Ingredients with Measurements:
- 1 lb. rice noodles
- 1 lb. chicken breasts, sliced
- 2 tbsp. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. red curry paste
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 4 cups chicken broth
- 1 can coconut milk
- 1 cup bean sprouts
- 1 cup sliced mushrooms
- 1 lime, cut into wedges
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Soak the rice noodles in hot water for 10 minutes or until soft. Drain and set aside.
2. In a large pot over medium-high heat, add the vegetable oil and sauté the onion and garlic until fragrant.
3. Add the red curry paste and stir until combined.
4. Add the sliced chicken and cook until browned.
5. Pour in the chicken broth and coconut milk. Stir to combine.
6. Add the fish sauce and brown sugar. Stir until dissolved.
7. Bring the soup to a boil and then reduce the heat to low. Simmer for 10 minutes.
8. Add the bean sprouts and sliced mushrooms. Cook for another 5 minutes.
9. Season with salt and pepper to taste.
10. Divide the rice noodles into soup bowls and ladle the soup over the noodles.
11. Garnish with chopped cilantro and a lime wedge.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 50g
Protein: 30g
Sodium: 1200mg
Substitutions for ingredients:
- Shrimp or tofu can be substituted for chicken.
- Vegetable broth can be substituted for chicken broth.
- Brown sugar can be substituted for palm sugar.
Variations:
- Add sliced bell peppers for extra crunch.
- Use green curry paste instead of red for a different flavor profile.
- Add a tablespoon of peanut butter for a nutty taste.
Tips and tricks:
- Soak the rice noodles in hot water to prevent them from becoming mushy.
- Use a spoon to skim off any excess fat from the soup.
- Adjust the amount of red curry paste to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls with a lime wedge on the side.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with a side of steamed rice or a crusty bread.
Suggested side dishes:
- Thai cucumber salad
- Grilled vegetables
- Spring rolls
Troubleshooting advice:
- If the soup is too spicy, add more coconut milk to tone down the heat.
- If the soup is too thin, add more chicken broth.
Food safety advice:
- Make sure to cook the chicken thoroughly to prevent any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Laksa is a spicy noodle soup that originated in Southeast Asia, specifically Malaysia and Singapore. It is a fusion of Chinese and Malay cuisine.
Flavor profiles:
Spicy, sweet, and savory.
Serving suggestions:
Serve hot as a main dish.
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Region: Thai