The Best Laksa Noodle Soup πŸ˜πŸŒΆπŸ‹πŸπŸ€πŸœ ,delicious and handy!

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  1. Ingredients of The Best Laksa Noodle Soup πŸ˜πŸŒΆπŸ‹πŸπŸ€πŸœ

  2. The Best Laksa Noodle Soup πŸ˜πŸŒΆπŸ‹πŸπŸ€πŸœ step by step

The Best Laksa Noodle Soup πŸ˜πŸŒΆπŸ‹πŸπŸ€πŸœ.

The Best Laksa Noodle Soup πŸ˜πŸŒΆπŸ‹πŸπŸ€πŸœ

Cooking Tips

One of the most difficult and time-consuming feature of food preparation is doing all the prep job. You are able to buy vegetables or prep the ingredients that the day before to decrease the time you stay in the area. This is extremely useful if you will need to acquire outside dinner in a rush.

You can have The Best Laksa Noodle Soup πŸ˜πŸŒΆπŸ‹πŸπŸ€πŸœ using 34 ingredients and 5 steps. Here is how you achieve it.

Ingredients of The Best Laksa Noodle Soup πŸ˜πŸŒΆπŸ‹πŸπŸ€πŸœ

  1. You need 300 g of egg yellow noodles and glass noodles/ rice vermicelli.
  2. You need 8 oz of tiger prawns (or 10 fresh shrimps), shelled & deveined.
  3. You need 4-6 of chicken thighs rub with salt&lemon juice to marinade for 10'.
  4. It’s 5 tbs of Rice Bran oil.
  5. It’s 2 of lemongrass stalks, bashed at the bottom part.
  6. You need 1/2-3/4 can of x 400 ml light coconut cream milk. (Shake first).
  7. It’s to taste of Sugar, salt, white pepper.
  8. Prepare 4 of kaffir lime leaves, teared at the edges leaves.
  9. You need 1 of Bean curd puff or Tofu' cut into large cube,.
  10. It’s of pre-fried first in hot oil. Set aside.
  11. It’s 2 cubes of vege or chicken bouillon stock.
  12. Prepare 3 cups of chicken broth or water.
  13. Prepare of OTHERS:.
  14. Prepare 8 of dried red chillies, soaked.
  15. It’s 2 of red bird's eye chili (very hot).
  16. Prepare 5 cm of ginger, peeled.
  17. You need 6 of garlic cloves, peeled, mashed.
  18. Prepare 8 of small asian shallots, chopped.
  19. It’s 2 inch of fresh Galangal, peeled, sliced thinly.
  20. You need of (or 1 tbs galangal powder).
  21. You need 15 g of fresh turmeric root 6 or 1 tbs ground turmeric.
  22. You need 2 of tps ground coriander.
  23. You need 1 tbs of sugar.
  24. Prepare 6 of macadamia nuts or 4 candlenuts(has oil,so make a good flavour).
  25. It’s 1 tbs of fish sauce (1tbs belacan or 2 tbs Shrimp paste).
  26. You need 3 tbs of asam Tamarind (it has better flavour than lemon juice) or.
  27. Prepare 3 of kaffir lime or lemons (4 kaffir lime wedges for topping).
  28. You need 50 g of Bean sprouts or 2 big handfulls, rinsed.
  29. It’s of TO SERVE:.
  30. Prepare 3 of boiled eggs, peeled & halved.
  31. Prepare 1 of big onion,chopped finely. Fried in 2 tbs oil until dark brown,.
  32. It’s of keep them aside for topping.
  33. It’s of Garnish with coriander leaves & a bunch of mint, mix & chopped.
  34. You need of To serve with Hot steam Jasmine Rice.

The Best Laksa Noodle Soup πŸ˜πŸŒΆπŸ‹πŸπŸ€πŸœ step by step

  1. Soak the chillies.In a wok with 3 tbs hot oil, put the tofu' pieces until brown on all over, remove and set aside.In a saucepan put water enough to cover the chicken thighs, add lemon grass stalks, salt, white pepper, cook to poach over low heat for 15'.Remove,set aside to cool then cut the meat into strips discarding the skin.Poach the prawns or shrimps for 2'-3' in the same poaching liquid.Once they're cooked (don't let overcook otherwise becomes hard) remove with a slotted spoon & set aside..
  2. Instead of using water, you can use this poaching liquid to make laksa broth – just top it up with water until it reaches 5 cups. Warm the broth, add the egg noodles, the vermicelli noodles and 3 menits later add the bean sprouts and cook until just tender. Turn off heat, remove with a large Asian slotted colander. Set aside. In a wok put 2 tbs oil, heat the oil, add the chopped onions and stir-fry for 3'-4' until well dark brown. Remove, set aside..
  3. In a food processor put all the ingredients: the dried chilli, garlic, shallots, ginger, fresh galangal (see image), candlenuts or macadamia nuts and whizz shortly until form a smooth spice paste. In a big pot put 1 tbs oil, on medium heat saute' the paste, add (galangal powder if not using fresh one), turmeric powder & coriander powder for 2' or until develop fragrance aroma, the oil seperate from the spicy paste..
  4. To the chicken broth, add chicken/vege stock with bouillon cubes, 4 kaffir leaves, fish sauce & bring the soup to boil.Lower the heat to simmer.Add coconut milk,sugar, salt,tamarind paste & simmer 3' while keep on stirring, add the pre-fried tofu' puff, simmer for 5' then add bean sprouts and1 tsp sesame oil & boil for another 2' & stir. Taste the season.Turn off heat. Discard the lemon grass and the kaffir-lemon leaves..
  5. Put on individual dish some portion of the blanched egg noodle, the vermicelli noodles & the bean sprouts.Then with a laddle spoon pour over the hot broth mixture with 3 tofu' puff over the noodles & bean sprouts, then on top put the halved boiled eggs. Sprinkle coriander & mint leaves on top centre, garnish with a lime wedges and fried crispy onions. To serve with a side dish hot steam Jasmine Rice. Enjoy πŸ˜πŸ˜‹.

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