๐ง ์ฌ๋ฃ
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 200 g Rice vermicelli noodles
- 400 ml Coconut milk
- 600 ml Chicken broth
- 3 medium Shallots(finely chopped)
- 4 cloves Garlic cloves(minced)
- 2 stalks Lemongrass stalks(bruised and roughly chopped)
- 2 cm piece Galangal(grated or finely chopped)
- 1 tsp Turmeric powder
- 1 tbsp Chili paste (sambal oelek)(or to taste)
- 2 tbsp Fish sauce
- 1 tbsp Lime juice
- 2 tbsp Vegetable oil
- Salt(to taste)
- Fresh cilantro(for garnish)
- Fresh mint(for garnish)
- Lime wedges(for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the noodles according to package directions. Drain and set aside.
๐ก ์ ๋ฌธ๊ฐ ํ: Rinse noodles with cold water to prevent sticking. - 2
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add shallots, garlic, lemongrass, and galangal. Sautรฉ until fragrant, about 3-5 minutes.
- 3
Stir in turmeric powder and chili paste. Cook for another minute until fragrant.
- 4
Add chicken pieces and cook until lightly browned on all sides.
- 5
Pour in chicken broth and coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through.
- 6
Stir in fish sauce and lime juice. Season with salt to taste.
๐ก ์ ๋ฌธ๊ฐ ํ: Taste and adjust seasoning as needed. - 7
To serve, divide cooked noodles among bowls. Ladle the hot laksa broth and chicken over the noodles. Garnish with fresh cilantro and mint, and serve with lime wedges on the side.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the broth is hot when serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a spicier laksa, add more chili paste or fresh chilies.
- โYou can substitute shrimp or firm tofu for chicken.
- โBruising the lemongrass helps release its aromatic oils.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add sliced hard-boiled eggs for extra protein.
- Include other vegetables like bean sprouts or bok choy.
๐ท๏ธ ํ๊ทธ
์ ์ธ๊ณ ๋ ๋ง์ ๋ฒ์
Curry Laksa
A rich and aromatic Malaysian coconut curry noodle soup featuring tender shrimp, absorbent tofu puffs, and briny cockles (optional) swimming in a fragrant, spiced broth. This dish is a delightful balance of creamy, savory, and subtly spicy flavors.
Singapore Laksa
A fragrant and rich noodle soup featuring a spicy coconut-based broth, often enriched with shrimp stock. It's typically served with thick rice noodles and a variety of toppings such as prawns, fish cakes, tofu puffs, and bean sprouts.