Flavorful Sarawak Laksa
Ingredients:
- 1 package dried laksa noodles
- 1 can coconut milk
- 2 cups chicken broth
- 1 tsp tamarind paste
- 1 tsp sugar
- 1 tsp salt
- 1 tsp shrimp paste
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 cup sliced shrimp
- 1 cup bean sprouts
- 1 cup sliced tofu
- 1 cup chopped cilantro
- For garnish:
- Lime wedges
- Chili paste
Instructions:
- In a large pot, combine the coconut milk, chicken broth, tamarind paste, sugar, salt, shrimp paste, lemongrass, and kaffir lime leaves. Bring to a boil, then reduce the heat to low and let the mixture simmer for 10-15 minutes, until fragrant and flavorful.
- Meanwhile, cook the laksa noodles according to the package instructions, then drain and set aside.
- Strain the broth mixture through a fine sieve, discarding the solids. Return the broth to the pot and bring to a boil over high heat.
- Add the sliced shrimp, bean sprouts, tofu, and cilantro to the pot, and stir to combine. Let the mixture come to a boil, then remove from heat.
- To serve, divide the cooked laksa noodles among four bowls. Ladle the hot broth mixture over the noodles, making sure to include some of the toppings in each serving.
- Garnish the laksa with lime wedges and chili paste, if desired, and serve hot.
Tips:
- You can use chicken, prawns, or tofu as toppings for your laksa, depending on your preference.
- For a spicier laksa, add more chili paste to taste.
- To make a vegetarian laksa, simply omit the shrimp and use vegetable broth instead of chicken broth.
Sarawak Laksa, a noodle dish originating from the Malaysian state of Sarawak, is a true feast for the senses. With its rich and flavorful broth, tender noodles, and various toppings, this dish is sure to satisfy your cravings for something spicy and satisfying. So gather your ingredients and get ready to enjoy a taste of Sarawak in your own kitchen!
