Ingredients with Measurements:
- 1 lb. rice noodles
- 1 lb. chicken breast, sliced
- 1 lb. shrimp, peeled and deveined
- 1 can coconut milk
- 4 cups chicken broth
- 2 tbsp. vegetable oil
- 2 tbsp. curry powder
- 1 tbsp. chili paste
- 1 tbsp. fish sauce
- 1 tbsp. sugar
- 1 tbsp. tamarind paste
- 1 tbsp. lemongrass, minced
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 1 cup bean sprouts
- 1 cup sliced cucumber
- 1 cup sliced red onion
- 1 cup chopped cilantro
- 2 hard-boiled eggs, sliced
Special equipment needed:
- Large pot
- Small bowl
- Cutting board
- Knife
- Ladle
- Serving bowls
Step-by-step instructions:
1. Soak the rice noodles in hot water for 10 minutes. Drain and set aside.
2. In a small bowl, mix together the curry powder, chili paste, fish sauce, sugar, and tamarind paste. Set aside.
3. In a large pot, heat the vegetable oil over medium-high heat. Add the lemongrass, ginger, and garlic and sauté for 1-2 minutes until fragrant.
4. Add the chicken and shrimp to the pot and cook for 3-4 minutes until browned.
5. Pour in the curry mixture and stir to coat the chicken and shrimp.
6. Add the chicken broth and coconut milk to the pot and bring to a boil.
7. Reduce the heat and let the soup simmer for 10-15 minutes until the chicken is cooked through and the flavors have melded together.
8. Divide the rice noodles among serving bowls.
9. Ladle the soup over the noodles.
10. Top each bowl with bean sprouts, cucumber, red onion, cilantro, and sliced hard-boiled egg.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Total fat: 18g
Saturated fat: 10g
Cholesterol: 170mg
Sodium: 1200mg
Total carbohydrates: 44g
Dietary fiber: 3g
Sugar: 6g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or beef.
- Shrimp can be substituted with scallops or squid.
- Vegetable oil can be substituted with coconut oil or sesame oil.
- Bean sprouts can be substituted with snow peas or sliced bell peppers.
- Cilantro can be substituted with basil or mint.
Variations:
- Add sliced mushrooms or bok choy to the soup for extra vegetables.
- Use red curry paste instead of curry powder for a spicier soup.
- Add a splash of lime juice for extra tanginess.
- Use rice vermicelli instead of rice noodles.
Tips and tricks:
- To save time, use pre-cooked chicken or shrimp.
- Adjust the amount of chili paste to your desired level of spiciness.
- To make the soup creamier, add more coconut milk.
- If the soup is too thick, add more chicken broth or water.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with fresh cilantro and sliced red chili peppers.
Garnishes:
Fresh cilantro, sliced red chili peppers, and lime wedges.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Spring rolls, fried wontons, or dumplings.
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or sugar to balance out the heat.
- If the soup is too thin, let it simmer for longer to reduce and thicken the broth.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the chicken and shrimp to an internal temperature of 165°F to ensure they are fully cooked and safe to eat.
Food history:
Nyonya Curry Laksa is a popular dish in Malaysian and Singaporean cuisine. It is a fusion of Chinese and Malay flavors and is often served as a hearty and spicy soup.
Flavor profiles:
This dish has a complex and spicy flavor profile with notes of lemongrass, ginger, garlic, and curry powder. The coconut milk adds a creamy and slightly sweet flavor to the broth.
Serving suggestions:
Serve the soup hot and garnished with fresh cilantro and sliced red chili peppers. Pair with a side of steamed rice or crusty bread for a complete meal.
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Region: Malaysian