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This recipe for laksa, a popular Singaporean street food, is courtesy of KF Seetoh.

  • Servings: 5

Source: The Martha Stewart Show, May 2009


  • 23 ounces thick beehoon noodles (brown rice spaghetti), broken into 2-inch pieces
  • 6 tablespoons canola oil
  • Rempah Spice Paste
  • 2 (4-inch) pieces lemongrass stem, crushed
  • 2 1/2 cups coconut cream
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • Chicken seasoning powder (optional)
  • 15 deep-fried tofu puffs
  • 3 1/2 ounces beansprouts
  • 20 slices prepared fishcake
  • 10 prawns, cooked and peeled
  • 10 scallops, cooked
  • Laksa (Rau Ram leaves) or holy basil leaves, finely chopped, for garnish


  1. Bring a large pot of water to a boil. Add noodles and cook until slightly softer than al dente, about 5 minutes. Drain and set aside.

  2. In a large pot, heat oil over medium heat and add rempah. Cook, stirring, until oil begins to separate, 6 to 8 minutes. Add 9 1/2 cups water and lemongrass; bring to a boil. Immediately reduce heat to a simmer. Let simmer for 10 minutes.

  3. Add coconut milk, salt, sugar, chicken seasoning, if using, and 5 tofu puffs. Simmer over medium-low heat for 7 minutes. Add noodles and cook for 30 seconds to absorb flavor. Transfer noodles to serving bowls.

  4. Top noodles with gravy, remaining tofu puffs, beansprouts, fishcake, prawns, and scallops. Garnish with laksa and serve immediately.

Reviews (3)

  • YewWee 13 May, 2009

    Extremely excited to have KF on Martha!!!

  • sun_ochrid 12 May, 2009

    What a pleasant surprise to see food from my home, Singapore. Luckily I have a few packets of Laksa with me, I will make some soon.

  • qoomonster 12 May, 2009

    I'm so happy to see an authentic representation of a taste from my home here! I'm going to have to try it this weekend.

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