Ingredients with Measurements:
- 1 pound rice noodles
- 1 pound shrimp, peeled and deveined
- 1 pound chicken breast, sliced
- 1 can coconut milk
- 4 cups chicken broth
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon tamarind paste
- 1 tablespoon lemongrass, minced
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon lime juice
- 1 cup bean sprouts
- 1 cup cilantro, chopped
- 1 cup scallions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Blender or food processor
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes, then drain and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the curry powder, lemongrass, ginger, and garlic, and cook for 1-2 minutes until fragrant.
4. Add the chicken and shrimp, and cook until browned on all sides.
5. Add the chicken broth, coconut milk, fish sauce, brown sugar, and tamarind paste, and bring to a boil.
6. Reduce heat and simmer for 10-15 minutes.
7. In a blender or food processor, puree 1 cup of the soup mixture until smooth.
8. Add the puree back to the pot and stir to combine.
9. Add the lime juice and salt and pepper to taste.
10. Add the rice noodles and cook for 3-5 minutes until tender.
11. Serve hot, topped with bean sprouts, cilantro, and scallions.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Shrimp can be substituted with tofu or sliced beef.
- Chicken broth can be substituted with vegetable broth.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor.
- Use different types of noodles, such as egg noodles or udon noodles.
- Add a dollop of chili paste for extra heat.
Tips and tricks:
- Soaking the rice noodles in cold water before cooking will prevent them from sticking together.
- To make this dish spicier, add more curry powder or chili paste.
- Garnish with lime wedges for extra flavor.
Storage instructions:
Store any 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 individual bowls, topped with bean sprouts, cilantro, and scallions.
Garnishes:
- Lime wedges
- Chili paste
- Sliced jalapenos
- Fried shallots
Pairings:
- Serve with a side of steamed rice.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Vegetable stir-fry
- Spring rolls
Troubleshooting advice:
- If the laksa is too thick, add more chicken broth or coconut milk.
- If the laksa is too thin, puree more of the soup mixture to thicken it up.
Food safety advice:
- Make sure to cook the chicken and shrimp thoroughly before serving.
- Store any leftover laksa in the refrigerator and consume within 3 days.
Food history:
Laksa is a popular noodle soup dish in Southeast Asia, particularly in Malaysia and Singapore. It is believed to have originated from the Peranakan community, which is a mix of Chinese and Malay cultures.
Flavor profiles:
Laksa is a spicy and fragrant soup, with a creamy coconut milk base and a tangy tamarind flavor. It is often served with fresh herbs and vegetables for added texture and flavor.
Serving suggestions:
Laksa is best served hot, with a side of steamed rice and a cold drink.
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Region: Malaysian