Haute Cuisine Laksa

Ingredients

While the essence of Laksa remains intact, this haute cuisine adaptation focuses on enhancing the presentation and refining the flavors. The ingredients are carefully selected and prepared with precision, resulting in a more sophisticated and visually appealing dish. The cooking techniques used in this recipe elevate the traditional flavors to create a truly luxurious dining experience. We alse have the original recipe for Laksa, so you can check it out.

• 200g (7 oz) fresh rice noodles 200g (7 oz) fresh rice noodles
• 200g (7 oz) prawns, peeled and deveined 200g (7 oz) prawns, peeled and deveined
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 red chili, sliced 1 red chili, sliced
• 400ml (14 fl oz) coconut milk 400ml (14 fl oz) coconut milk
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 25g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Prepare the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the shallot, garlic, and ginger. Sauté until fragrant.
3. 3.
   Add the chicken and prawns to the pot. Cook until the chicken is cooked through and the prawns turn pink.
4. 4.
   Stir in the lemongrass, kaffir lime leaves, and red chili. Cook for another minute.
5. 5.
   Pour in the coconut milk and chicken or vegetable broth. Bring to a simmer.
6. 6.
   Add the fish sauce, soy sauce, and sugar. Season with salt to taste.
7. 7.
   Simmer the soup for 10-15 minutes to allow the flavors to meld together.
8. 8.
   Remove the lemongrass stalk and kaffir lime leaves from the soup.
9. 9.
   Divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles.
10. 10.
    Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Rice noodles — Cook the noodles according to package instructions, but slightly undercook them as they will continue to cook in the hot soup.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with the back of a knife to release its flavor.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the soup to release their aromatic oils.
• Prawns — Ensure the prawns are peeled and deveined before cooking for a more refined presentation.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.

Tips & Tricks

• For an extra touch of luxury, garnish the Laksa with a drizzle of truffle oil before serving.
• Experiment with different seafood options such as scallops or lobster for an even more indulgent version.
• If you prefer a milder spice level, remove the seeds from the red chili before slicing.
• To add a burst of freshness, squeeze some lime juice over the Laksa just before eating.
• For a vegetarian adaptation, replace the chicken and prawns with tofu or a variety of mushrooms.

Serving advice

Serve the Haute Cuisine Laksa hot in individual bowls. Accompany it with lime wedges on the side for squeezing over the soup. Provide spoons and chopsticks for an authentic dining experience.

Presentation advice

To elevate the presentation, arrange the cooked rice noodles neatly in the center of each bowl. Ladle the hot soup over the noodles, ensuring the prawns and chicken are evenly distributed. Garnish with fresh cilantro leaves for a pop of color.