Ingredients with Measurements:
- 1 package of rice noodles (8 oz)
- 4 cups of vegetable broth
- 1 can of coconut milk (13.5 oz)
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1 tablespoon of chili paste
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup of bean sprouts
- 1 lime, cut into wedges
- 1/4 cup of cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Blender or food processor
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
4. Add the turmeric, coriander, cumin, and chili paste and stir for 1 minute.
5. Pour in the vegetable broth and coconut milk and bring to a boil.
6. Reduce the heat and let simmer for 10 minutes.
7. In a separate pot, boil water and cook the rice noodles for 2-3 minutes until tender.
8. Drain the noodles in a colander and rinse with cold water.
9. Add the zucchini, red bell pepper, and bean sprouts to the broth and let cook for 5-7 minutes until the vegetables are tender.
10. Season with salt and pepper to taste.
11. Divide the noodles into bowls and ladle the broth and vegetables over the noodles.
12. Garnish with cilantro and lime wedges.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 50g
Protein: 5g
Fiber: 3g
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Shrimp or tofu can be added for extra protein.
- Other vegetables such as mushrooms or bok choy can be added or substituted.
Variations:
- Use different types of noodles such as egg noodles or udon noodles.
- Add a hard-boiled egg or sliced chicken for additional protein.
- Use different types of chili paste for varying levels of spiciness.
Tips and tricks:
- Soaking the rice noodles in cold water before cooking will prevent them from sticking together.
- Adjust the amount of chili paste based on personal preference for spiciness.
- Use fresh herbs such as basil or mint for additional flavor.
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 medium heat until heated through.
Presentation ideas:
Serve in individual bowls with lime wedges and cilantro garnish.
Garnishes:
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 broth is too thick, add more vegetable broth or water to thin it out.
- If the broth is too thin, let it simmer for a longer period of time to reduce and thicken.
Food safety advice:
- Make sure to cook the vegetables thoroughly to avoid any potential foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Laksa is a popular spicy noodle soup that originated in Southeast Asia, particularly in Malaysia, Singapore, and Indonesia. Medan-style laksa is a variation that is popular in the city of Medan in Indonesia.
Flavor profiles:
Spicy, tangy, and savory
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian