---
title: Katong Laksa (Coconut Curry Noodle Soup)
servings: 4
prep time: 25 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/singapore-katong-laksa
---

Gather @rice vermicelli{300%g}, @firm tofu{150%g}, @dried red chili{8}, @shallot{6}, @bean sprout{100%g} and @fresh mint{0.5%bunch}.

Peel the @shrimp{300%g} and simmer the shells in 800ml water for 15 minutes to build a quick stock; strain and set aside. ~{15%minutes}

Blend the soaked chilies, shallots, @garlic{3%clove}, @galangal{30%g}, @lemongrass{2%stalk}, @dried shrimp{30%g} and @shrimp paste{1%tbsp} into a smooth, thick paste.

Fry the paste in a splash of oil until it darkens and the oil separates, about 8 minutes — this step decides the whole broth. ~{8%minutes}

Add the shrimp stock and @coconut milk{500%ml}, bring to a gentle simmer, and cook 10 minutes to marry the flavors. ~{10%minutes}

Add the @clams{300%g} and simmer until they open, about 5 minutes, then add the shrimp and tofu puffs and cook until the shrimp turn pink. ~{5%minutes}

Blanch the vermicelli separately, then snip it into short lengths with scissors into each bowl, along with the @fish cake{100%g} and bean sprouts.

Ladle the hot broth and seafood over the noodles, and finish with mint or laksa leaf.