Homestyle Laksam

Ingredients

• 250g (8.8 oz) rice flour 250g (8.8 oz) rice flour
• 50g (1.8 oz) tapioca starch 50g (1.8 oz) tapioca starch
• 500ml (2 cups) coconut milk 500ml (2 cups) coconut milk
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 300g (10.6 oz) boneless chicken breast, cooked and shredded 300g (10.6 oz) boneless chicken breast, cooked and shredded
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Shredded lettuce, for garnish Shredded lettuce, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour and tapioca starch. Gradually add water and mix until a smooth batter is formed.
2. 2.
   Heat a non-stick pan over medium heat and pour a ladleful of the batter onto the pan. Swirl the pan to spread the batter into a thin layer. Cook until the edges start to lift and the bottom is lightly golden. Repeat with the remaining batter.
3. 3.
   Roll the cooked rice noodles and slice them into thick strips. Set aside.
4. 4.
   In a large pot, combine the coconut milk, chicken broth, lemongrass, galangal, turmeric powder, and salt. Bring to a simmer over medium heat and let it cook for 10 minutes to allow the flavors to meld.
5. 5.
   Add the shredded chicken to the broth and simmer for an additional 5 minutes.
6. 6.
   To serve, place a portion of the rice noodles in a bowl and ladle the coconut milk broth with chicken over the noodles. Garnish with fresh cilantro and shredded lettuce.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth texture in the noodles.
• Tapioca starch — Tapioca starch adds elasticity to the noodles, resulting in a chewy consistency.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a knife to release their aromatic oils.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder.
• Coconut milk — Use full-fat coconut milk for a rich and creamy broth.

Tips & Tricks

• To save time, you can use store-bought rice noodles instead of making them from scratch.
• Adjust the spiciness by adding more or less turmeric powder according to your preference.
• For a heartier meal, you can add additional vegetables such as bean sprouts or sliced bell peppers to the broth.
• Leftover broth can be refrigerated and reheated for a quick and satisfying meal the next day.
• Serve the Homestyle Laksam with a side of sambal chili paste for an extra kick of heat.

Serving advice

Serve the Homestyle Laksam hot in individual bowls, allowing each person to customize their toppings with fresh cilantro and shredded lettuce. Provide spoons and chopsticks for a traditional dining experience.

Presentation advice

To enhance the presentation, arrange the sliced rice noodles neatly in the bowl before ladling the coconut milk broth with chicken over them. Garnish with a generous amount of fresh cilantro and shredded lettuce for a pop of color.