Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 tablespoon red curry paste
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 cups chicken broth
- 1 can (14 ounces) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 package (8 ounces) rice noodles
- 1 cup bean sprouts
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/4 cup chopped peanuts
- Lime wedges, for serving
Special equipment needed:
- Large pot
- Mixing spoon
- Serving bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the red curry paste, garlic, and ginger to the pot and stir to combine. Cook for 1-2 minutes until fragrant.
3. Pour in the chicken broth, coconut milk, fish sauce, brown sugar, and lime juice. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
4. While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
5. To serve, divide the noodles among serving bowls. Ladle the soup over the noodles, then top with bean sprouts, cilantro, green onions, and peanuts. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken, then reduced to a simmer.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 35g
Protein: 26g
Sodium: 1,400mg
Substitutions for ingredients:
- Shrimp or tofu can be used instead of chicken.
- Any type of noodles can be used instead of rice noodles.
- Soy sauce can be used instead of fish sauce.
- Honey can be used instead of brown sugar.
Variations:
- Add sliced mushrooms or bell peppers to the soup.
- Use different types of curry paste for different levels of spiciness.
- Top with sliced jalapeños for extra heat.
Tips and tricks:
- To make the soup even creamier, use full-fat coconut milk instead of light.
- If you like your soup extra spicy, add more red curry paste or chili flakes.
- To make the soup vegetarian, use vegetable broth instead of chicken broth and omit the chicken.
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 the soup in a large bowl with the toppings arranged neatly on top.
Garnishes:
Chopped cilantro, green onions, and peanuts.
Pairings:
Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Laksa is a spicy noodle soup that originated in Southeast Asia, particularly in Malaysia and Singapore.
Flavor profiles:
Spicy, creamy, and savory.
Serving suggestions:
Serve hot with lime wedges on the side.
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Region: Malaysian