Peranakan Spicy Noodle Soup

Ingredients

While the original Iranian Sohbat is a hearty stew, the Peranakan adaptation transforms it into a spicy noodle soup. The key difference lies in the addition of aromatic spices such as lemongrass, galangal, and turmeric, which infuse the dish with the distinct flavors of Peranakan cuisine. Additionally, the use of coconut milk in the broth adds a creamy and rich element to the dish, enhancing its overall taste and texture. We alse have the original recipe for Sohbat, so you can check it out.

• 500g (1.1 lb) rice noodles 500g (1.1 lb) rice noodles
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• 250g (8.8 oz) prawns, peeled and deveined 250g (8.8 oz) prawns, peeled and deveined
• 250g (8.8 oz) chicken breast, thinly sliced 250g (8.8 oz) chicken breast, thinly sliced
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 2 cm (0.8 inch) turmeric, sliced 2 cm (0.8 inch) turmeric, sliced
• 3 kaffir lime leaves 3 kaffir lime leaves
• 2 tablespoons chili paste 2 tablespoons chili paste
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 100g (3.5 oz) tofu puffs, halved 100g (3.5 oz) tofu puffs, halved
• 2 hard-boiled eggs, halved 2 hard-boiled eggs, halved
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Soak the rice noodles in hot water until softened. Drain and set aside.
2. 2.
   In a large pot, heat the coconut milk and chicken broth over medium heat.
3. 3.
   Add the lemongrass, galangal, turmeric, kaffir lime leaves, chili paste, tamarind paste, fish sauce, and palm sugar to the pot. Stir well to combine.
4. 4.
   Bring the broth to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the prawns, chicken, bean sprouts, and tofu puffs to the pot. Cook for an additional 5 minutes or until the prawns are cooked through and the chicken is tender.
6. 6.
   Divide the soaked rice noodles among serving bowls. Ladle the hot soup over the noodles.
7. 7.
   Garnish with halved hard-boiled eggs and chopped cilantro.
8. 8.
   Serve the Nyonya Laksa hot with lime wedges on the side.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.
• Galangal — If fresh galangal is not available, you can substitute it with dried galangal powder.
• Turmeric — Wear gloves or use a spoon when handling fresh turmeric to avoid staining your hands.
• Tamarind paste — Soak tamarind pulp in warm water, then strain to obtain the paste.
• Bean sprouts — Blanch the bean sprouts in boiling water for a few seconds to retain their crunchiness.

Tips & Tricks

• For an extra kick of heat, add sliced red chili peppers to the soup.
• Customize the toppings by adding shredded chicken, prawns, or tofu according to your preference.
• If you prefer a thicker broth, simmer the soup for a longer duration to reduce it.
• Adjust the spiciness by adding more or less chili paste.
• To make it vegetarian, substitute the chicken broth with vegetable broth and omit the prawns and chicken.

Serving advice

Serve the Nyonya Laksa piping hot in individual bowls. Accompany it with lime wedges on the side for a tangy burst of flavor. Encourage diners to squeeze the lime juice into the soup before enjoying.

Presentation advice

Garnish the Nyonya Laksa with a sprinkle of fresh cilantro to add a pop of color. Arrange the halved hard-boiled eggs and tofu puffs on top of the noodles for an appealing presentation. Serve the soup in vibrant Peranakan-style bowls to enhance the visual appeal.