Gluten-Free Chicken and Prawn Laksa
This vibrant and aromatic laksa features tender chicken and succulent prawns in a creamy, spicy coconut broth. Fragrant with herbs and spices, it's a comforting and flavorful one-bowl meal that is naturally gluten-free.
Een origineel recept van Forkin
- Totale tijd
- 1 uur
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 921 kcal
Allergeneninformatie: kan kreeftachtigen, vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 200 grice vermicelli
- 300 gboneless skinless chicken breast, sliced
- 250 gking prawns, peeled and deveined
- 1 elvegetable oil
soup base
- 800 mlcoconut milk, full-fat
- 500 mlchicken broth
seasoning
- 2 elfish sauce
- 1 tlbrown sugar
- 1 stlime, juiced
laksa paste
- 2 stred chili, deseeded and chopped
- 20 glemongrass, outer layers removed, bruised and finely sliced white part
- 10 ggalangal, peeled and sliced
- 10 gginger, peeled and sliced
- 3 teentjegarlic, peeled
- 2 stshallot, peeled and roughly chopped
- 0,5 tlturmeric powder
- 1 tlcoriander powder
- 0,5 tlcumin powder
garnish
- 0,25 kopjefresh coriander, chopped
- 100 gbean sprouts
Keukengerei
food processor · large pot · cutting board · knife
De bereidingswijze
Stap voor stap
- 1
Soak the rice vermicelli in hot water according to package instructions until tender, then drain and set aside.
Ongeveer 10 min
Tip van de kok: Do not oversoak the noodles, as they will continue to soften in the hot laksa broth.
- 2
Combine the red chili, lemongrass, galangal, ginger, garlic, shallot, turmeric powder, coriander powder, and cumin powder in a food processor or mortar and pestle. Blend or pound until a smooth paste forms.
Ongeveer 10 min
Tip van de kok: For a smoother paste, add a tiny splash of water or oil if needed during blending.
- 3
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Ongeveer 1 min
- 4
Add the prepared laksa paste to the pot and sauté for 5-7 minutes, stirring frequently, until very fragrant and the oil separates.
Ongeveer 7 min
Tip van de kok: Cooking the paste thoroughly releases its full aroma and flavor.
- 5
Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.
Ongeveer 5 min
Tip van de kok: Avoid boiling coconut milk vigorously, as it can curdle.
- 6
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
Ongeveer 1 min
Tip van de kok: Start with less fish sauce and add more to your preference. The broth should be a balance of savory, sweet, and tangy.
- 7
Add the sliced chicken breast to the simmering broth and cook for 5 minutes, or until just cooked through.
Ongeveer 5 min
Tip van de kok: Do not overcrowd the pot; cook the chicken in batches if necessary.
- 8
Add the prawns to the pot and cook for another 2-3 minutes, until they turn pink and opaque.
Ongeveer 3 min
Tip van de kok: Prawns cook quickly; be careful not to overcook them, or they will become rubbery.
- 9
Divide the soaked rice vermicelli among serving bowls.
Ongeveer 1 min
- 10
Ladle the hot laksa broth with chicken and prawns over the noodles.
Ongeveer 1 min
- 11
Garnish with fresh coriander and bean sprouts before serving immediately.
Tip van de kok: Serve with extra lime wedges and chili for those who prefer more heat.
Per portie
Voedingswaarden
- Calorieën
- 921,2kcal
- Eiwit
- 48g
- Koolhydraten
- 67,3g
- Vet
- 61,4g
- Vezels
- 7,1g
- Suiker
- 9,2g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store leftover laksa broth and solids separately from noodles in airtight containers in the refrigerator.
Gently reheat the broth on the stovetop. Cook fresh noodles or reheat pre-soaked noodles separately, then combine.