Ingredients with Measurements:
- 8 oz. dried rice noodles
- 1 lb. chicken breast, sliced
- 1 lb. shrimp, peeled and deveined
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp. laksa paste
- 4 cups chicken broth
- 1 can (14 oz.) coconut milk
- 2 tbsp. fish sauce
- 1 tbsp. sugar
- 1 lime, cut into wedges
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1/2 cup chopped scallions
- 1/2 cup fried shallots
- 1/4 cup chopped peanuts
Special equipment needed:
- Large pot
- Strainer
- Wok or large skillet
- Soup bowls
Step-by-step instructions:
1. Soak the rice noodles in hot water for 10-15 minutes or until softened. Drain and set aside.
2. In a large pot, bring water to a boil and cook the chicken breast for 10-15 minutes or until cooked through. Remove from the pot and let cool. Shred the chicken and set aside.
3. In the same pot, cook the shrimp for 2-3 minutes or until pink. Remove from the pot and set aside.
4. In a wok or large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and cook for 2-3 minutes or until softened.
5. Add the laksa paste and cook for 1-2 minutes or until fragrant.
6. Add the chicken broth, coconut milk, fish sauce, and sugar. Bring to a boil and then reduce heat to low. Simmer for 10-15 minutes.
7. Add the shredded chicken and cooked shrimp to the pot and cook for 2-3 minutes or until heated through.
8. Divide the rice noodles among the soup bowls. Ladle the laksa broth over the noodles.
9. Top each bowl with bean sprouts, cilantro, scallions, fried shallots, and chopped peanuts.
10. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking the onion and garlic. Low heat for simmering the laksa broth.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or beef.
- Shrimp can be substituted with scallops or squid.
- Laksa paste can be substituted with curry paste or chili paste.
Variations:
- Add vegetables such as bok choy, mushrooms, or bell peppers.
- Use different types of noodles such as egg noodles or udon noodles.
- Make it vegetarian by using vegetable broth and omitting the meat and seafood.
Tips and tricks:
- Soak the rice noodles in hot water before cooking to prevent them from sticking together.
- Use fresh ingredients for the best flavor.
- Adjust the amount of laksa paste and fish sauce to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in colorful soup bowls and garnish with lime wedges and chopped herbs.
Garnishes:
Bean sprouts, cilantro, scallions, fried shallots, chopped peanuts, lime wedges.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables, spring rolls, or dumplings.
Troubleshooting advice:
- If the laksa broth is too spicy, add more coconut milk or sugar to balance the flavors.
- If the noodles are too soft, reduce the soaking time.
Food safety advice:
Make sure to cook the chicken and shrimp thoroughly to prevent foodborne illness.
Food history:
Laksa is a spicy noodle soup that originated in Southeast Asia, particularly in Malaysia, Singapore, and Indonesia.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian