Singapore Noodle Soup

Total Time

Prep: 15 min. Cook: 25 min.


6 servings

Updated: Apr. 18, 2024
This spicy noodle dish is a beloved favorite in Southeast Asia, especially Singapore, where it is called laska. It is perfect for busy dinners because it has protein, starch and vegetables cooked together in one pot. You can serve it with lime juice or chili garlic paste. —Loanne Chiu, Fort Worth, Texas
Singapore Noodle Soup Recipe photo by Taste of Home


  • 1 carton (32 ounces) seafood stock
  • 1 can (13.66 ounces) coconut milk
  • 2 tablespoons grated fresh gingerroot
  • 2 tablespoons massaman curry paste or red curry paste
  • 1 tablespoon fish sauce or soy sauce
  • 3 teaspoons grated lime zest
  • 2 teaspoons brown sugar
  • 2 cups frozen stir-fry vegetable blend
  • 1 small sweet red pepper, chopped
  • 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 8 ounces refrigerated angel hair pasta
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh basil


  1. In a large saucepan, combine first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
  2. Stir in frozen vegetables and chopped red pepper. Return to a boil. Add shrimp and pasta. Cook until shrimp turn pink and pasta is tender, 4-5 minutes. Stir in lime juice and basil. If desired, garnish with additional basil leaves.

Nutrition Facts

1-1/2 cups: 359 calories, 13g fat (11g saturated fat), 157mg cholesterol, 952mg sodium, 33g carbohydrate (6g sugars, 2g fiber), 27g protein.