Ingredients with Measurements:
- 1 lb. boneless chicken breast, sliced
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. ginger, grated
- 2 tbsp. red curry paste
- 4 cups chicken broth
- 1 can (14 oz.) coconut milk
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 tbsp. lime juice
- 1 tbsp. soy sauce
- 1 tbsp. chili flakes
- 1 package (8 oz.) rice noodles
- 1 cup bean sprouts
- 1 cup snow peas
- 1/2 cup fresh cilantro, chopped
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the onion, garlic, and ginger. Cook for 3-4 minutes or until the onion is translucent.
3. Add the red curry paste and cook for another minute.
4. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, soy sauce, and chili flakes. Stir to combine.
5. Bring the mixture to a boil and then reduce the heat to low. Let it simmer for 10-15 minutes.
6. While the soup is simmering, cook the rice noodles according to the package instructions.
7. Add the sliced chicken to the soup and let it cook for 5-7 minutes or until the chicken is cooked through.
8. Add the bean sprouts and snow peas to the soup and let it cook for another 2-3 minutes.
9. Season the soup with salt and pepper to taste.
10. Divide the cooked rice noodles among serving bowls.
11. Ladle the soup over the noodles.
12. Garnish with fresh cilantro and green onions.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Shrimp or tofu can be substituted for chicken.
- Vegetable broth can be substituted for chicken broth.
- Brown sugar can be substituted for honey or maple syrup.
Variations:
- Add sliced mushrooms or bell peppers to the soup.
- Use different types of noodles such as egg noodles or udon noodles.
- Add a boiled egg or sliced avocado as a garnish.
Tips and tricks:
- To make the soup spicier, add more chili flakes or a sliced jalapeno pepper.
- To make the soup creamier, add more coconut milk.
- To make the soup thicker, add more red curry paste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with the noodles on the bottom and the soup on top. Garnish with fresh cilantro and green onions.
Garnishes:
Fresh cilantro and green onions
Pairings:
Serve with a side of steamed rice or garlic bread.
Suggested side dishes:
Steamed rice or garlic bread
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk or chicken broth to tone down the heat.
- If the soup is too salty, add more water or chicken broth to dilute the saltiness.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Laksa is a spicy noodle soup that originated in Southeast Asia. It is commonly found in Malaysia, Singapore, and Indonesia.
Flavor profiles:
Spicy, sweet, and savory
Serving suggestions:
Serve the soup hot with a side of steamed rice or garlic bread.
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Region: Indonesian