Chili Crab Laksa Soup with Sourdough Croutons & Mantou Dumplings

Name: Chili Crab Laksa Soup with Sourdough Croutons & Mantou Dumplings
Prep time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 tablespoons Laksa Paste; 3 tablespoons Chili Crab Paste; 400 ml Coconut Milk; 750 ml Chicken Broth; 25 g Dried Shrimp; 1 tablespoon Fish Sauce; 1 teaspoon Sugar; 100 g Bean Sprouts; 100 g Tofu Puffs; 10 leaves Laksa Leaves (Daun Kesum); 4 slices Sourdough Bread; 2 tablespoons Olive Oil; 2 cloves Garlic; 8 pieces Frozen Mantou Dumplings; 50 ml Water

Experience the ultimate Singaporean indulgence with our Chili Crab Laksa Soup! This rich and creamy laksa broth is infused with the iconic flavors of chili crab, perfectly balanced with crispy sourdough croutons for a satisfying crunch and soft, steamed mantou dumplings for a sweet and savory delight.

Prep Time

25 minutes

Total Time

1 hour 10 minutes

Calories

950

Level

Medium

Yields

4 servings

Cost

S$3.18

Season:

tropical•monsoon-comfort

Meal Type:

Lunch•Snack•Soup

Cuisine:

British

Main Ingredient:

Seafood

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

4tablespoonsLaksa Paste(Store-bought or homemade)

S$1.50

3tablespoonsChili Crab Paste(Ayam or Prima Taste brands are good choices)

S$1.25

400mlCoconut Milk(Full fat for best flavor)

S$1.10

750mlChicken Broth(Low sodium)

S$0.75

25gDried Shrimp(Soaked in hot water for 15 minutes)

S$1.75

1tablespoonFish Sauce

S$0.20

1teaspoonSugar

S$0.01

100gBean Sprouts(Rinsed)

S$0.40

100gTofu Puffs(Halved or quartered)

S$1.50

10leavesLaksa Leaves (Daun Kesum)(Roughly chopped, for garnish)

S$1.00

4slicesSourdough Bread(Cut into 1-inch cubes)

S$1.00

2tablespoonsOlive Oil

S$0.15

2clovesGarlic(Minced)

S$0.10

8piecesFrozen Mantou Dumplings(Or homemade)

S$2.00

50mlWater(To steam mantou)

Total Cost

S$12.71

S$3.18 per serving

The Method

1
Prepare the Sourdough Croutons: Preheat oven to 180°C (350°F). Toss sourdough cubes with olive oil and minced garlic. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Set aside.
2
Bloom the Aromatics: In a large pot, heat a tablespoon of oil over medium heat. Add the laksa paste and chili crab paste. Sauté for 2-3 minutes, stirring constantly, until fragrant and the color deepens into a vibrant, appetizing red.
3
Build the Broth: Add the drained dried shrimp to the pot and sauté for another minute. Pour in the chicken broth and coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
4
Season the Laksa: Stir in the fish sauce and sugar. Taste and adjust seasoning as needed. Remember, the chili crab paste already has some saltiness, so add salt cautiously.
5
Simmer and Infuse: Reduce heat to low and simmer the laksa broth for at least 20 minutes, allowing the flavors to meld and deepen. The aroma should fill your kitchen with the spicy, fragrant scent of Southeast Asia.
6
Steam the Mantou: While the broth simmers, prepare your steamer basket. Add the frozen mantou dumplings, ensuring they're not overcrowded. Pour 50ml of water into the base of your pot, bring to a boil, then carefully place the steamer basket on top. Steam for 8-10 minutes, or until the mantou are fluffy and heated through.
7
Prepare the Toppings: While the mantou steams, prepare your toppings. Ensure bean sprouts are rinsed and fresh. Cut tofu puffs in half or quarters for easier enjoyment.
8
Assemble the Soup: Ladle the chili crab laksa soup into bowls. Add bean sprouts and tofu puffs to each bowl.
9
Garnish and Serve: Garnish generously with chopped laksa leaves. Place 2 pieces of warm mantou per bowl. Top with the crispy sourdough croutons. Serve immediately and enjoy the symphony of flavors and textures!
10
Enjoy! Your chili crab laksa is ready. Take your first sip and savor the rich, creamy, spicy, and savory flavors, perfectly balanced with the crispy croutons and soft mantou.

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My Notes

Nutrition Information

Nutrition per serving (450g)

950 kcal / 3974 kJ

Carbs

65g

25% of RDA

Fat

65g

93% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

2500 mg

109% of RDA

Saturated Fat

45 g

225% of RDA

Chef's Tips

For a spicier kick, add a chopped red chili to the broth during the simmering stage.

If you can't find laksa leaves, use fresh cilantro or mint as a substitute.

Adjust the amount of chili crab paste to your desired level of spiciness.

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Cooking Equipment

Large Pot

Oven

Steamer Basket

Wine Pairings

No wine pairing suggestions available for this recipe.

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