the paste over medium heat until fragrant and oil begins to separate (about 7–10 minutes).
   Tip: It should be bold, spicy, and smell incredible.

Step 2: Prepare the Broth

1. Add the cooked laksa paste into a pot.

2. Pour in chicken or seafood stock, and bring to a simmer.

3. Add coconut milk slowly, stirring to prevent curdling.

4. Add sliced laksa leaves, sugar, and salt.
   Simmer for 10 minutes. Add cockles if using.

Step 3: Cook the Noodles and Toppings

1. Boil rice vermicelli according to package instructions. Cut into spoon-length.

2. Blanch prawns until pink and cooked through.

3. Blanch bean sprouts quickly.

4. Slice fishcake and boil eggs.

Step 4: Assemble Your Bowl

1. Place noodles, sprouts, prawns, fishcake, and half an egg into a bowl.

2. Ladle hot laksa broth generously over the top.

3. Garnish with fresh laksa leaves and a spoonful of sambal.

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👨‍🍳 Tips for the Best Laksa

• Don’t skip dried shrimp or belacan: These two give the broth its deep umami.

• Coconut milk trick: Simmer, don’t boil hard—too much heat will split the milk.

• Balance is key: Taste and adjust with sugar, salt, or more chili.

• Short noodles = spoon only: True Katong Laksa doesn’t require chopsticks!

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🥄 Serving Suggestions

• Serve hot with an extra spoonful of sambal on the side.

• Pair it with a lime wedge for a burst of acidity.

• Laksa is even better the next day—let flavors develop overnight.

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