Argentinian-style Laksa

Ingredients

While the original Malaysian Laksa is traditionally made with coconut milk and a variety of Southeast Asian spices, our Argentinian-style Laksa incorporates elements of Argentinian cuisine. We replace the coconut milk with a creamy blend of dulce de leche and chimichurri sauce, adding a sweet and tangy twist to the dish. Additionally, we introduce Argentinian spices such as smoked paprika and oregano to enhance the flavor profile. We alse have the original recipe for Laksa, so you can check it out.

• 500g (1.1 lb) chicken breast, thinly sliced 500g (1.1 lb) chicken breast, thinly sliced
• 200g (7 oz) prawns, peeled and deveined 200g (7 oz) prawns, peeled and deveined
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 2 tablespoons dulce de leche 2 tablespoons dulce de leche
• 2 tablespoons chimichurri sauce 2 tablespoons chimichurri sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 40g (Sugars: 8g)
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the sliced chicken breast to the pot and cook until lightly browned.
3. 3.
   Stir in the smoked paprika, dried oregano, cumin, and turmeric, coating the chicken evenly with the spices.
4. 4.
   Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
5. 5.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Add the prawns, red bell pepper, dulce de leche, and chimichurri sauce to the pot. Stir well and let it simmer for another 5 minutes.
7. 7.
   Stir in the fish sauce and lime juice. Season with salt and pepper to taste.
8. 8.
   Divide the cooked rice noodles among serving bowls. Ladle the Argentinian-style Laksa over the noodles.
9. 9.
   Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Rice noodles — Ensure not to overcook the rice noodles as they can become mushy. Follow the package instructions for the best results.
• Chimichurri sauce — If you can't find chimichurri sauce, you can make your own by combining fresh parsley, garlic, red wine vinegar, olive oil, and a pinch of red pepper flakes.

Tips & Tricks

• For an extra kick of heat, add a few drops of Argentinian hot sauce to the Laksa.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water to the pot and simmer until thickened.
• Customize your Laksa by adding your favorite vegetables such as sliced carrots or bok choy.
• If you're not a fan of prawns, you can substitute them with scallops or tofu for a vegetarian option.
• To make it spicier, garnish with sliced jalapenos or sprinkle with red pepper flakes.

Serving advice

Serve the Argentinian-style Laksa hot, garnished with fresh cilantro and lime wedges on the side. The vibrant colors and aromatic flavors will make it a feast for the senses.

Presentation advice

Present the Laksa in individual bowls, with the rice noodles at the bottom and the flavorful broth poured over the top. Garnish with a sprinkle of fresh cilantro for an added pop of color.