Ingredients with Measurements:
- 500g rice noodles
- 500g prawns, peeled and deveined
- 1 chicken breast, sliced
- 1 can of coconut milk
- 1 tablespoon of tamarind paste
- 2 tablespoons of fish sauce
- 2 tablespoons of palm sugar
- 2 tablespoons of vegetable oil
- 1 tablespoon of shrimp paste
- 1 tablespoon of chili paste
- 1 tablespoon of garlic paste
- 1 tablespoon of ginger paste
- 1 tablespoon of lemongrass paste
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 lime, cut into wedges
- 1 bunch of cilantro, chopped
- 1 bunch of scallions, chopped
- 1 red chili, sliced
Special equipment needed:
- Large pot
- Wok or large skillet
- Blender or food processor
Step-by-step instructions:
1. Soak the rice noodles in hot water for 10 minutes, then drain and set aside.
2. In a blender or food processor, blend together the shrimp paste, chili paste, garlic paste, ginger paste, lemongrass paste, turmeric powder, coriander powder, cumin powder, salt, and black pepper until it forms a paste.
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the paste and stir-fry for 2-3 minutes until fragrant.
4. Add the chicken and stir-fry for 2-3 minutes until browned.
5. Add the prawns and stir-fry for 1-2 minutes until pink.
6. Add the coconut milk, tamarind paste, fish sauce, and palm sugar. Stir to combine and bring to a boil.
7. Reduce the heat to low and simmer for 10-15 minutes until the sauce has thickened.
8. In a large pot, bring water to a boil and cook the rice noodles for 2-3 minutes until tender. Drain and rinse with cold water.
9. Divide the noodles into bowls and ladle the laksa over the top.
10. Garnish with cilantro, scallions, red chili, and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Carbohydrates: 60g
Protein: 20g
Sodium: 1500mg
Substitutions for ingredients:
- Shrimp paste can be substituted with miso paste or soy sauce.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Rice noodles can be substituted with any other type of noodle.
Variations:
- Add vegetables such as bean sprouts, bok choy, or carrots.
- Use tofu instead of chicken and prawns for a vegetarian option.
- Add a boiled egg on top for extra protein.
Tips and tricks:
- To make the laksa spicier, add more chili paste or red chili.
- To make the laksa less spicy, reduce the amount of chili paste or omit the red chili.
- To save time, use pre-made pastes instead of making them from scratch.
Storage instructions:
Leftover laksa can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the laksa in a pot over medium heat until heated through.
Presentation ideas:
Serve the laksa in a large bowl with the garnishes arranged on top.
Garnishes:
Cilantro, scallions, red chili, and lime wedges.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice or garlic bread.
Troubleshooting advice:
- If the laksa is too thick, add more coconut milk or water.
- If the laksa is too thin, simmer for a few more minutes to thicken the sauce.
Food safety advice:
Make sure to cook the chicken and prawns thoroughly to avoid any foodborne illnesses.
Food history:
Laksa is a popular spicy noodle soup that originated in Southeast Asia, particularly in Malaysia and Singapore.
Flavor profiles:
Spicy, tangy, sweet, and savory.
Serving suggestions:
Serve the laksa hot with a side of steamed rice or garlic bread.
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Region: Indonesian