Curry Laksa
A rich and fragrant Malaysian coconut curry noodle soup, featuring a spicy broth, tender chicken, and various toppings. This recipe offers a balanced blend of aromatic spices and creamy coconut milk, perfect for a comforting meal.
En original oppskrift av Forkin
- Total tid
- 1 t 5 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 1 412 kcal
Allergeninformasjon: kan inneholde krepsdyr, egg, fisk, gluten, nøtter, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 500 gchicken thigh, boneless, skinless, cut into bite-sized pieces
- 200 gshrimp, peeled, deveined(valgfritt)
- 3 ssvegetable oil
- 800 mlcoconut milk, full-fat
- 500 mlchicken broth
- 2 ssfish sauce
- 1 tssugar
- 200 grice vermicelli noodle
- 200 gegg noodle
toppings
- 200 gfirm tofu, fried, sliced(valgfritt)
- 100 gbean sprout
- 2 stk.hard-boiled egg, halved
laksa paste
- 1 stk.yellow onion, roughly chopped
- 4 feddgarlic
- 30 gginger, peeled, roughly chopped
- 40 glemongrass, outer layers removed, roughly chopped
- 6 stk.dried red chili, soaked in hot water, deseeded if less spice desired
- 20 ggalangal, peeled, roughly chopped
- 1 tsturmeric powder
- 1 sscoriander powder
- 0,5 tscumin powder
- 4 stk.candlenut
- 1 tsshrimp paste, toasted
garnish
- 0,25 koppfresh cilantro, chopped
- 1 stk.lime, cut into wedges
- 2 sschili sambal(valgfritt)
Utstyr
food processor · large pot · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Blend all the laksa paste ingredients (onion, garlic, ginger, lemongrass, dried red chilies, galangal, turmeric powder, coriander powder, cumin powder, candlenuts, and shrimp paste) in a food processor with a splash of water until a smooth paste forms.
Omtrent 10 min
Kokkens tips: Add water sparingly to achieve a thick paste consistency.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Omtrent 1 min
- 3
Add the prepared laksa paste and sauté for 10-15 minutes, stirring frequently, until fragrant and the oil separates from the paste.
Omtrent 15 min
Kokkens tips: Properly frying the paste is crucial for developing deep flavors.
- 4
Stir in the chicken pieces and cook until lightly browned on all sides.
Omtrent 5 min
- 5
Pour in the coconut milk and chicken broth, bring the mixture to a gentle simmer, then reduce heat and let it cook for 10 minutes.
Omtrent 10 min
Kokkens tips: Do not boil the coconut milk vigorously, as it can curdle.
- 6
Add the shrimp and fried tofu (if using) and continue to simmer for another 3-5 minutes, or until the shrimp are cooked through.
Omtrent 5 min
- 7
Season the broth with fish sauce and sugar, adjusting to taste.
Omtrent 1 min
Kokkens tips: Taste and balance the flavors of salty, sweet, and spicy.
- 8
While the broth simmers, cook the rice vermicelli noodles and egg noodles according to package instructions.
Omtrent 5 min
Kokkens tips: Cook noodles al dente as they will continue to soften in the hot broth.
- 9
Drain the cooked noodles and divide them among serving bowls.
Omtrent 1 min
- 10
Ladle the hot laksa broth with chicken, shrimp, and tofu over the noodles.
Omtrent 1 min
- 11
Garnish each bowl with fresh bean sprouts, halved hard-boiled eggs, chopped fresh cilantro, and a lime wedge.
Omtrent 1 min
Kokkens tips: Serve with chili sambal on the side for extra heat.
Per porsjon
Næringsinnhold
- Kalorier
- 1 411,5kcal
- Protein
- 69,8g
- Karbohydrater
- 106g
- Fett
- 89,2g
- Fiber
- 10,1g
- Sukker
- 11,3g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover laksa broth and toppings separately from noodles in airtight containers in the refrigerator.
Reheat broth gently on the stovetop; add freshly cooked noodles and desired toppings before serving.