Ingredients with Measurements:
- 1 pound of chicken breast, cut into small pieces
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 2 tablespoons of curry powder
- 1 tablespoon of chili paste
- 1 can of coconut milk (13.5 oz)
- 4 cups of chicken broth
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1 pound of rice noodles
- 1 cup of bean sprouts
- 1 lime, cut into wedges
- 1/4 cup of cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Mixing spoon
- Serving bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, garlic, and ginger and cook until softened, about 3 minutes.
4. Add the curry powder and chili paste and cook for 1 minute.
5. Add the coconut milk, chicken broth, fish sauce, and sugar. Bring to a boil and then reduce heat to low and simmer for 10 minutes.
6. While the soup is simmering, cook the rice noodles according to package instructions.
7. Strain the noodles and divide them among serving bowls.
8. Ladle the soup over the noodles.
9. Top with bean sprouts, cilantro, and a lime wedge.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables.
Low heat for simmering soup.
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 22g
Carbohydrates: 63g
Protein: 27g
Sodium: 1800mg
Substitutions for ingredients:
- Shrimp or tofu can be substituted for chicken.
- Red curry paste can be substituted for curry powder and chili paste.
- Vegetable broth can be substituted for chicken broth.
Variations:
- Add sliced hard-boiled eggs to the soup.
- Add sliced red bell pepper for extra color and flavor.
- Use different types of noodles, such as udon or soba noodles.
Tips and tricks:
- To make the soup spicier, add more chili paste or red pepper flakes.
- To make the soup creamier, use full-fat coconut milk.
- To make the soup more filling, add more vegetables such as sliced carrots or bok choy.
Storage instructions:
Store leftover soup and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup and noodles separately in the microwave or on the stove until heated through.
Presentation ideas:
Serve the soup in a large bowl with the noodles on the bottom and the soup on top. Garnish with bean sprouts, cilantro, and a lime wedge.
Garnishes:
Bean sprouts, cilantro, lime wedges
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, green beans, or mixed vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Laksa is a popular spicy noodle soup in Southeast Asia, particularly in Malaysia, Singapore, and Indonesia. It is believed to have originated from the Peranakan culture, which is a mix of Chinese and Malay cultures.
Flavor profiles:
Spicy, savory, creamy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Malaysian