Ingredients with Measurements:
- 500g boneless chicken breast, sliced
- 1 can (400ml) coconut milk
- 2 cups chicken stock
- 2 tbsp laksa paste
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 cup bean sprouts
- 1 cup sliced mushrooms
- 1 cup sliced red bell pepper
- 1 cup sliced green beans
- 1 package (250g) rice noodles
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Special equipment needed:
- Large pot
- Strainer
- Small mixing bowl
- Serving bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the laksa paste and stir for 1-2 minutes until fragrant.
3. Add the sliced chicken breast and cook until browned on all sides.
4. Pour in the chicken stock and coconut milk, and bring to a boil.
5. Reduce heat to low and let simmer for 10-15 minutes.
6. Add the sliced mushrooms, red bell pepper, and green beans to the pot and let cook for an additional 5-7 minutes.
7. In a separate pot, cook the rice noodles according to package instructions.
8. Drain the noodles and add them to the laksa pot.
9. Add the fish sauce, brown sugar, and lime juice to a small mixing bowl and stir until combined.
10. Pour the mixture into the laksa pot and stir until well combined.
11. Add salt and pepper to taste.
12. Divide the laksa into serving bowls and top with bean sprouts, fresh cilantro, and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Laksa paste can be substituted with red curry paste or green curry paste.
- Rice noodles can be substituted with egg noodles or udon noodles.
Variations:
- Add shrimp or scallops for a seafood laksa.
- Use different vegetables such as bok choy or carrots.
- Add a dollop of peanut butter for a creamy twist.
Tips and tricks:
- Make sure to brown the chicken before adding the liquids for extra flavor.
- Adjust the spice level by adding more or less laksa paste.
- Soak the rice noodles in hot water for a few minutes before boiling for easier cooking.
Storage instructions:
Store leftover laksa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat laksa in a pot over medium heat until heated through.
Presentation ideas:
Serve laksa in a colorful bowl with fresh cilantro and lime wedges on top.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed rice, garlic bread, or a side salad.
Troubleshooting advice:
- If the laksa is too thick, add more chicken stock or coconut milk.
- If the laksa is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Laksa is a spicy noodle soup that originated in Southeast Asia, specifically Malaysia and Singapore.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with fresh cilantro and lime wedges on top.
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Region: Indonesian