Sarawak Laksa with a Twist

Ingredients

• 500g (17.6 oz) rice vermicelli noodles 500g (17.6 oz) rice vermicelli noodles
• 500g (17.6 oz) prawns, peeled and deveined 500g (17.6 oz) prawns, peeled and deveined
• 300g (10.6 oz) chicken breast, cooked and shredded 300g (10.6 oz) chicken breast, cooked and shredded
• 200g (7 oz) bean sprouts 200g (7 oz) bean sprouts
• 200g (7 oz) bok choy, chopped 200g (7 oz) bok choy, chopped
• 150g (5.3 oz) mushrooms, sliced 150g (5.3 oz) mushrooms, sliced
• 4 cups (946ml) chicken broth 4 cups (946ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons chili paste 2 tablespoons chili paste
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 slices galangal 2 slices galangal
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon sugar 1 tablespoon sugar
• Salt to taste Salt to taste
• Fresh coriander and spring onions for garnish Fresh coriander and spring onions for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, lemongrass, and galangal slices. Sauté until fragrant.
2. 2.
   Add the chicken broth, coconut milk, chili paste, fish sauce, tamarind paste, and sugar to the pot. Stir well to combine and bring to a simmer.
3. 3.
   Add the prawns, mushrooms, and bok choy to the pot. Cook for 3-4 minutes until the prawns are cooked through.
4. 4.
   Meanwhile, cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
5. 5.
   Remove the lemongrass stalks and galangal slices from the broth. Season with salt to taste.
6. 6.
   To serve, divide the cooked rice vermicelli noodles among serving bowls. Ladle the hot broth with prawns, mushrooms, and bok choy over the noodles.
7. 7.
   Top each bowl with shredded chicken, bean sprouts, fresh coriander, and spring onions.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Prawns — Make sure to devein the prawns before cooking to remove the digestive tract.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Rice vermicelli noodles — Follow the package instructions for cooking time, as it may vary depending on the brand.

Tips & Tricks

• For a vegetarian version, replace the prawns and chicken with tofu or tempeh.
• Adjust the spiciness of the laksa by adding more or less chili paste according to your preference.
• If you prefer a lighter broth, you can use vegetable broth instead of chicken broth.
• Customize the toppings by adding sliced boiled eggs, fried shallots, or lime wedges for an extra burst of flavor.
• Leftover laksa can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to thin out the soup if needed.

Serving advice

Serve the Sarawak Laksa hot in individual bowls, allowing each person to garnish their own bowl with fresh herbs and bean sprouts. Provide chopsticks and spoons for easy enjoyment of the noodles and broth.

Presentation advice

To enhance the presentation, arrange the toppings neatly on top of the noodles and garnish with a sprinkle of fresh coriander and spring onions. Serve the laksa in colorful bowls to make the dish visually appealing.