Ingredients with Measurements:
- 500g rice noodles
- 500g chicken breast, boiled and shredded
- 2 boiled eggs, sliced
- 2 cups bean sprouts
- 2 cups spinach leaves
- 2 cups water spinach leaves
- 1 cup laksa leaves
- 1 cup basil leaves
- 1 cup mint leaves
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
- 4 cups chicken stock
- 1 cup coconut milk
Special equipment needed:
- Large pot
- Strainer
- Blender
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the lemongrass, kaffir lime leaves, and laksa leaves. Cook for 2 minutes.
4. Add the chicken stock, coconut milk, tamarind paste, palm sugar, and fish sauce. Bring to a boil.
5. Reduce the heat and let it simmer for 10 minutes.
6. Strain the laksa soup and discard the solids.
7. Return the soup to the pot and add the shredded chicken.
8. Bring the soup to a boil and add the rice noodles.
9. Cook for 3-5 minutes until the noodles are tender.
10. Add the bean sprouts, spinach leaves, water spinach leaves, basil leaves, and mint leaves. Cook for 1 minute.
11. Serve the laksa in bowls and top with sliced boiled eggs.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Protein: 25g
Carbohydrates: 60g
Fiber: 5g
Sugar: 8g
Sodium: 800mg
Substitutions for ingredients:
- Chicken breast can be substituted with tofu or shrimp.
- Rice noodles can be substituted with egg noodles or vermicelli.
- Bean sprouts can be substituted with snow peas or green beans.
- Spinach leaves can be substituted with kale or bok choy.
- Laksa leaves can be substituted with Thai basil or cilantro.
Variations:
- Add sliced red chili for extra heat.
- Use vegetable stock instead of chicken stock for a vegetarian option.
- Add sliced mushrooms for extra flavor.
Tips and tricks:
- Soaking the rice noodles in cold water will prevent them from sticking together.
- Bruising the lemongrass stalks will release their flavor.
- Use fresh herbs for the best flavor.
- Adjust the amount of tamarind paste, palm sugar, and fish sauce to your taste.
Storage instructions:
Leftover laksa can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the laksa in a pot over medium heat until heated through.
Presentation ideas:
Serve the laksa in bowls and garnish with sliced red chili and fresh herbs.
Garnishes:
Sliced red chili and fresh herbs.
Pairings:
Serve the laksa with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the laksa with steamed rice or garlic bread.
Troubleshooting advice:
- If the laksa soup is too thick, add more chicken stock or coconut milk.
- If the laksa soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure the chicken is cooked through before adding it to the laksa soup.
Food history:
Betawi Laksa is a traditional Indonesian dish that originated in Jakarta.
Flavor profiles:
Sour, sweet, salty, and spicy.
Serving suggestions:
Serve the laksa hot and enjoy it with a spoon and chopsticks.
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Region: Indonesian