Ingredients with Measurements:
- 500g rice noodles
- 500g fish cake, sliced
- 1kg prawns, peeled and deveined
- 1kg mussels, cleaned and debearded
- 2 cups bean sprouts
- 2 cups shredded cucumber
- 2 cups shredded lettuce
- 2 cups shredded cabbage
- 1 cup chopped scallions
- 1 cup chopped cilantro
- 1 cup chopped mint leaves
- 1 cup chopped basil leaves
- 1 cup tamarind juice
- 1 cup coconut milk
- 1 cup water
- 1/2 cup fish sauce
- 1/2 cup palm sugar
- 2 tbsp chili paste
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Ladle
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add rice noodles and cook for 2-3 minutes until tender. Drain and set aside.
2. In the same pot, heat vegetable oil over medium heat. Add chili paste and stir-fry for 1 minute.
3. Add tamarind juice, fish sauce, palm sugar, and coconut milk. Stir well and bring to a boil.
4. Add prawns and mussels. Cook for 2-3 minutes until the seafood is cooked through.
5. Add fish cake and cook for another 1-2 minutes.
6. Divide cooked rice noodles into serving bowls.
7. Pour the laksa soup over the noodles.
8. Top with bean sprouts, cucumber, lettuce, cabbage, scallions, cilantro, mint leaves, and basil leaves.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Protein: 25g
Carbohydrates: 45g
Fiber: 5g
Substitutions for ingredients:
- Shrimp can be substituted for prawns.
- Squid can be substituted for mussels.
- Chicken can be substituted for fish cake.
Variations:
- Laksa can be made with chicken or beef instead of seafood.
- Vegetables such as carrots, bell peppers, and snow peas can be added to the laksa soup.
Tips and tricks:
- Soak rice noodles in cold water for 30 minutes before cooking to prevent them from sticking together.
- Use fresh seafood for the best flavor.
- Adjust the amount of chili paste according to your preference for spiciness.
Storage instructions:
Refrigerate leftover laksa soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat laksa soup in a pot over medium heat until heated through.
Presentation ideas:
Serve laksa soup in individual bowls with a ladle.
Garnishes:
Top laksa soup with fresh herbs such as cilantro, mint leaves, and basil leaves.
Pairings:
Serve laksa soup with a side of steamed rice.
Suggested side dishes:
Serve laksa soup with a side of crispy fried wontons.
Troubleshooting advice:
- If the laksa soup is too spicy, add more coconut milk to balance out the heat.
- If the laksa soup is too sweet, add more fish sauce to balance out the sweetness.
Food safety advice:
- Make sure seafood is cooked through before serving.
- Store leftover laksa soup in the refrigerator and consume within 3 days.
Food history:
Laksa is a popular spicy noodle soup that originated in Southeast Asia.
Flavor profiles:
Laksa is a spicy, sour, and savory soup with a creamy coconut milk base.
Serving suggestions:
Serve laksa soup with a side of steamed rice and crispy fried wontons.
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Region: Indonesian