Instant Pot Sourdough Singapore Laksa Broth with Crispy Roti Strands

Name: Instant Pot Sourdough Singapore Laksa Broth with Crispy Roti Strands
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 oz (170 g) sourdough bread, 1–2 days old, cut into ½-inch (1.25 cm) cubes; reserve 2 oz (55 g) cut into thin strips for crisping; 3 tbsp (45 ml) neutral vegetable oil, divided (2 tbsp for crisping bread, 1 tbsp for sautéing paste); 3 tbsp (45 g) laksa paste (red curry-based), store-bought or homemade; 3 cups (720 ml) fish stock or seafood broth; 1 can (13.5 oz) (400 ml) full-fat coconut milk; 1 tbsp (15 g) tamarind paste; 2 tsp (10 ml) fish sauce; 1 tbsp (12 g) palm sugar or light brown sugar; 6 oz (170 g) fresh egg noodles or ramen noodles, slightly loosened; ¼ cup (8 g) fresh cilantro, leaves and tender stems, roughly chopped; ¼ cup (6 g) fresh mint, leaves, torn; 2 whole pickled red chilies or fresh red chilies, thinly sliced (optional); 1 whole fresh lime, cut into wedges; 2 tbsp (20 g) crispy fried shallots (store-bought) (optional); 2 whole scallions (green onions), white and light green parts, thinly sliced (optional)

From the MyKitchenBank Kitchen

A modern fusion soup combining the tangy depth of sourdough bread with traditional Southeast Asian laksa flavors. Cubes of toasted sourdough bread are crisped until golden, then crumbled into a fragrant, coconut-enriched laksa broth simmered in the Instant Pot with fish stock, laksa paste, and fresh noodles. Topped with crispy sourdough strands (a roti-inspired twist), fresh herbs, and pickled chilies, this one-pot meal delivers complexity and comfort in under 45 minutes.

Prep: 15 min
Cook: 18 min
Wait: 8 min
Total: 41 min
Makes: 4 servings (about 2 cups broth per bowl with noodles and bread)

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Ingredients

4 servings

For the broth and crispy strands
6 oz (170 g) sourdough bread, 1–2 days old, cut into ½-inch (1.25 cm) cubes; reserve 2 oz (55 g) cut into thin strips for crisping
3 tbsp (45 ml) neutral vegetable oil, divided (2 tbsp for crisping bread, 1 tbsp for sautéing paste)
3 tbsp (45 g) laksa paste (red curry-based), store-bought or homemade
3 cups (720 ml) fish stock or seafood broth
1 can (13.5 oz) (400 ml) full-fat coconut milk
1 tbsp (15 g) tamarind paste
2 tsp (10 ml) fish sauce
1 tbsp (12 g) palm sugar or light brown sugar
6 oz (170 g) fresh egg noodles or ramen noodles, slightly loosened
For garnish
¼ cup (8 g) fresh cilantro, leaves and tender stems, roughly chopped
¼ cup (6 g) fresh mint, leaves, torn
2 whole pickled red chilies or fresh red chilies, thinly sliced (optional)
1 whole fresh lime, cut into wedges
2 tbsp (20 g) crispy fried shallots (store-bought) (optional)
2 whole scallions (green onions), white and light green parts, thinly sliced (optional)

Equipment (8)

Instant Pot (6-quart recommended)
Large baking sheet
Oven (or toaster oven)
Chef's knife
Cutting board
Wooden spoon
Instant Pot steam rack (if using)
Small bowls for garnish setup

Steps

Before you start

Read through the full recipe—the sourdough must be prepped and crisped before the broth begins
Have all laksa paste, coconut milk, and stock ready so the Instant Pot timing runs smoothly
Check that your sourdough is 1–2 days old (slightly stale works best for crispness)
Prepare fresh herbs and pickled chilies on the side for garnish

1
Crisp the sourdough cubesOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- Toss the ½-inch sourdough cubes with 1 tbsp (15 ml) vegetable oil and a pinch of salt on a large baking sheet.
- Spread in a single layer and bake for 8–10 minutes, stirring halfway through, until golden and crispy.
- Transfer to a plate; set aside.
- Leave the oven on.
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Ready when: Cubes are golden brown, crisp to the bite, and no longer soft inside
Tip: Don't skip crisping—stale sourdough toasts faster than fresh bread, so stir halfway to prevent burning on the edges.
2
Crisp the sourdough strandsOven 400°F / 205°C
- While the cubes bake, toss the thin sourdough strips with 1 tbsp (15 ml) vegetable oil and a tiny pinch of salt.
- Spread on the same baking sheet in the last 3–4 minutes of the cubes' bake time, arranging them in a single layer so they crisp evenly.
- When both are done, remove and set aside to cool slightly.
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Ready when: Strands are pale golden and brittle (they will crisp further as they cool)
Tip: Thinner strands cook faster—add them partway through the cubes' bake to time them correctly.
3
Sauté the laksa paste
- Turn the Instant Pot to sauté mode on medium heat.
- Add 1 tbsp (15 ml) vegetable oil and let it warm for 30 seconds.
- Add the laksa paste and cook, stirring constantly, for 2–3 minutes until fragrant and the paste darkens slightly and releases its aromatics.
- Scrape the bottom to prevent sticking.
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Ready when: Paste becomes darker, fragrant, and begins to separate from the oil slightly
Tip: Don't skip this step—toasting the paste blooms its spices and adds complexity to the broth.
4
Build the broth base
- Pour in the fish stock slowly, stirring to deglaze the bottom of the pot and incorporate any paste residue.
- Add the coconut milk, tamarind paste, fish sauce, and sugar.
- Stir well until the tamarind paste is fully dissolved and the sugar is incorporated.
- Turn off sauté mode.
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Ready when: All ingredients are combined and the liquid is smooth and uniform in color
Tip: Stir the tamarind paste thoroughly so it dissolves; lumps won't break down during pressure cooking.
5
Pressure cook the broth
- Close the Instant Pot lid and set the valve to sealing.
- Cook at high pressure for 3 minutes.
- While it cooks, toss the crispy sourdough strands with your fingers to break them into bite-sized pieces; set aside.
- Meanwhile, have the fresh noodles ready to go.
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Ready when: Instant Pot beeps and indicates pressure has been reached and cooking time is complete
Tip: Keep the oven on at 400°F—you'll pop the sourdough strands back in briefly after pressure release to re-crisp them if needed.
6
Quick release and add noodles
- Carefully quick-release the pressure using the valve (vent).
- When the float valve drops, open the lid.
- The broth should be fragrant and slightly reduced.
- Turn sauté mode back on and bring the broth to a gentle simmer.
- Add the fresh noodles, stirring gently to separate them, and cook for 3–4 minutes until just tender (taste for doneness).
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Ready when: Noodles are tender but not mushy; they should have a slight bite
Tip: Fresh noodles cook faster than dried—start checking at 2 minutes to avoid overcooking.
7
Taste and adjust
- Turn off the Instant Pot.
- Taste the broth: it should be aromatic, slightly spicy, tangy (from tamarind), and savory.
- Add a squeeze of lime juice, another pinch of sugar, or a dash of fish sauce to balance the flavors.
- Adjust to taste.
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Ready when: Broth tastes balanced: no single flavor overpowers; complexity is clear
Tip: Taste as you go—laksa broth should have layers of flavor, not a single dominating note.
8
Serve and garnish
- Divide the noodles and broth among four bowls.
- Top each with a generous handful of crispy sourdough cubes and a cluster of the broken sourdough strands.
- Garnish with cilantro, mint, fried shallots (if using), scallions (if using), and pickled chilies.
- Serve with lime wedges on the side so each diner can add a squeeze to taste.
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Ready when: Each bowl is aromatic, colorful, with a mix of textures (crispy bread, tender noodles, fragrant broth)
Tip: Serve immediately while the sourdough strands are still crispy; they will soften quickly in the hot broth, so some diners may prefer to scatter them on just before eating.

Good to know

Tips

Sourdough breadcrumbs or pieces left over from cutting can be dried in the oven at 300°F (150°C) for 15–20 minutes and stored in an airtight container to use later as a crispy topping for soups or salads.
For a spicier laksa, add a fresh red chili (deseeded if you prefer less heat) to the Instant Pot during pressure cooking, or pass extra sambal oelek at the table. For a milder version, reduce the laksa paste to 2 tbsp (30 g).
If your fish stock is particularly strong or salty, reduce it to 2.5 cups (600 ml) and replace the missing liquid with water. Taste before serving and adjust seasoning.
The beauty of this dish is its textural contrast: crispy sourdough against tender noodles and silky broth. Toast the sourdough just before serving to maintain crispness. If strands soften in the broth before you finish eating, return them to the 400°F (200°C) oven for 1–2 minutes to re-crisp.

Make ahead

You can prepare the sourdough cubes and strips up to 8 hours ahead, storing them in an airtight container at room temperature (they stay crispy). You can also make the broth base (steps 3–4) up to 24 hours ahead, refrigerate it, and resume from step 5 (pressure cook) with an additional 1–2 minutes at pressure to account for starting from cold. Do not make ahead beyond the broth stage, as noodles and garnishes are best fresh.

Storage & reheating

Leftover broth (without noodles or crispy bread) keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally, for about 5–7 minutes until steaming; do not boil vigorously, as this can break down the coconut milk. Leftover crispy sourdough pieces stay fresh in an airtight container at room temperature for up to 3 days. The complete soup does not freeze well because the noodles and crispy bread will not maintain their texture when thawed.

Substitutions

fish stock or seafood broth → vegetable broth or chicken broth. Fish stock adds traditional umami depth, but a neutral or chicken broth works if you prefer a milder base or have dietary restrictions. The laksa paste will still provide savory character. You may want to add a splash of soy sauce or miso paste to boost umami if using vegetable or chicken broth.
laksa paste (red curry-based) → 2 tbsp (30 g) red curry paste mixed with 1 tbsp (15 g) sambal oelek or sriracha and 1 tsp (5 g) turmeric. If you cannot find traditional laksa paste, this blend mimics its complexity, though the flavor will be slightly less aromatic. Adjust quantities to taste.
sourdough bread, 1–2 days old → brioche, challah, or thick-cut focaccia. Sourdough's tang is signature, but any sturdy bread that crisps well will work. Avoid soft sandwich breads, which turn mushy rather than crispy. The result will be less tangy but still delicious.
fresh egg noodles or ramen noodles → dried ramen noodles or rice noodles (use 4 oz / 115 g dried; cook according to package before adding to broth, then add during final minute). Dried noodles take longer to cook. Add them to boiling water separately and cook until just tender, then drain and divide among bowls before ladling hot broth over them to avoid overcooking in the Instant Pot.