Ingredients with Measurements:
- 1 pound of boneless chicken breast, sliced
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric powder
- 4 cups of chicken broth
- 1 can of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 cup of bean sprouts
- 1 cup of sliced cucumber
- 1 cup of sliced pineapple
- 1 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
2. Add the curry powder and turmeric powder, and stir for 1 minute.
3. Add the sliced chicken breast and cook for 5-7 minutes until browned.
4. Pour in the chicken broth, coconut milk, fish sauce, tamarind paste, and brown sugar. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes.
5. In a blender, puree the soup until smooth.
6. Serve the soup in bowls, and top with bean sprouts, sliced cucumber, sliced pineapple, and chopped cilantro. Squeeze a lime wedge over each bowl before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 15g
Carbohydrates per serving: 20g
Protein per serving: 25g
Substitutions for ingredients:
- Shrimp or tofu can be used instead of chicken breast.
- Brown sugar can be substituted with honey or maple syrup.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add sliced hard-boiled eggs as a topping.
- Use different vegetables such as sliced bell peppers or shredded carrots.
- Add sliced red chili peppers for extra heat.
Tips and tricks:
- To make the soup spicier, add more curry powder or red chili flakes.
- For a creamier soup, use full-fat coconut milk.
- Use fresh pineapple for a sweeter taste.
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 colorful bowls and garnish with lime wedges and cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced red chili peppers
Pairings:
- Serve with steamed rice or noodles.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Spring rolls
- Fried rice
- Stir-fried vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the chicken thoroughly before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Banjar Laksa Soup is a traditional dish from the Banjar tribe in South Kalimantan, Indonesia. It is a spicy and sour soup that is typically made with fish, but this recipe uses chicken instead.
Flavor profiles:
- Spicy
- Sour
- Creamy
- Sweet
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Malaysian