Ingredients with Measurements:
- 1 pack of laksa noodles (200g)
- 1 can of coconut milk (400ml)
- 1 tablespoon of curry powder
- 1 tablespoon of chili paste
- 1 tablespoon of shrimp paste
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 stalk of lemongrass, bruised
- 1 inch of galangal, sliced
- 3 kaffir lime leaves
- 1 chicken breast, sliced
- 10 prawns, peeled and deveined
- 1 hard-boiled egg, sliced
- 1/2 cup of bean sprouts
- 1/4 cup of chopped coriander
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Small pot
- Blender
Step-by-step instructions:
1. Boil the laksa noodles in a large pot of water for 5 minutes. Drain and set aside.
2. In a blender, blend the lemongrass, galangal, kaffir lime leaves, shrimp paste, and chili paste with a little bit of water until it becomes a smooth paste.
3. In the same large pot, heat up the curry paste until fragrant. Add in the chicken breast and cook until it turns white.
4. Pour in the coconut milk and add in the curry powder, fish sauce, and sugar. Stir well and let it simmer for 10 minutes.
5. Add in the prawns and let it cook for 3-5 minutes until they turn pink.
6. In a small pot, boil some water and blanch the bean sprouts for 1 minute. Drain and set aside.
7. To assemble, place the laksa noodles in a bowl and pour the curry soup over it. Top with the blanched bean sprouts, sliced hard-boiled egg, and chopped coriander. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Protein: 20g
Carbohydrates: 50g
Fiber: 5g
Sugar: 5g
Substitutions for ingredients:
- Laksa noodles can be substituted with rice noodles or egg noodles.
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Prawns can be substituted with squid or mussels.
Variations:
- Laksa curry mee can be made with different types of curry paste, such as green curry or red curry.
- Vegetables such as sliced bell peppers, sliced onions, or sliced carrots can be added to the curry soup for more texture and flavor.
Tips and tricks:
- To make the laksa noodles more flavorful, you can boil them in chicken or vegetable broth instead of water.
- If the curry soup is too thick, you can add more water or chicken broth to thin it out.
- To make the curry soup spicier, you can add more chili paste or sliced fresh chili peppers.
Storage instructions:
Leftover laksa curry mee can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, simply microwave the laksa curry mee for 1-2 minutes or heat it up on the stove over medium heat until it's heated through.
Presentation ideas:
Serve the laksa curry mee in a deep bowl with the toppings arranged neatly on top. Garnish with a lime wedge and a sprig of fresh coriander.
Garnishes:
Fresh coriander, sliced fresh chili peppers, sliced scallions, fried shallots, lime wedges.
Pairings:
Laksa curry mee pairs well with a cold beer or a glass of iced tea.
Suggested side dishes:
Steamed rice, roti canai, or a side salad.
Troubleshooting advice:
- If the laksa noodles are too soft, reduce the boiling time to 3-4 minutes.
- If the curry soup is too salty, add more coconut milk or water to dilute it.
Food safety advice:
Make sure to cook the chicken and prawns thoroughly to avoid any foodborne illnesses.
Food history:
Laksa curry mee is a popular noodle soup dish in Malaysia and Singapore, with different variations found in different regions.
Flavor profiles:
Laksa curry mee is a spicy and creamy noodle soup with a complex flavor profile from the curry paste, lemongrass, and kaffir lime leaves.
Serving suggestions:
Serve the laksa curry mee hot with a side of steamed rice or roti canai.
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Region: Malaysian