Ingredients with Measurements:
- 200g dried rice noodles
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon tamarind paste
- 2 cups chicken or vegetable broth
- 1 can coconut milk
- 1 cup bean sprouts
- 1 cup sliced cucumber
- 1 cup sliced pineapple
- 1 cup shredded chicken or tofu
- 1/4 cup chopped cilantro
- Lime wedges, for serving
Special Equipment Needed:
- Large pot
- Strainer
- Blender or food processor
Step-by-Step Instructions:
1. Soak the rice noodles in hot water for 10-15 minutes until soft. Drain and set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
3. Add the turmeric, coriander, cumin, and chili powder to the pot and stir to combine. Cook for 1-2 minutes until fragrant.
4. Add the tamarind paste, chicken or vegetable broth, and coconut milk to the pot. Bring to a simmer and cook for 10-15 minutes.
5. Transfer the soup to a blender or food processor and blend until smooth.
6. Return the soup to the pot and add the bean sprouts, cucumber, pineapple, and shredded chicken or tofu. Cook for 5-10 minutes until heated through.
7. Divide the rice noodles among four bowls and ladle the soup over the top. Garnish with chopped cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 35g
Protein: 15g
Sodium: 600mg
Fiber: 4g
Substitutions for ingredients:
- Rice noodles can be substituted with any type of noodle.
- Vegetable oil can be substituted with any type of cooking oil.
- Chicken or vegetable broth can be substituted with water or stock.
- Tamarind paste can be substituted with lime juice or vinegar.
- Bean sprouts, cucumber, pineapple, and shredded chicken or tofu can be substituted with any type of vegetable or protein.
Variations:
- Add shrimp or fish to the soup for a seafood version.
- Use different types of noodles, such as egg noodles or udon noodles.
- Add more vegetables, such as bell peppers or carrots.
- Use different types of protein, such as beef or pork.
Tips and Tricks:
- Soak the rice noodles in hot water to soften them before adding to the soup.
- Blend the soup until smooth for a creamy texture.
- Adjust the spices to taste.
- Add more broth or coconut milk if the soup is too thick.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls with lime wedges and cilantro on top.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested Side Dishes:
Steamed rice, crusty bread, or a side salad.
Troubleshooting Advice:
- If the soup is too thick, add more broth or coconut milk.
- If the soup is too thin, simmer for a few more minutes to reduce.
Food Safety Advice:
- Make sure to cook the soup to a safe temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to a safe temperature of 165°F.
Food History:
Banjar Laksa Noodles is a traditional Indonesian dish that originated in the Banjarmasin region of South Kalimantan.
Flavor Profiles:
Banjar Laksa Noodles is a spicy and tangy soup with a creamy coconut milk base.
Serving Suggestions:
Serve Banjar Laksa Noodles as a main dish for lunch or dinner.
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Region: Malaysian