Bavarian Laksa

Ingredients

While the original Malaysian Laksa typically uses ingredients like shrimp paste and fish sauce, our Bavarian adaptation replaces these with Bavarian spices and flavors. We have also incorporated local ingredients and adjusted the spice levels to suit the Bavarian palate. We alse have the original recipe for Laksa, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) Bavarian curry powder 1 tablespoon (15g) Bavarian curry powder
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) ground turmeric 1 teaspoon (5g) ground turmeric
• 1 teaspoon (5g) ground ginger 1 teaspoon (5g) ground ginger
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) maple syrup 1 tablespoon (15ml) maple syrup
• 1 cup (200g) sliced mushrooms 1 cup (200g) sliced mushrooms
• 1 cup (150g) sliced bell peppers 1 cup (150g) sliced bell peppers
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) cooked Bavarian egg noodles 1 cup (150g) cooked Bavarian egg noodles
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 5g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   In a small bowl, combine the Bavarian curry powder, paprika, cumin, coriander, turmeric, and ginger. Stir well to create a spice blend.
3. 3.
   Add the spice blend to the pot and cook for 1-2 minutes, stirring constantly to release the flavors.
4. 4.
   Pour in the coconut milk, vegetable broth, soy sauce, and maple syrup. Stir well to combine all the ingredients.
5. 5.
   Bring the soup to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
6. 6.
   Add the sliced mushrooms, bell peppers, and bean sprouts to the pot. Cook for an additional 5 minutes until the vegetables are tender.
7. 7.
   Divide the cooked Bavarian egg noodles among serving bowls. Ladle the hot soup over the noodles.
8. 8.
   Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Bavarian curry powder — Use a high-quality curry powder for the best flavor.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Bavarian egg noodles — Cook the noodles according to the package instructions and rinse with cold water to prevent them from sticking together.

Tips & Tricks

• Adjust the spice levels according to your preference by adding more or less of the Bavarian curry powder.
• For a spicier version, add a chopped chili pepper to the soup while cooking.
• Customize the vegetables by adding your favorites, such as sliced carrots or baby corn.
• If you prefer a thicker soup, simmer it for a few extra minutes to reduce the liquid.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Bavarian Laksa hot, garnished with fresh cilantro and lime wedges on the side. The lime juice adds a tangy freshness to the soup, while the cilantro enhances the flavors. Enjoy it as a main course or as a starter for a Bavarian feast.

Presentation advice

Present the Bavarian Laksa in individual bowls, with the colorful vegetables and noodles visible on top. Drizzle a little coconut milk on the surface of the soup for an attractive touch. Serve with a side of lime wedges and a sprig of fresh cilantro for an inviting presentation.