Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 cups chicken broth
- 1 can (14 oz) coconut milk
- 1 package (8 oz) rice noodles
- 1 cup bean sprouts
- 1/2 cup sliced cucumber
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Small saucepan
- Strainer
- Serving bowls
Step-by-step instructions:
1. In a small saucepan, combine tamarind paste, palm sugar, fish sauce, soy sauce, and chicken broth. Bring to a boil and then reduce heat to low.
2. In a large pot, heat vegetable oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
3. Pour the tamarind mixture over the chicken and bring to a boil. Reduce heat to low and let simmer for 10 minutes.
4. Add coconut milk to the pot and stir to combine. Let simmer for an additional 5 minutes.
5. Meanwhile, cook rice noodles according to package instructions. Drain and rinse with cold water.
6. To serve, divide noodles among serving bowls. Ladle the laksa broth over the noodles. Top with bean sprouts, cucumber, cilantro, and green onions. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for cooking chicken, low heat for simmering broth
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 44g
Protein: 27g
Sodium: 1200mg
Sugar: 8g
Substitutions for ingredients:
- Shrimp or tofu can be substituted for chicken
- Brown sugar can be substituted for palm sugar
- Rice vermicelli can be substituted for rice noodles
- Mung bean sprouts can be substituted for regular bean sprouts
Variations:
- Add sliced hard-boiled egg to the laksa
- Use beef or pork instead of chicken
- Add sliced jalapenos for extra heat
Tips and tricks:
- Use a strainer to remove any impurities from the laksa broth
- Adjust the amount of tamarind paste and palm sugar to taste
- For a creamier laksa, use full-fat coconut milk
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 low heat until heated through.
Presentation ideas:
Serve in individual bowls with a lime wedge on the side.
Garnishes:
Cilantro, green onions, and sliced jalapenos
Pairings:
Thai iced tea or a cold beer
Suggested side dishes:
Spring rolls or fried wontons
Troubleshooting advice:
- If the laksa broth is too sour, add more palm sugar to balance out the flavors
- If the laksa broth is too salty, add more chicken broth or water to dilute it
Food safety advice:
Make sure chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Medan-style laksa is a popular dish in Indonesia, particularly in the city of Medan. It is known for its tangy and spicy broth and is often made with chicken or seafood.
Flavor profiles:
Tangy, spicy, sweet, savory
Serving suggestions:
Serve with lime wedges on the side for squeezing over the laksa.
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Region: Indonesian