Include in Print View:

Gluten-free Singapore Laksa: a spicy and fragrant Asian classic

Gluten-free laksa, Singapore

Laksa is a signature dish of Singapore, but its origins lie in Malaysia, Indonesia, and China (Peranakan communities). This dish combines a coconut milk-based broth, rice noodles (originally wheat noodles), and a blend of spices, creating a rich and flavorful soup. Proteins such as shrimp, chicken, or tofu are often added to make it a complete meal. This gluten-free version is perfect for discovering the delights of Singaporean cuisine.

Cooking method:
Servings: 4
Ingredients
  • 200g of rice noodles (or other gluten-free noodles)
  • 300g of peeled shrimp
  • 300g of chicken ( boneless breast or thigh)
  • 400 ml coconut milk
  • 750 ml of gluten-free chicken broth
  • 2 tbsp of gluten-free Laksa curry paste (or red curry paste)
  • 1 tbsp of coconut oil or vegetable oil
  • 2 kaffir lime leaves
  • 1 stalk of lemongrass, crushed
  • 1 tsp of palm sugar (or brown sugar)
  • 1 handful of bean sprouts (optional)
  • A few fresh coriander leaves, for garnish
  • 1 lime , cut into wedges
Preparation
  1. 1
    Prepare the noodles: Cook the rice noodles according to the package instructions, then drain them, rinse them under cold water to stop the cooking process and set them aside.
  2. 2

    Sauté the curry paste: In a large saucepan or deep frying pan, heat the oil over medium heat and add the Laksa curry paste or red curry paste. If you'd like to make your own Laksa curry paste, the recipe is here. Sauté it for 1 to 2 minutes, until fragrant.

  3. 3
    To prepare the broth: Add the coconut milk, chicken broth, kaffir lime leaves, and lemongrass. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes to allow the flavors to meld.
  4. 4
    Cooking the chicken and shrimp: Add the chicken strips and cook for 5 to 7 minutes, until tender. Then add the shrimp and cook for another 3 to 4 minutes, until pink and cooked through.
  5. 5
    Seasoning: Add the palm sugar and adjust the salt if necessary. Remove the lemongrass and kaffir lime leaves.
  6. 6
    Assembly: In each bowl, place a portion of rice noodles, then pour over the Laksa broth, making sure to distribute the chicken, shrimp, and vegetables evenly.
  7. 7
    Garnish: Add the bean sprouts and garnish with fresh coriander leaves. Serve with a lime wedge for a touch of acidity.
Read it online: https://glutenevasion.fr/recette/laksa-de-singapour-sans-gluten-un-classique-asiatique-epice-et-parfume/