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singapore curry laksa with fish balls & tofu puffs

A rich and creamy coconut-based noodle soup inspired by the Singapore Katong style. Based on the "weekly noods" review images, this recipe features thick wheat noodles (La Mian) swimming in a savory, spicy broth, topped with bouncy fish balls, broth-soaked fried tofu puffs, tender bok choy, and fresh scallions (spronions). While the images feature the premium Prima Taste packet, this recipe outlines how to create the complete dish using either the kit or store-bought laksa paste.

rach

recipe by

rach

mainSingaporean2 servingspescatarian
Singapore Curry Laksa with Fish Balls & Tofu Puffs - Image 1
1 / 3
10
prep (min)
15
cook (min)
25
total (min)
  • •180 grams Singapore Laksa paste (or 1 packet Prima Taste Laksa kit)
  • •400 ml Coconut milk (full fat)
  • •500 ml Water or chicken stock
  • •2 servings Thick wheat noodles (La Mian) or thick rice vermicelli
  • •8 pieces Fish balls
  • •6 pieces Fried tofu puffs (Tau Pok), halved diagonally
  • •2 heads Bok choy, washed and ends trimmed
  • •2 stalks Green onions (scallions), chopped