Ingredients with Measurements:
- 1 lb shrimp, peeled and deveined
- 1 lb squid, cleaned and sliced
- 1 lb mussels, cleaned and debearded
- 1 lb fish fillet, cut into bite-sized pieces
- 1 pack rice noodles
- 1 can coconut milk
- 4 cups chicken broth
- 2 tbsp laksa paste
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 lime, cut into wedges
- 1 bunch cilantro, chopped
- 1 bunch scallions, sliced
- 1 red chili, sliced
Special equipment needed:
- Large pot
- Ladle
- Strainer
- Serving bowls
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium-high heat.
2. Add laksa paste and stir for 1-2 minutes until fragrant.
3. Add chicken broth and coconut milk, and bring to a boil.
4. Add shrimp, squid, mussels, and fish fillet to the pot, and cook for 3-5 minutes until seafood is cooked through.
5. In a separate pot, cook rice noodles according to package instructions.
6. Strain noodles and divide them into serving bowls.
7. Ladle seafood and broth over the noodles.
8. Garnish with cilantro, scallions, red chili, and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Protein: 35g
Carbohydrates: 35g
Fiber: 2g
Sugar: 4g
Sodium: 1500mg
Substitutions for ingredients:
- Laksa paste can be substituted with red curry paste.
- Shrimp, squid, mussels, and fish fillet can be substituted with any seafood of your choice.
- Rice noodles can be substituted with any type of noodles.
Variations:
- Add vegetables such as bok choy, bean sprouts, or carrots for extra nutrition.
- Use chicken or beef broth instead of chicken broth for a different flavor profile.
- Add a spoonful of peanut butter for a creamy texture.
Tips and tricks:
- Make sure to clean the seafood thoroughly before cooking.
- Adjust the amount of laksa paste according to your spice preference.
- To make the laksa broth thicker, add more coconut milk.
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 garnishes on top.
Garnishes:
Cilantro, scallions, red chili, and lime wedges.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the laksa broth is too spicy, add more coconut milk to balance the flavor.
- If the seafood is overcooked, reduce the cooking time.
Food safety advice:
Make sure to cook the seafood to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Laksa is a popular spicy noodle soup that originated in Southeast Asia, particularly in Malaysia and Singapore.
Flavor profiles:
Spicy, savory, and creamy.
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian