LAKSA
Laksa is spicy, fragrant noodle soup found across Southeast Asia. Our recipe doesn't shy away from strong, authentic flavors while also being easy to make.
Provided by Sarah
Categories Noodle Soup
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat your oven to 400 degrees F. Season the chicken thighs with salt and pepper (we used white pepper, but you can also use black pepper), and place on a baking sheet lined with parchment paper. Bake in the oven for 40 minutes. Remove from the oven and set aside.
- While the chicken is cooking, heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat. Add the minced garlic and ginger and cook for 1 minute. Add the minced lemongrass and chilies, and cook for 3 minutes.
- Add the laksa paste and brown sugar. Fry for another 3 minutes, letting all the flavors meld together. Add the chicken stock, coconut milk, and fish sauce. Bring to a boil. Add the soy puffs, cover, and allow to simmer for 10 minutes.
- Meanwhile, rinse the noodles in warm water (for cooked hokkien noodles or rice vermicelli) or prepare according to package instructions (for fresh or dried wheat noodles). Distribute among four large noodle soup bowls.
- Shred the cooked chicken and skin and distribute among the bowls. Pour any juices from the roasting pan into the broth. (You can even use a little bit of warm water to scrape any lingering tasty bits off the parchment paper).
- Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired levels of saltiness/sourness. If you would rather not use fish sauce as your salting agent (it can be quite pungent to some palates), season with salt instead.
- Meanwhile, toss the thinly sliced shallots in flour until they're lightly coated. In a cast iron pan, heat an additional 2 tablespoons oil. Fry the shallots until crispy and set aside.
- Season the shrimp with salt and pepper and sear them in the same oil you used to cook the shallots, just until they're cooked through.
- To assemble the laksa, pour the broth over the noodles and chicken, and add a couple pieces of soy puff to each. Top with the cooked shrimp, bean sprouts, cilantro, and fried shallots. Serve with extra lime wedges, and enjoy!
Nutrition Facts : Calories 979 kcal, Carbohydrate 86 g, Protein 53 g, Fat 59 g, SaturatedFat 35 g, Cholesterol 156 mg, Sodium 921 mg, Fiber 7 g, Sugar 17 g, ServingSize 1 serving
SALMON LAKSA
This Asian soup is substantial enough to serve as a smart supper, but is also lovely as a dinner party starter, providing it's not followed by too heavy a main course. I like to use pak choi, but you could use spinach.
Provided by Lene8655
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil a kettle of water. Cut the salmon widthways into 1 cm wide slices. Place in a bowl and squeeze over the lime juice: set aside for 20 minutes.
- Meanwhile, place the noodles in a large bowl, cove with the boiling water and set aside.
- Heat the oil in a large wok, throw in the ginger, garlic and shallots and cook for 3-4 minutes unti softened. Pour in the stock and coconut milk, then bruise the lemon grass with a rolling pin - a quick bash or two should do it - and add to the pan with the curry paste. Stir well. Then bring the soup to the boil, reduce the heat and simmer very gently for 5 minutes.
- Add the salmon, pak choi and soy sauce and simmer for another 2-3 minutes until the pak choi is tender, but still crunchy.
- Drain the noodles and divide between 4 bowls. Ladle over the soup, then float a chilli ring or two in each bowl. Serve immediately.
Nutrition Facts : Calories 439.2, Fat 28.6, SaturatedFat 20.3, Cholesterol 34.5, Sodium 368.8, Carbohydrate 29.8, Fiber 1.6, Sugar 1.2, Protein 19.4
SALMON, SQUASH & PRAWN LAKSA
This quick Malaysian noodle soup is just the thing to warm up colder evenings
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat the paste in a large saucepan and fry the squash for a few mins until well coated in the paste. Pour in the coconut milk and stock, and simmer for 10 mins. The squash should still have a bite to it. Add the drained noodles and beansprouts.
- To freeze, turn off the heat immediately and leave to cool, then transfer to a suitable container for freezing. If you're making this to eat now, add the salmon and prawns, and cook for 4-5 mins until the fish is cooked through.
- If frozen, defrost overnight in the fridge, then return to a large saucepan. Add the salmon and prawns, cover, bring to the boil and simmer until the fish is cooked - it should only take 1-2 mins. Stir through the spring onions, then sprinkle with coriander and serve with some lime wedges.
Nutrition Facts : Calories 445 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.18 milligram of sodium
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