Ingredients with Measurements:
- 500g rice noodles
- 500g chicken breast, sliced
- 2 liters chicken stock
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp palm sugar
- 1 cup bean sprouts
- 1 cup cucumber, sliced
- 1 cup pineapple, diced
- 1 cup mint leaves
- 1 cup coriander leaves
- 1 cup fried shallots
- 2 red chilies, sliced
- 2 limes, cut into wedges
Special equipment needed:
- Large pot
- Ladle
- Strainer
Step-by-step instructions:
1. In a large pot, bring the chicken stock to a boil.
2. Add the lemongrass, kaffir lime leaves, tamarind paste, fish sauce, and palm sugar. Stir well.
3. Add the sliced chicken breast and let it simmer for 10 minutes or until cooked through.
4. Remove the chicken from the pot and set aside.
5. Strain the soup and discard the lemongrass and kaffir lime leaves.
6. Cook the rice noodles according to package instructions.
7. Divide the cooked noodles into serving bowls.
8. Top the noodles with the cooked chicken slices, bean sprouts, cucumber, pineapple, mint leaves, and coriander leaves.
9. Pour the hot soup over the ingredients in the bowl.
10. Garnish with fried shallots, sliced red chilies, and lime wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat: 5g
- Carbohydrates: 70g
- Protein: 35g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add shrimp or fish balls to the laksa for a seafood version.
- Use beef or pork instead of chicken for a different flavor.
Tips and tricks:
- To make the laksa spicier, add more sliced red chilies.
- Soak the rice noodles in cold water for 30 minutes before cooking to prevent them from sticking together.
- Use fresh herbs for the best flavor.
Storage instructions:
- Store leftover laksa 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 and let guests serve themselves.
- Garnish with extra herbs and lime wedges for a pop of color.
Garnishes:
- Fried shallots, sliced red chilies, and lime wedges.
Pairings:
- Serve with a cold beer or iced tea.
Suggested side dishes:
- Serve with steamed rice or garlic bread.
Troubleshooting advice:
- If the laksa is too sour, add more palm sugar.
- If the laksa is too salty, add more water to dilute the soup.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Laksa is a popular dish in Southeast Asia, with many variations across different countries.
Flavor profiles:
- The laksa has a sweet, sour, and savory flavor with a hint of spiciness.
Serving suggestions:
- Serve the laksa hot with a side of steamed rice or garlic bread.
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Region: Indonesian