Greek-Style Laksa

Ingredients

While the original Malaysian Laksa is known for its spicy and coconut-based broth, our Greek-style Laksa features a lighter and creamier broth infused with Mediterranean flavors. We have also incorporated Greek ingredients such as feta cheese, olives, and fresh herbs to give it a distinct Greek twist. We alse have the original recipe for Laksa, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, mussels, calamari) 500g (1.1 lb) mixed seafood (shrimp, mussels, calamari)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• 200ml (3/4 cup) coconut milk 200ml (3/4 cup) coconut milk
• 100g (3.5 oz) feta cheese, crumbled 100g (3.5 oz) feta cheese, crumbled
• 50g (1/4 cup) Kalamata olives, pitted and halved 50g (1/4 cup) Kalamata olives, pitted and halved
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 15g (Sugars: 8g)
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the sliced red bell pepper to the pot and cook for another 2 minutes.
3. 3.
   Stir in the dried oregano, dried thyme, paprika, and ground cumin, and cook for 1 minute to release the flavors.
4. 4.
   Add the canned diced tomatoes, fish or vegetable broth, and coconut milk to the pot. Bring to a simmer and let it cook for 10 minutes.
5. 5.
   Meanwhile, prepare the seafood by cleaning and deveining the shrimp, scrubbing the mussels, and slicing the calamari into rings.
6. 6.
   Add the mixed seafood to the pot and cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
7. 7.
   Stir in the crumbled feta cheese and Kalamata olives. Season with salt and pepper to taste.
8. 8.
   Serve the Greek-style Laksa hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the soup.
• Feta cheese — Use a good quality feta cheese for the best flavor and crumble it just before adding it to the soup to retain its texture.
• Kalamata olives — Rinse the olives to remove excess saltiness before halving them.

Tips & Tricks

• For a spicier kick, add a pinch of crushed red pepper flakes to the soup.
• Serve the Greek-style Laksa with crusty bread to soak up the delicious broth.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a thicker soup, simmer it for a few extra minutes to reduce the liquid.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will further develop.

Serving advice

Serve the Greek-style Laksa in deep bowls, allowing the vibrant colors of the seafood and vegetables to shine through. Garnish each bowl with a sprinkle of fresh parsley for a pop of green.

Presentation advice

To elevate the presentation, drizzle a swirl of extra virgin olive oil on top of the soup just before serving. Serve with a side of warm bread and a lemon wedge for squeezing over the soup.