Ingredients with Measurements:
- 8 oz dried rice noodles
- 2 cups chicken stock
- 1 cup coconut milk
- 1/2 lb cooked shrimp, peeled and deveined
- 1/2 lb boneless, skinless chicken breast, sliced
- 2 hard-boiled eggs, sliced
- 1/2 cup bean sprouts
- 1/4 cup chopped cilantro
- 1/4 cup chopped scallions
- 2 tbsp vegetable oil
- 2 tbsp laksa paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
Special equipment needed:
- Large pot for boiling noodles
- Strainer for noodles
- Soup pot for laksa
- Ladle for serving
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes.
2. In a large pot, bring water to a boil and cook the rice noodles for 2-3 minutes until tender. Drain and rinse with cold water.
3. In a soup pot, heat the vegetable oil over medium heat. Add the laksa paste and stir-fry for 1 minute until fragrant.
4. Add the chicken stock, coconut milk, fish sauce, lime juice, and sugar. Bring to a boil and then reduce heat to a simmer.
5. Add the sliced chicken and cook for 5-7 minutes until cooked through.
6. Add the cooked shrimp and bean sprouts and cook for another 2-3 minutes.
7. Divide the cooked noodles into four bowls. Ladle the laksa soup over the noodles.
8. Top each bowl with sliced hard-boiled egg, chopped cilantro, and chopped scallions.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for laksa soup
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Protein: 30g
Carbohydrates: 40g
Fiber: 2g
Sugar: 4g
Sodium: 900mg
Substitutions for ingredients:
- Shrimp can be substituted with tofu or sliced beef.
- Chicken stock can be substituted with vegetable stock.
- Laksa paste can be substituted with red curry paste.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use different types of noodles such as udon or soba.
- Add a tablespoon of peanut butter for a creamy texture.
Tips and tricks:
- Soak the rice noodles in cold water to prevent them from sticking together.
- Use fresh ingredients for the best flavor.
- Adjust the amount of laksa paste to your desired level of spiciness.
Storage instructions:
Leftover laksa can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat laksa in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve laksa in a deep bowl with the noodles at the bottom and the soup on top. Top with sliced egg, cilantro, and scallions.
Garnishes:
Chopped peanuts, sliced red chili peppers, and lime wedges.
Pairings:
Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
- Spring rolls
- Fried wontons
- Vegetable stir-fry
Troubleshooting advice:
- If the laksa soup is too thick, add more chicken stock or coconut milk.
- If the laksa soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Cook chicken and shrimp to an internal temperature of 165°F.
- Store leftover laksa in the refrigerator within 2 hours of cooking.
Food history:
Medan-style laksa is a popular dish in the city of Medan, Indonesia. It is a spicy noodle soup that is made with coconut milk, chicken, shrimp, and a variety of spices.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve laksa hot with a side of steamed rice or garlic bread.
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Region: Indonesian