Dutch-Style Laksa

Ingredients

While the original Malaysian Laksa is known for its intense spiciness and complex flavors, this Dutch-Style Laksa has been adapted to suit the milder taste preferences of the Dutch cuisine. The level of spiciness has been reduced, and some traditional Malaysian ingredients have been substituted with locally available Dutch ingredients to create a unique fusion dish. We alse have the original recipe for Laksa, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 400ml (14 fl oz) coconut milk 400ml (14 fl oz) coconut milk
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sambal oelek (Indonesian chili paste) 1 teaspoon sambal oelek (Indonesian chili paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the sliced chicken breast to the pot and cook until browned.
4. 4.
   Stir in the curry powder, ground turmeric, ground coriander, and paprika. Cook for another minute to release the flavors.
5. 5.
   Pour in the coconut milk and vegetable broth. Bring to a simmer and let it cook for 10 minutes.
6. 6.
   Add the sliced red bell pepper, sambal oelek, soy sauce, fish sauce, and lime juice. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
7. 7.
   Divide the cooked rice noodles into serving bowls. Ladle the hot soup over the noodles.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Rice noodles — Follow the package instructions for cooking time to ensure they are cooked al dente. Overcooking can result in mushy noodles.
• Sambal oelek — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a vegetarian version, substitute chicken with tofu or tempeh.
• Customize the toppings by adding bean sprouts, boiled egg, or shrimp.
• Adjust the spiciness by adding more or less sambal oelek.
• For a heartier meal, serve the Dutch-Style Laksa with a side of crusty bread.
• Leftovers can be refrigerated for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.

Serving advice

Serve the Dutch-Style Laksa hot in individual bowls, garnished with fresh cilantro. Accompany it with a wedge of lime for squeezing over the soup to enhance the flavors.

Presentation advice

To make the dish visually appealing, arrange the sliced red bell pepper and cilantro leaves on top of the soup. The vibrant colors will add a pop of freshness to the presentation.