Main CourseDinner

Curry Laksa

Name: Curry Laksa
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 porcje
Cuisine: malaysian, southeast_asian
Ingredients: 500 g chicken thigh boneless, skinless, cut into bite-sized pieces; 200 g firm tofu fried, sliced (opcjonalnie); 200 g shrimp peeled, deveined (opcjonalnie); 1 szt. yellow onion roughly chopped; 4 ząbek garlic; 30 g ginger peeled, roughly chopped; 40 g lemongrass outer layers removed, roughly chopped; 6 szt. dried red chili soaked in hot water, deseeded if less spice desired; 20 g galangal peeled, roughly chopped; 1 łyżeczka turmeric powder; 1 łyżka coriander powder; 0,5 łyżeczka cumin powder; 4 szt. candlenut; 1 łyżeczka shrimp paste toasted; 3 łyżka vegetable oil; 800 ml coconut milk full-fat; 500 ml chicken broth; 2 łyżka fish sauce; 1 łyżeczka sugar; 200 g rice vermicelli noodle; 200 g egg noodle; 100 g bean sprout; 2 szt. hard-boiled egg halved; 0,25 szklanka fresh cilantro chopped; 1 szt. lime cut into wedges; 2 łyżka chili sambal (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 5 min
Porcje: 4
Trudność: Średni
Na porcję: 1412 kcal

Informacja o alergenach: może zawierać skorupiaki, jaja, ryby, gluten, orzechy i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

500 gchicken thigh, boneless, skinless, cut into bite-sized pieces
200 gshrimp, peeled, deveined(opcjonalnie)
3 łyżkavegetable oil
800 mlcoconut milk, full-fat
500 mlchicken broth
2 łyżkafish sauce
1 łyżeczkasugar
200 grice vermicelli noodle
200 gegg noodle

toppings

200 gfirm tofu, fried, sliced(opcjonalnie)
100 gbean sprout
2 szt.hard-boiled egg, halved

laksa paste

1 szt.yellow onion, roughly chopped
4 ząbekgarlic
30 gginger, peeled, roughly chopped
40 glemongrass, outer layers removed, roughly chopped
6 szt.dried red chili, soaked in hot water, deseeded if less spice desired
20 ggalangal, peeled, roughly chopped
1 łyżeczkaturmeric powder
1 łyżkacoriander powder
0,5 łyżeczkacumin powder
4 szt.candlenut
1 łyżeczkashrimp paste, toasted

garnish

0,25 szklankafresh cilantro, chopped
1 szt.lime, cut into wedges
2 łyżkachili sambal(opcjonalnie)

Sprzęt

food processor · large pot · cutting board · knife

Sposób przygotowania

Krok po kroku

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.
Około 10 min
Wskazówka kucharza: Add water sparingly to achieve a thick paste consistency.
2
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Około 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.
Około 15 min
Wskazówka kucharza: Properly frying the paste is crucial for developing deep flavors.
4
Stir in the chicken pieces and cook until lightly browned on all sides.
Około 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.
Około 10 min
Wskazówka kucharza: 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.
Około 5 min
7
Season the broth with fish sauce and sugar, adjusting to taste.
Około 1 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
10
Ladle the hot laksa broth with chicken, shrimp, and tofu over the noodles.
Około 1 min
11
Garnish each bowl with fresh bean sprouts, halved hard-boiled eggs, chopped fresh cilantro, and a lime wedge.
Około 1 min
Wskazówka kucharza: Serve with chili sambal on the side for extra heat.

Na porcję

Wartości odżywcze

63%Ocena

Kalorie: 1411,5kcal
Białko: 69,8g
Węglowodany: 106g
Tłuszcz: 89,2g
Błonnik: 10,1g
Cukry: 11,3g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover laksa broth and toppings separately from noodles in airtight containers in the refrigerator.

Odgrzewanie

Reheat broth gently on the stovetop; add freshly cooked noodles and desired toppings before serving.