Ingredients with Measurements:
- 1 lb boneless chicken breast, sliced into thin strips
- 1 tbsp vegetable oil
- 1 tbsp red curry paste
- 1 tbsp ginger, minced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp lime juice
- 1 package (8 oz) rice noodles
- 1 cup bean sprouts
- 1 cup sliced shiitake mushrooms
- 1 red bell pepper, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Small saucepan
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the red curry paste, ginger, and garlic to the pot and cook for 1-2 minutes until fragrant.
3. Pour in the chicken broth, coconut milk, fish sauce, brown sugar, and lime juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. While the soup is simmering, cook the rice noodles according to package instructions. Drain and set aside.
5. Add the bean sprouts, shiitake mushrooms, and red bell pepper to the soup and cook for 5 minutes until vegetables are tender.
6. Season with salt and pepper to taste.
7. Divide the cooked rice noodles among serving bowls. Ladle the soup over the noodles.
8. Garnish with fresh cilantro and green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking chicken
- Simmer for soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 21g
- Carbohydrates: 39g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu
- Red curry paste can be substituted with green curry paste
- Shiitake mushrooms can be substituted with button mushrooms
Variations:
- Add sliced jalapenos for extra heat
- Use vegetable broth instead of chicken broth for a vegetarian option
- Add cooked egg noodles instead of rice noodles
Tips and tricks:
- Use a strainer to remove any impurities from the soup
- Adjust the amount of red curry paste to your desired level of spiciness
- Add more coconut milk for a creamier soup
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a small saucepan over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a lime wedge on the side.
Garnishes:
- Fresh cilantro and green onions
Pairings:
- Serve with a side of steamed rice
Suggested side dishes:
- Spring rolls
- Edamame
- Thai salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk to thin it out.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
Food history:
- Laksa is a spicy noodle soup that originated in Southeast Asia, specifically in Malaysia and Singapore.
Flavor profiles:
- Spicy, sweet, and savory
Serving suggestions:
- Serve hot as a main dish.
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Region: Malaysian