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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 921 kcal
Alerjen bilgisi: kabuklular, balık ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 200 grice vermicelli
- 300 gboneless skinless chicken breast, sliced
- 250 gking prawns, peeled and deveined
- 1 yemek kaşığıvegetable oil
soup base
- 800 mlcoconut milk, full-fat
- 500 mlchicken broth
seasoning
- 2 yemek kaşığıfish sauce
- 1 çay kaşığıbrown sugar
- 1 adetlime, juiced
laksa paste
- 2 adetred 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 dişgarlic, peeled
- 2 adetshallot, peeled and roughly chopped
- 0,5 çay kaşığıturmeric powder
- 1 çay kaşığıcoriander powder
- 0,5 çay kaşığıcumin powder
garnish
- 0,25 su bardağıfresh coriander, chopped
- 100 gbean sprouts
Ekipman
food processor · large pot · cutting board · knife
Hazırlanışı
Adım adım
- 1
Soak the rice vermicelli in hot water according to package instructions until tender, then drain and set aside.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 4
Add the prepared laksa paste to the pot and sauté for 5-7 minutes, stirring frequently, until very fragrant and the oil separates.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: Prawns cook quickly; be careful not to overcook them, or they will become rubbery.
- 9
Divide the soaked rice vermicelli among serving bowls.
Yaklaşık 1 dk.
- 10
Ladle the hot laksa broth with chicken and prawns over the noodles.
Yaklaşık 1 dk.
- 11
Garnish with fresh coriander and bean sprouts before serving immediately.
Aşçının notu: Serve with extra lime wedges and chili for those who prefer more heat.
Porsiyon başına
Besin değerleri
- Kalori
- 921,2kcal
- Protein
- 48g
- Karbonhidrat
- 67,3g
- Yağ
- 61,4g
- Lif
- 7,1g
- Şeker
- 9,2g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.