Gluten-free Singapore Laksa: a spicy and fragrant Asian classic

Laksa is a signature dish of Singapore, but originates from Malaysia, Indonesia and China (Peranakan communities). This dish combines a coconut milk-based broth, rice noodles (basically wheat noodles) and a blend of spices, creating a rich and flavorful soup. Proteins such as shrimp, chicken, or tofu are often added to make it a complete meal. This gluten-free version is perfect for discovering the delights of Singaporean cuisine.

Cooking method: traditional

Servings: 4

Ingredients

200 g rice noodles (or other gluten-free noodles)
300 g peeled shrimp
300 g chicken (boneless breast or thigh)
400 ml coconut milk
750 ml gluten-free chicken broth
2 tbsp gluten-free Laksa curry paste (or red curry paste)
1 tbsp coconut oil or vegetable oil
2 kaffir lime leaves
1 stalk of lemongrass, crushed
1 tsp palm sugar (or brown sugar)
1 handful of bean sprouts (optional)
A few fresh coriander leaves, to garnish
1 lime , cut into quarters

Preparation

1
Prepare the noodles: Cook the rice noodles according to the package instructions, then drain them, run them under cold water to stop the cooking and set them aside.
2
Sauté the curry paste: In a large saucepan or high frying pan, heat the oil over medium heat and add the Laksa curry paste or red curry. If you would like to make your own Laksa curry paste, here is the recipe here. Brown it for 1 to 2 minutes, until it releases its aromas.
3
Prepare the broth: Add the coconut milk, chicken broth, kaffir lime leaves and lemongrass. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes to allow the flavors to blend.
4
Cooking the chicken and shrimp: Add the chicken strips and cook for 5 to 7 minutes, until tender. Then add the shrimp and cook for another 3 to 4 minutes, until they are nicely pink and cooked.
5
Seasoning: Add the palm sugar and adjust the salt if necessary. Remove the lemongrass and kaffir lime leaves.
6
Assembly: In each bowl, place a portion of rice noodles, then pour in the Laksa broth, making sure to distribute the chicken, shrimp and vegetables evenly.
7
Garnish: Add the bean sprouts and garnish with fresh coriander leaves. Serve with a wedge of lime for a slight zest of acidity.

Read it online: https://glutenevasion.fr/recette/laksa-de-singapour-sans-gluten-un-classique-asiatique-epice-et-parfume/