Nouvelle Laksa

Ingredients

While the original Malaysian Laksa is known for its bold and robust flavors, Nouvelle Laksa takes a more refined approach. The ingredients are carefully selected and prepared to create a harmonious balance of flavors and textures. The presentation is elevated, with artistic plating techniques and attention to detail. 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 garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 red chili, sliced 1 red chili, sliced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 400ml (1 3/4 cups) coconut milk 400ml (1 3/4 cups) 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 lime juice 1 tablespoon lime juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Bean sprouts, for garnish Bean sprouts, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the shallot, garlic, ginger, lemongrass, and red chili. Sauté until fragrant.
2. 2.
   Add the curry powder and cook for another minute.
3. 3.
   Pour in the coconut milk and chicken or vegetable broth. Bring to a simmer.
4. 4.
   Add the chicken slices and cook until they are cooked through.
5. 5.
   Add the prawns and cook until they turn pink and opaque.
6. 6.
   Stir in the fish sauce and lime juice. Season with salt to taste.
7. 7.
   Cook the rice noodles according to package instructions. Drain and set aside.
8. 8.
   To serve, divide the rice noodles among serving bowls. Ladle the Nouvelle Laksa broth over the noodles.
9. 9.
   Garnish with fresh cilantro and bean sprouts. Serve with lime wedges on the side.

Treat your ingredients with care...

• Rice noodles — Cook the rice noodles just until they are al dente to maintain their texture in the dish.
• Prawns — Ensure the prawns are properly deveined and peeled before adding them to the Laksa.
• Chicken breast — Thinly slice the chicken breast to ensure it cooks quickly and evenly.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin to release its flavor.
• Red chili — Adjust the amount of red chili according to your desired level of spiciness.

Tips & Tricks

• For a vegetarian version, replace the prawns and chicken with tofu or tempeh.
• Add a touch of elegance by garnishing with edible flowers or microgreens.
• Experiment with different types of curry powder to create unique flavor profiles.
• For a creamier broth, use full-fat coconut milk.
• Customize the spiciness by adjusting the amount of red chili.

Serving advice

Serve the Nouvelle Laksa hot, allowing the flavors to meld together. Provide lime wedges on the side for squeezing over the dish, adding a refreshing citrusy kick.

Presentation advice

Create an artistic presentation by arranging the rice noodles in a nest-like shape in the center of the bowl. Carefully ladle the broth around the noodles, ensuring it doesn't cover them completely. Garnish with vibrant cilantro leaves and bean sprouts for a pop of color.