Ingredients with Measurements:
- 1 pound of boneless chicken thighs, sliced
- 1 pound of shrimp, peeled and deveined
- 1 package of rice noodles
- 1 can of coconut milk
- 4 cups of chicken broth
- 2 tablespoons of red curry paste
- 2 tablespoons of fish sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of vegetable oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup of bean sprouts
- 1 lime, cut into wedges
- 1 bunch of cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Hot pot or large pot
- Ladle
- Tongs
- Strainer
Step-by-step instructions:
1. In a hot pot or large pot, heat the vegetable oil over medium-high heat.
2. Add the sliced chicken thighs and cook until browned, about 5 minutes.
3. Add the sliced bell pepper and onion and cook for another 5 minutes.
4. Add the red curry paste and cook for 1 minute, stirring constantly.
5. Pour in the chicken broth, coconut milk, fish sauce, and brown sugar. Stir well.
6. Bring the mixture to a boil and then reduce the heat to low. Let it simmer for 10 minutes.
7. Add the shrimp and let it cook for 3-5 minutes until pink and cooked through.
8. In a separate pot, cook the rice noodles according to the package instructions.
9. Drain the noodles and add them to the hot pot.
10. Add the bean sprouts and stir well.
11. Season with salt and pepper to taste.
12. Serve hot with lime wedges and chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the chicken and vegetables. Low heat for simmering the laksa broth.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 45g
Protein: 30g
Sodium: 1300mg
Sugar: 10g
Substitutions for ingredients:
- Chicken can be substituted with tofu or beef.
- Shrimp can be substituted with scallops or mussels.
- Red curry paste can be substituted with green curry paste.
- Bean sprouts can be substituted with sliced mushrooms or bok choy.
Variations:
- Add sliced jalapenos for extra heat.
- Use different types of noodles such as udon or soba noodles.
- Add hard-boiled eggs for extra protein.
- Use different types of vegetables such as carrots or snow peas.
Tips and tricks:
- Make sure to slice the chicken and vegetables thinly for even cooking.
- Use fresh shrimp for the best flavor.
- Adjust the amount of red curry paste to your desired level of spiciness.
- Garnish with chopped peanuts or fried onions for extra crunch.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the laksa hot pot in a large bowl or individual bowls. Garnish with lime wedges and chopped cilantro.
Garnishes:
Lime wedges, chopped cilantro, chopped peanuts, fried onions.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed rice, crusty bread, Asian slaw.
Troubleshooting advice:
- If the laksa broth is too thick, add more chicken broth or coconut milk to thin it out.
- If the laksa broth is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
Make sure to cook the chicken and shrimp thoroughly to avoid foodborne illness.
Food history:
Laksa is a popular spicy noodle soup that originated in Southeast Asia, particularly in Malaysia and Singapore.
Flavor profiles:
Spicy, savory, sweet, and tangy.
Serving suggestions:
Serve the laksa hot pot as a main dish for lunch or dinner.
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Region: Malaysian