#1395: Snapdragon Singapore Laksa Curry Soup Bowl

Found this in a local grocery store the other day. It’s definitely made of the United States market, but made in Thailand, which seems kind of funny as it’s Singapore Laksa Curry. Any way you slice it, it’s a Singapore Laksa Curry that made for the United States market which is something that truly piqued my interest. What’s different here also is that it uses rice noodles instead of wheat, so it’s gluten free. I’ve only had a Laksa that used rice noodles once before. Let’s have a look at this one.

Here’s the back of the package (click image to enlarge). Contains milk and crustacean. To prepare in a microwave, remove lid and empty all sachets into bowl. Add cold water to fill line and microwave 2-3 minutes. Let stand for 1 minutes and stir well. Enjoy!

When you remove the cardboard outer box, you are greeted by a plastic bowl with a clear lid.

The rice noodle block.

A dual seasoning sachet: base on the left and oil on the right.

Has a nice laksa scent.

Canola oil infused with paprika.

A coconut powder sachet.

Fluffy stuff!

The solid ingredient sachet.

Cabbage and carrot abound.

Finished (click image to enlarge). Added vegetable fish ball, sweet onion, red and green bell pepper and seafood flavor tofu. The noodles were definitely not done after a 3 minute spin in the microwave and a minute of sitting. This surprised me as rice noodles tend to steep rather quickly. They were chewy and not really edible until a 2 minute extra ride in a pot on the stove. The broth had a nice rich laksa flavor, but it could have been a little thicker. The vegetable bits hydrated nicely. The rating based on microwave preparation as per box is 3.0 out of 5.0 as the noodles weren’t done (1100w oven to boot). However, if the noodles had been done, I would have given it a 4.25 out of 5.0 stars. UPC bar code 815055010009.

This looks like the place to go in singapore!

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