Ingredients with Measurements:
- 4 eggs
- 200 grams of rice noodles
- 1 can of coconut milk (400 ml)
- 2 cups of chicken broth
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 tablespoons of laksa paste
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1 lime, cut into wedges
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Strainer
Step-by-step instructions:
1. In a large pot, bring water to a boil and cook the rice noodles according to the package instructions. Drain and set aside.
2. In a mixing bowl, whisk together the eggs and set aside.
3. In the same pot, heat the vegetable oil over medium heat. Add the minced garlic and stir until fragrant.
4. Add the laksa paste, tamarind paste, palm sugar, salt, turmeric, coriander, cumin, and chili powder. Stir until well combined.
5. Pour in the chicken broth and coconut milk. Bring to a simmer.
6. Slowly pour in the whisked eggs while stirring the soup. Cook for 2-3 minutes until the eggs are cooked through.
7. Divide the cooked rice noodles into four bowls.
8. Ladle the soup over the noodles.
9. Garnish with chopped cilantro and a lime wedge.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 44g
Protein: 15g
Substitutions for ingredients:
- Laksa paste can be substituted with red curry paste.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add cooked shrimp or chicken to the soup.
- Use tofu instead of eggs.
- Add vegetables such as bean sprouts, bok choy, or sliced bell peppers.
Tips and tricks:
- Use a strainer to remove any lumps from the laksa paste before adding it to the soup.
- Adjust the amount of chili powder to your desired level of spiciness.
- To make the soup creamier, use full-fat coconut milk.
Storage instructions:
Store any 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 a large bowl with a lime wedge and chopped cilantro on top.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or coconut milk to thin it out. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the eggs and chicken broth to an internal temperature of 165°F to avoid any foodborne illnesses.
Food history:
Laksa is a spicy noodle soup that originated in Southeast Asia, particularly in Malaysia and Singapore.
Flavor profiles:
Spicy, tangy, and slightly sweet.
Serving suggestions:
Serve hot and enjoy as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian