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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz.
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 921 kcal
Informacja o alergenach: może zawierać skorupiaki, ryby i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 200 grice vermicelli
- 300 gboneless skinless chicken breast, sliced
- 250 gking prawns, peeled and deveined
- 1 łyżkavegetable oil
soup base
- 800 mlcoconut milk, full-fat
- 500 mlchicken broth
seasoning
- 2 łyżkafish sauce
- 1 łyżeczkabrown sugar
- 1 szt.lime, juiced
laksa paste
- 2 szt.red 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 ząbekgarlic, peeled
- 2 szt.shallot, peeled and roughly chopped
- 0,5 łyżeczkaturmeric powder
- 1 łyżeczkacoriander powder
- 0,5 łyżeczkacumin powder
garnish
- 0,25 szklankafresh coriander, chopped
- 100 gbean sprouts
Sprzęt
food processor · large pot · cutting board · knife
Sposób przygotowania
Krok po kroku
- 1
Soak the rice vermicelli in hot water according to package instructions until tender, then drain and set aside.
Około 10 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 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.
Około 7 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: Prawns cook quickly; be careful not to overcook them, or they will become rubbery.
- 9
Divide the soaked rice vermicelli among serving bowls.
Około 1 min
- 10
Ladle the hot laksa broth with chicken and prawns over the noodles.
Około 1 min
- 11
Garnish with fresh coriander and bean sprouts before serving immediately.
Wskazówka kucharza: Serve with extra lime wedges and chili for those who prefer more heat.
Na porcję
Wartości odżywcze
- Kalorie
- 921,2kcal
- Białko
- 48g
- Węglowodany
- 67,3g
- Tłuszcz
- 61,4g
- Błonnik
- 7,1g
- Cukry
- 9,2g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.