Otak-Otak Singapore Laksa

A rich and comforting Singapore-style laksa made with creamy coconut curry broth, noodles, and flavorful Otak-Otak Singapore. Easy to make at home with simple ingredients and authentic Southeast Asian flavors.

Ingredients

For the Laksa Broth

• 2 tbsp cooking oil

• 3 cloves garlic, minced

• 4 shallots, sliced

• 2 tbsp curry powder

• 1 tbsp chili paste or sambal oelek

• 400 ml coconut milk

• 500 ml water or seafood stock

• 1 tbsp fish sauce

• 1 tsp sugar

• Salt to taste

  
  

Main Ingredients

• 6–8 pieces of Seafoodking Otak-Otak Singapore

• 200 g rice noodles or laksa noodles

• 1 cup bean sprouts

• 2 boiled eggs, halved

• Fresh cilantro or laksa leaves

• Lime wedges

  
  

Optional Toppings

• Fried shallots

• Red chili slices

• Tofu puffs

• Shrimp or fish cake

  
  

Instructions

1. Prepare the Noodles

Cook the rice noodles according to package instructions. Drain and set aside.

2. Make the Laksa Broth

Heat oil in a pot over medium heat. Sauté garlic and shallots until fragrant and lightly golden. Add curry powder and chili paste. Stir well for about 1 minute until aromatic.

Pour in coconut milk and water (or seafood stock). Stir until combined. Season with fish sauce, sugar, and salt. Let the broth simmer for 8–10 minutes.

3. Add the Otak-Otak

Add the Otak-Otak Singapore into the broth and simmer for another 5 minutes until heated through and infused with the curry flavor.

4. Assemble the Bowl

Place noodles into serving bowls. Top with bean sprouts, boiled eggs, and Otak-Otak Singapore. Pour the hot laksa broth over the noodles. Garnish with cilantro, fried shallots, and chili slices. Serve with lime wedges on the side.