Ingredients with Measurements:
- 500g rice noodles
- 500ml coconut milk
- 500ml chicken stock
- 250g shrimp, peeled and deveined
- 250g chicken breast, sliced
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 1 tbsp vegetable oil
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 lime, cut into wedges
- 1 cucumber, sliced
- 1 bunch coriander leaves
- 1 bunch mint leaves
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes until softened. Drain and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, kaffir lime leaves, turmeric, coriander, cumin, and chili powder. Cook for 1-2 minutes until fragrant.
3. Add the chicken stock, coconut milk, tamarind paste, palm sugar, and fish sauce. Bring to a boil and then reduce the heat to low. Simmer for 10 minutes.
4. Add the chicken and shrimp to the pot and cook for 5-7 minutes until cooked through.
5. Add the rice noodles to the pot and stir to combine. Cook for 2-3 minutes until heated through.
6. Remove the lemongrass and kaffir lime leaves from the pot. Season with salt to taste.
7. Ladle the laksa into serving bowls. Top with cucumber, coriander leaves, and mint leaves. Serve with lime wedges on the side.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 25g
Carbohydrates: 60g
Protein: 25g
Sodium: 1200mg
Sugar: 8g
Substitutions for ingredients:
- Shrimp can be substituted with tofu or sliced beef.
- Chicken stock can be substituted with vegetable stock.
- Palm sugar can be substituted with brown sugar.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced mushrooms or bean sprouts to the laksa.
- Use different types of noodles such as egg noodles or udon noodles.
- Add a spoonful of sambal oelek for extra heat.
Tips and tricks:
- Soak the rice noodles in cold water for at least 30 minutes to prevent them from sticking together.
- Bruise the lemongrass stalks with the back of a knife to release their flavor.
- Adjust the amount of chili powder to your desired level of spiciness.
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 colorful bowls and garnish with fresh herbs.
Garnishes:
Cucumber, coriander leaves, and mint leaves.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Spring rolls
- Fried wontons
- Grilled chicken skewers
Troubleshooting advice:
- If the laksa is too thick, add more chicken stock or coconut milk to thin it out.
- If the laksa is too spicy, add more coconut milk to tone down the heat.
Food safety advice:
Make sure to cook the chicken and shrimp thoroughly to prevent any foodborne illnesses.
Food history:
Laksa is a popular spicy noodle soup that originated in Southeast Asia, particularly in Malaysia and Singapore.
Flavor profiles:
The laksa has a creamy and spicy flavor with hints of lemongrass and kaffir lime leaves.
Serving suggestions:
Serve the laksa hot with lime wedges on the side.
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Region: Indonesian