Ingredients with Measurements:
- 1 pack of laksa noodles
- 1 can of coconut milk
- 2 cups of vegetable broth
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced tofu
- 1 cup of sliced carrots
- 1 cup of sliced bell peppers
- 1 cup of bean sprouts
- 1 tablespoon of vegetable oil
- 2 tablespoons of laksa paste
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 lime, cut into wedges
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Ladle
- Strainer
Step-by-Step Instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the laksa paste and stir for 1-2 minutes until fragrant.
3. Add the sliced mushrooms, tofu, carrots, and bell peppers. Stir for 2-3 minutes until the vegetables are slightly softened.
4. Add the vegetable broth, coconut milk, soy sauce, and brown sugar. Stir well and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 10-15 minutes.
6. In a separate pot, cook the laksa noodles according to the package instructions.
7. Once the noodles are cooked, strain them and set them aside.
8. Add the bean sprouts to the soup and let them cook for 1-2 minutes.
9. Season the soup with salt and pepper to taste.
10. To serve, divide the cooked noodles into bowls and ladle the soup over them.
11. Garnish with lime wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking the laksa paste and vegetables, low heat for simmering the soup.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 35g
Protein: 10g
Fiber: 5g
Substitutions for ingredients:
- Laksa paste can be substituted with red curry paste or green curry paste.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Tofu can be substituted with tempeh or seitan.
- Carrots and bell peppers can be substituted with other vegetables such as zucchini, eggplant, or broccoli.
Variations:
- Add cooked shrimp or chicken for a non-vegetarian version.
- Use rice noodles or vermicelli noodles instead of laksa noodles.
- Add a tablespoon of fish sauce for a more authentic flavor.
Tips and Tricks:
- To make the laksa paste more fragrant, toast the spices in a dry pan before blending them.
- If the soup is too spicy, add more coconut milk to balance the heat.
- For a creamier soup, blend half of the soup in a blender and then add it back to the pot.
Storage Instructions:
Leftover laksa soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the soup, simply heat it up in a pot over medium heat until it is hot.
Presentation Ideas:
Serve the laksa soup in a deep bowl with the noodles at the bottom and the soup ladled over them. Garnish with lime wedges and fresh herbs such as cilantro or basil.
Garnishes:
Lime wedges, cilantro, basil, sliced red chili, fried shallots.
Pairings:
Serve the laksa soup with a side of steamed rice or crusty bread.
Suggested Side Dishes:
- Fresh spring rolls
- Grilled vegetables
- Stir-fried bok choy
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or coconut milk.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to cook the laksa soup until it reaches a temperature of 165°F to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Laksa is a popular spicy noodle soup that originated in Southeast Asia, particularly in Malaysia, Singapore, and Indonesia. It is typically made with a spicy coconut milk broth and various toppings such as shrimp, chicken, or tofu.
Flavor Profiles:
The laksa soup is spicy, creamy, and savory with a hint of sweetness from the brown sugar. The lime wedges add a tangy and refreshing flavor.
Serving Suggestions:
Serve the laksa soup as a main dish for lunch or dinner. It is also a great dish to serve for a dinner party or potluck.
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Region: Indonesian