Ingredients with Measurements:
- 1 lb boneless chicken breast, sliced
- 3 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tbsp chili paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp tamarind paste
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 stalk lemongrass, bruised
- 1 lime, juiced
- 1 package (8 oz) rice noodles
- 1 cup bean sprouts
- 1/2 cup cilantro leaves
- 1/4 cup chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the garlic, ginger, and lemongrass and sauté for 2-3 minutes until fragrant.
2. Add the curry powder and chili paste and stir for another minute.
3. Add the chicken broth, coconut milk, fish sauce, brown sugar, and tamarind paste. Bring to a boil and then reduce the heat to low and simmer for 10-15 minutes.
4. Remove the lemongrass stalk and transfer the soup to a blender or food processor. Blend until smooth.
5. Return the soup to the pot and add the sliced chicken. Simmer for 10-15 minutes until the chicken is cooked through.
6. Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
7. To serve, divide the cooked noodles among 4 bowls. Ladle the chicken laksa over the noodles.
8. Top each bowl with bean sprouts, cilantro leaves, and chopped scallions. Squeeze fresh lime juice over each bowl.
9. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu
- Curry powder can be substituted with turmeric and cumin
- Chili paste can be substituted with red pepper flakes
- Tamarind paste can be substituted with lime juice
Variations:
- Add vegetables such as sliced bell peppers, mushrooms, or baby bok choy
- Use different types of noodles such as udon or soba
- Add a boiled egg or sliced avocado as a topping
Tips and tricks:
- Bruise the lemongrass stalk by hitting it with the back of a knife to release its flavor
- Use a blender or food processor to make the soup smooth and creamy
- Adjust the amount of chili paste according to your desired level of spiciness
Storage instructions:
Store the leftover laksa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the laksa in a pot over low heat until heated through.
Presentation ideas:
Serve the laksa in a deep bowl with the toppings arranged on top for a colorful presentation.
Garnishes:
Bean sprouts, cilantro leaves, chopped scallions, lime wedges
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice, garlic bread, or a side salad
Troubleshooting advice:
- If the laksa is too thick, add more chicken broth or coconut milk to thin it out.
- If the laksa is too spicy, add more coconut milk or brown sugar to balance the flavors.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Laksa is a popular spicy noodle soup that originated in Southeast Asia, particularly in Malaysia and Singapore. It is a fusion of Chinese and Malay cuisine and is typically made with coconut milk, curry spices, and either chicken, shrimp, or tofu.
Flavor profiles:
Spicy, creamy, tangy, and savory
Serving suggestions:
Serve the laksa hot with a side of steamed rice or garlic bread.
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Region: Malaysian