Katong Nonya Laksa Lemak (Peranakan Coconut, Lemongrass & Prawn Rice Noodle Bowl) – Authentic Singapore Recipe
East Coast Katong heritage bowl where thick rice noodles swim in a deeply fragrant coconut-lemongrass broth.
- Country of Origin
- 🇸🇬 Singapore (Southeast Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thick rice vermicelli noodles cut for eating with a spoon, Poached prawns and tofu puffs, Bean sprouts and halved egg, Laksa leaf (Vietnamese coriander/mint-cilantro), Lemongrass
Ingredients for Katong Nonya Laksa Lemak (Peranakan Coconut, Lemongrass & Prawn Rice Noodle Bowl) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick rice vermicelli noodles cut for eating with a spoon, prepped into bite-sized pieces
- 1.5 cups poached prawns and tofu puffs, washed and trimmed
- 1 cup bean sprouts and halved egg
- 1 medium onion and 3 cloves garlic, finely minced with laksa leaf (Vietnamese coriander/mint-cilantro)
- 1.5 tbsp traditional Singapore seasoning (lemongrass, galangal, rich coconut milk, chili sambal)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, laksa leaf (Vietnamese coriander/mint-cilantro), and lemongrass, galangal, rich coconut milk, chili sambal for 30 seconds.
- Add thick rice vermicelli noodles cut for eating with a spoon and poached prawns and tofu puffs, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Singapore sauce clings glossily to every strand.
- Finish with bean sprouts and halved egg and serve piping hot.