Ingredients with Measurements:
- 1 package of rice noodles
- 1 block of firm tofu, cut into small cubes
- 1 can of coconut milk
- 4 cups of vegetable broth
- 2 tablespoons of vegetable oil
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 tablespoon of fish sauce
- 1 tablespoon of chili paste
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- 1 lime, cut into wedges
- 1 handful of bean sprouts
- 1 handful of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Small saucepan
- Wooden spoon
Step-by-step instructions:
1. Soak the rice noodles in a bowl of hot water for 10 minutes until they are soft. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the tofu cubes and fry until golden brown on all sides. Remove from the pot and set aside.
3. In the same pot, add the garlic, ginger, and chili paste. Fry for 1-2 minutes until fragrant.
4. Add the vegetable broth, coconut milk, tamarind paste, brown sugar, and fish sauce. Stir well and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 10-15 minutes until the flavors have melded together.
6. Add the rice noodles and tofu cubes to the pot. Stir well and let the noodles cook for 2-3 minutes until they are heated through.
7. Season with salt and pepper to taste.
8. To serve, ladle the laksa into bowls and top with bean sprouts, cilantro, and a squeeze of lime juice.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 35g
Protein per serving: 10g
Substitutions for ingredients:
- Chicken or shrimp can be used instead of tofu
- Lime juice can be substituted with lemon juice
- Vegetable broth can be substituted with chicken or beef broth
Variations:
- Add sliced mushrooms or bok choy to the soup for extra flavor and nutrition
- Use different types of noodles such as egg noodles or udon noodles
- Add hard-boiled eggs or sliced chicken breast for extra protein
Tips and tricks:
- Soak the rice noodles in hot water before adding them to the soup to prevent them from clumping together
- Adjust the amount of chili paste to your desired level of spiciness
- Use fresh tamarind instead of tamarind paste for a more authentic flavor
Storage instructions:
Leftover laksa can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the laksa in a pot over medium heat until heated through.
Presentation ideas:
Serve the laksa in individual bowls and garnish with bean sprouts, cilantro, and lime wedges.
Garnishes:
Bean sprouts, cilantro, and lime wedges
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed rice or crusty bread
Troubleshooting advice:
- If the laksa is too thick, add more vegetable broth to thin it out
- If the laksa is too spicy, add more coconut milk to tone down the heat
Food safety advice:
Make sure to cook the laksa until it reaches an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Laksa is a popular noodle soup dish that originated in Southeast Asia. It is believed to have been brought to the region by Chinese immigrants and has since evolved into many different variations.
Flavor profiles:
The laksa has a spicy, tangy, and savory flavor profile with a hint of sweetness from the coconut milk and brown sugar.
Serving suggestions:
Serve the laksa hot and enjoy it as a main course for lunch or dinner.
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Region: Indonesian