Curly Kale Laksa
Singapore’s most beloved street noodle, reimagined with Aeroveg Italian Curly Kale — earthy, creamy, and built for the farm-to-fork generation.
Laksa is Singapore’s soul in a bowl - a spiced coconut broth layered with umami, heat, and citrus. We’ve added Aeroveg Italian Curly Kale for a mild bitterness that cuts through the richness and brings a gorgeous deep green colour to every bowl.
Method
- Prep the kale Tear the Italian Curly Kale leaves from their stems and roughly chop into bite-sized pieces. Soak the rice vermicelli in room-temperature water for 10 minutes until pliable, then drain and set aside.
- Build the broth Heat oil in a deep saucepan over medium heat. Add the laksa paste and fry for 2–3 minutes until fragrant, stirring constantly. Add the bruised lemongrass and kaffir lime leaves and cook for another minute.
- Add liquids Pour in the coconut milk and stock. Stir well to combine with the paste. Bring to a gentle simmer - do not boil hard or the coconut milk will split. Season with fish sauce and coconut sugar. Taste and adjust.
- Add tofu puffs Drop in the tofu puffs and simmer for 5 minutes so they absorb the broth. Remove the lemongrass stalk.
- Wilt the kale Add the Curly Kale to the simmering broth and cook for 2–3 minutes until just tender but still vibrant green. Do not overcook - the kale should hold its colour and a slight bite.
- Cook the noodles In a separate pot, cook the drained vermicelli in boiling water for 2 minutes. Drain well and divide between two deep bowls.
- Assemble and serve Ladle the hot laksa broth over the noodles. Top with tofu puffs, wilted kale, a halved soft-boiled egg, fresh coriander, bean sprouts, and a generous squeeze of lime. Serve immediately.
Add the Curly Kale in the last 2–3 minutes only. Italian Curly Kale wilts beautifully in the coconut broth without losing its vibrant colour - the key is heat, not time.