Recipe of Homemade Laksa (Singaporean Noodle Soup)
Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, How to Make Any-night-of-the-week Laksa (Singaporean Noodle Soup). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Laksa (Singaporean Noodle Soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Laksa (Singaporean Noodle Soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to first prepare a few components. You can have Laksa (Singaporean Noodle Soup) using 20 ingredients and 3 steps. Here is how you can achieve that.
#wintersoups - Laksa is a signature dish of both Singapore and Malaysia. It is served as a street food all over in food courts. Fried Tofu and bean sprouts are also used as toppings. Fried Paneer pieces can be used as a substitute to Tofu to give an Indian touch. It is a one pot meal, quite filling, full of flavour and satisfying too.
Ingredients and spices that need to be Get to make Laksa (Singaporean Noodle Soup):
- 1 handful noodles, boiled aldente
- 1/2 cup boneless chicken (boiled and shredded)
- 10-12 prawns
- 2 eggs, hard boiled and quartered
- 3 tbsps. oil
- 1 onion, sliced
- 5-6 garlic cloves
- 1 inch piece of galangal (thai ginger)
- 2 stalk lemongrass (only the white part)
- 1 tsp. tamarind paste
- 8 or to taste whole dry red chilies
- 2 tbsp. shrimps (deep fried)
- 1/2 tsp. turmeric powder
- 2 tbsps. macadamia nuts/ peanuts
- 1 tbsp. roasted coriander-cumin powder
- 1 litre chicken stock
- to taste salt
- 5-6 kafir lime leaves
- 1/2 cup coconut milk
- 1 tsp. coriander leaves, chopped
Steps to make to make Laksa (Singaporean Noodle Soup)
- Grind the ingredients from onion to coriander-cumin powder into a paste with little water. Keep aside. Heat oil in a pan and saute the prepared masala paste till oil separates from the sides of the pan.
- Add the stock, salt to taste, prawns and kafir lime leaves. Simmer on low flame after the first boil for 8 minutes. Add the shredded chicken and simmer further for 2 more minutes. Remove from heat and add the coconut milk and simmer on low flame for a minute.
- To serve, pour the soup in individual bowls and top up with the noodles and eggs. Garnish with coriander leaves.
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