Ingredients with Measurements:
- 500g rice noodles
- 1kg prawns, peeled and deveined
- 2 litres chicken stock
- 1 cup coconut milk
- 2 stalks lemongrass, bruised
- 2 kaffir lime leaves
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
- 1 red onion, sliced
- 2 garlic cloves, minced
- 2 red chillies, sliced
- 1 lime, cut into wedges
- Coriander leaves, to garnish
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic and chillies and sauté until fragrant.
3. Add the chicken stock, lemongrass, kaffir lime leaves, tamarind paste, palm sugar and fish sauce. Bring to a boil and let simmer for 10 minutes.
4. Add the prawns and cook until they turn pink, about 3-5 minutes.
5. Add the coconut milk and stir well.
6. Drain the rice noodles and add them to the pot. Cook for 2-3 minutes until the noodles are tender.
7. Remove the lemongrass and kaffir lime leaves from the pot.
8. Serve the laksa hot, garnished with coriander leaves and lime wedges.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Chicken stock can be substituted with vegetable stock for a vegetarian option.
- Prawns can be substituted with chicken or tofu for a vegetarian option.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add sliced vegetables such as carrots, bean sprouts and bok choy for added nutrition.
- Use different types of seafood such as squid or mussels.
- Add a spoonful of sambal oelek for extra spice.
Tips and tricks:
- Soaking the rice noodles in cold water prevents them from becoming too sticky.
- Be careful not to overcook the prawns as they can become tough.
- Adjust the spice level to your liking by adding more or less chillies.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the laksa in individual bowls and garnish with coriander leaves and lime wedges.
Garnishes:
Coriander leaves and lime wedges.
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a fresh salad.
Troubleshooting advice:
If the laksa is too thick, add more chicken stock or water to thin it out.
Food safety advice:
Make sure to cook the prawns 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 spicy, sweet and sour flavor profile with a creamy coconut milk base.
Serving suggestions:
Serve the laksa hot with a side of steamed rice or crusty bread.
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Region: Indonesian