Singapore Laksa with Prawns
Noodles • Singapore
How to Make Singapore Laksa with Prawns (Traditional & Healthy Version)
Singapore Laksa with Prawns is a vibrant noodle soup that brings together aromatic spices, creamy coconut, and succulent prawns, offering a delightful fusion of flavors. Though Laksa originated in Singapore, it has found its place in India, especially in urban centers like Mumbai, Bengaluru, and Kolkata, where food festivals and Pan-Asian restaurants celebrate this dish. Indian adaptations often use locally sourced ingredients and regional masalas, giving Laksa a unique twist that suits our palate. The broth is infused with haldi (turmeric), laal mirch (red chili), and fresh nariyal (coconut), creating a warming, mildly spicy soup that is both satisfying and wholesome. In India, Laksa is enjoyed as a hearty lunch, particularly during monsoon or winter months, when its comforting warmth is most welcome. Many families prepare Laksa during special occasions or as a festive treat, especially in cosmopolitan cities where culinary diversity thrives. The recipe below is a health-conscious adaptation, using whole wheat noodles and fresh prawns to boost protein without excessive calories. By balancing traditional flavors with nutrition, Singapore Laksa with Prawns becomes a perfect choice for those tracking calories, offering a delicious meal that supports a balanced lifestyle.
Ingredients(for 1 medium bowl per person)
- 100 grams Whole wheat noodles (atta noodles)
- 150 grams Fresh prawns (jhinga)
- 1 cup Coconut milk (nariyal doodh)
- 1 medium Onion (pyaz, finely chopped)
- 3 Garlic cloves (lehsun, minced)
- 1 inch Ginger (adrak, grated)
- 1/2 tsp Turmeric powder (haldi)
- 1/2 tsp Red chili powder (laal mirch)
- 1 tsp Coriander powder (dhaniya powder)
- to taste Salt (namak)
- 1 tbsp Mustard oil (sarson ka tel)
- 1 tbsp Lemon juice (nimbu ras)
- 2 tbsp Spring onions (hare pyaz, for garnish) - optional
- 2 tbsp Fresh coriander leaves (dhaniya patta, for garnish) - optional
Instructions
- 1
Clean and devein the prawns (jhinga) thoroughly. Rinse under cold water and pat dry.
5 minutes
Use fresh prawns for best taste and nutrition.
- 2
Boil whole wheat noodles (atta noodles) in salted water until just cooked. Drain and set aside.
7 minutes
Do not overcook the noodles to maintain texture and reduce glycemic load.
- 3
In a heavy-bottomed kadhai, heat mustard oil (sarson ka tel). Add chopped onion (pyaz), garlic (lehsun), and ginger (adrak). Sauté till fragrant.
5 minutes
Mustard oil imparts authentic flavor and boosts omega-3 content.
- 4
Mix in turmeric (haldi), red chili (laal mirch), and coriander powder (dhaniya powder). Stir for 1 minute.
1 minute
Roasting spices enhances their aroma and digestibility.
Why This Dish is Healthy
This healthy Laksa recipe uses whole wheat noodles to reduce refined carbs and boost fiber, which helps in digestion and satiety. Fresh prawns provide lean protein essential for muscle repair, and coconut milk offers healthy fats without cholesterol. By avoiding deep frying and excess oil, the dish remains light yet filling. It is also gluten-light and can be adapted for various dietary needs, making it suitable for calorie-conscious individuals seeking a flavorful, wholesome lunch.
Singapore Laksa with Prawns is packed with high-quality protein from prawns (jhinga), healthy fats from coconut milk, and complex carbohydrates from whole wheat (atta) noodles. It offers vitamins B12 and D from prawns, vitamin E from mustard oil, and dietary fiber from noodles and veggies. The dish contains minerals like selenium, potassium, and magnesium, supporting immunity and heart health. Using fresh herbs increases antioxidants, while limiting oil keeps calories in check.
Pro Tips
- 💡Tip 1: Use fresh coconut milk for a richer broth and better nutrition.
- 💡Tip 2: Add vegetables like bell peppers for extra fiber and color.
- 💡Tip 3: Garnish generously with fresh herbs for antioxidants and flavor.
Storage & Serving
Store Laksa in an airtight container in the refrigerator for up to 2 days. Reheat gently on stovetop; avoid boiling to preserve texture and flavor. Noodles and prawns may be stored separately to prevent sogginess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 520.0 kcal |
