How to Cook Laksa (Singapore Version)

Ingredients

• 600ml water
• 1 packet laksa premix
• 1 packet laksa paste (with laksa leaves)
• dry (62g) or fresh laksa (145g) noodles
• 1 packet sambal chilli
• 4 pieces frozen cooked prawns
• fishballs / golden slices (optional)
• 200ml coconut cream

Instructions

1. In a pot or wokpan, stir laksa premix with 600 ml water. Add laksa paste (with laksa leaves) and mix well. You can substitute it with some mint leaves and a few pinches of coriander powder. Do not cover pot. Allow it to boil on high heat. 
   
   
   
2. For a more flavorful taste, you can add 200ml coconut cream. 

   

   
   
3. Add the fishballs, golden slices and cooked prawns into the pot. 

   

   
   
4. Add the laksa noodles in boiling water for 5 to 10 seconds. Or cook noodle according to the packet instructions. Shake off excess water and portion it into a bowl.
5. Garnish the serving with the fishballs, golden slices and cooked prawns. 

   

   
   
6. Stir the hot laksa gravy before pouring it over into the bowl. Add the sambal chilli. 

   

   
   
7. Add a few pinches of basil leaves and it is ready to be served on the table.