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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 5 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 1.412 kcal
Alerjen bilgisi: kabuklular, yumurta, balık, gluten, kuruyemişler, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 500 gchicken thigh, boneless, skinless, cut into bite-sized pieces
- 200 gshrimp, peeled, deveined(isteğe bağlı)
- 3 yemek kaşığıvegetable oil
- 800 mlcoconut milk, full-fat
- 500 mlchicken broth
- 2 yemek kaşığıfish sauce
- 1 çay kaşığısugar
- 200 grice vermicelli noodle
- 200 gegg noodle
toppings
- 200 gfirm tofu, fried, sliced(isteğe bağlı)
- 100 gbean sprout
- 2 adethard-boiled egg, halved
laksa paste
- 1 adetyellow onion, roughly chopped
- 4 dişgarlic
- 30 gginger, peeled, roughly chopped
- 40 glemongrass, outer layers removed, roughly chopped
- 6 adetdried red chili, soaked in hot water, deseeded if less spice desired
- 20 ggalangal, peeled, roughly chopped
- 1 çay kaşığıturmeric powder
- 1 yemek kaşığıcoriander powder
- 0,5 çay kaşığıcumin powder
- 4 adetcandlenut
- 1 çay kaşığıshrimp paste, toasted
garnish
- 0,25 su bardağıfresh cilantro, chopped
- 1 adetlime, cut into wedges
- 2 yemek kaşığıchili sambal(isteğe bağlı)
Ekipman
food processor · large pot · cutting board · knife
Hazırlanışı
Adım adım
- 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.
Yaklaşık 10 dk.
Aşçının notu: Add water sparingly to achieve a thick paste consistency.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Yaklaşık 1 dk.
- 3
Add the prepared laksa paste and sauté for 10-15 minutes, stirring frequently, until fragrant and the oil separates from the paste.
Yaklaşık 15 dk.
Aşçının notu: Properly frying the paste is crucial for developing deep flavors.
- 4
Stir in the chicken pieces and cook until lightly browned on all sides.
Yaklaşık 5 dk.
- 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 7
Season the broth with fish sauce and sugar, adjusting to taste.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 10
Ladle the hot laksa broth with chicken, shrimp, and tofu over the noodles.
Yaklaşık 1 dk.
- 11
Garnish each bowl with fresh bean sprouts, halved hard-boiled eggs, chopped fresh cilantro, and a lime wedge.
Yaklaşık 1 dk.
Aşçının notu: Serve with chili sambal on the side for extra heat.
Porsiyon başına
Besin değerleri
- Kalori
- 1.411,5kcal
- Protein
- 69,8g
- Karbonhidrat
- 106g
- Yağ
- 89,2g
- Lif
- 10,1g
- Şeker
- 11,3g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.