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.
O rețetă originală de Forkin
- Durată totală
- 1 oră 5 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 1.412 kcal
Informații despre alergeni: poate conține crustacee, ouă, pește, gluten, nuci, soia și boabe de soia. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 500 gchicken thigh, boneless, skinless, cut into bite-sized pieces
- 200 gshrimp, peeled, deveined(opțional)
- 3 lingurăvegetable oil
- 800 mlcoconut milk, full-fat
- 500 mlchicken broth
- 2 lingurăfish sauce
- 1 lingurițăsugar
- 200 grice vermicelli noodle
- 200 gegg noodle
toppings
- 200 gfirm tofu, fried, sliced(opțional)
- 100 gbean sprout
- 2 buc.hard-boiled egg, halved
laksa paste
- 1 buc.yellow onion, roughly chopped
- 4 cățelgarlic
- 30 gginger, peeled, roughly chopped
- 40 glemongrass, outer layers removed, roughly chopped
- 6 buc.dried red chili, soaked in hot water, deseeded if less spice desired
- 20 ggalangal, peeled, roughly chopped
- 1 lingurițăturmeric powder
- 1 lingurăcoriander powder
- 0,5 lingurițăcumin powder
- 4 buc.candlenut
- 1 lingurițăshrimp paste, toasted
garnish
- 0,25 canăfresh cilantro, chopped
- 1 buc.lime, cut into wedges
- 2 lingurăchili sambal(opțional)
Ustensile
food processor · large pot · cutting board · knife
Mod de preparare
Pas cu pas
- 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.
Aproximativ 10 min.
Nota bucătarului: Add water sparingly to achieve a thick paste consistency.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Aproximativ 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.
Aproximativ 15 min.
Nota bucătarului: Properly frying the paste is crucial for developing deep flavors.
- 4
Stir in the chicken pieces and cook until lightly browned on all sides.
Aproximativ 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 5 min.
- 7
Season the broth with fish sauce and sugar, adjusting to taste.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 10
Ladle the hot laksa broth with chicken, shrimp, and tofu over the noodles.
Aproximativ 1 min.
- 11
Garnish each bowl with fresh bean sprouts, halved hard-boiled eggs, chopped fresh cilantro, and a lime wedge.
Aproximativ 1 min.
Nota bucătarului: Serve with chili sambal on the side for extra heat.
Per porție
Valori nutriționale
- Calorii
- 1.411,5kcal
- Proteine
- 69,8g
- Carbohidrați
- 106g
- Grăsimi
- 89,2g
- Fibre
- 10,1g
- Zahăr
- 11,3g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.