Cuban-style Laksa

Ingredients

While the original Malaysian Laksa features a blend of Malaysian spices and ingredients, the Cuban-style Laksa incorporates Cuban spices and flavors to create a fusion of cuisines. The traditional Malaysian Laksa broth is typically made with fish stock, while the Cuban-style Laksa replaces it with a combination of coconut milk and Cuban spices. Additionally, the toppings and garnishes are adapted to include ingredients commonly found in Cuban cuisine. We alse have the original recipe for Laksa, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 4 cups (940ml) vegetable broth 4 cups (940ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon Cuban spice blend (cumin, oregano, paprika) 1 tablespoon Cuban spice blend (cumin, oregano, paprika)
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce (optional for non-vegetarian version) 1 tablespoon fish sauce (optional for non-vegetarian version)
• 200g rice noodles 200g rice noodles
• 200g tofu, cubed 200g tofu, cubed
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 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 (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 10g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Cuban spice blend and tomato paste to the pot, stirring well to coat the onions and garlic.
3. 3.
   Pour in the coconut milk and vegetable broth, and bring to a simmer.
4. 4.
   Stir in the brown sugar, lime juice, soy sauce, and fish sauce (if using). Let the broth simmer for 10 minutes to allow the flavors to meld together.
5. 5.
   Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.
6. 6.
   In a separate pan, heat a tablespoon of olive oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove from heat and set aside.
7. 7.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot broth over the noodles.
8. 8.
   Top each bowl with cubed tofu, sliced red bell pepper, bean sprouts, and chopped cilantro.
9. 9.
   Serve the Cuban-style Laksa with lime wedges on the side for squeezing over the soup.

Treat your ingredients with care...

• Tofu — Press the tofu before cubing it to remove excess moisture and improve its texture in the dish.
• Rice noodles — Cook the rice noodles just until al dente to prevent them from becoming mushy in the soup.
• Cuban spice blend — If you can't find a pre-made Cuban spice blend, you can make your own by combining equal parts cumin, oregano, and paprika.

Tips & Tricks

• For a spicier version, add a sliced jalapeno or chili pepper to the broth while simmering.
• Customize the toppings by adding sliced avocado, chopped tomatoes, or pickled onions.
• If you prefer a heartier protein, substitute the tofu with cooked shrimp or shredded chicken.
• Adjust the sweetness and acidity of the broth by adding more or less brown sugar and lime juice according to your taste.
• To make it more filling, serve the Cuban-style Laksa with a side of Cuban black beans and rice.

Serving advice

Serve the Cuban-style Laksa hot, garnished with fresh cilantro and lime wedges. Encourage your guests to squeeze the lime juice over the soup just before eating to enhance the flavors.

Presentation advice

Present the Cuban-style Laksa in colorful bowls, showcasing the vibrant red bell peppers, bean sprouts, and tofu. Sprinkle some chopped cilantro on top for an added pop of green.