Hungarian-style Laksa

Ingredients

While the original Malaysian Laksa typically uses ingredients like lemongrass, shrimp paste, and fish sauce, this Hungarian adaptation replaces them with Hungarian spices and flavors. The Hungarian-style Laksa incorporates paprika, caraway seeds, and sour cream to give it a unique twist that complements the traditional elements of Laksa. We alse have the original recipe for Laksa, so you can check it out.

• 250g (8.8 oz) rice noodles 250g (8.8 oz) rice noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• 2 chicken breasts, cooked and shredded 2 chicken breasts, cooked and shredded
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 100g (3.5 oz) bean sprouts 100g (3.5 oz) bean sprouts
• 2 tablespoons sour cream 2 tablespoons sour cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 20g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

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 and translucent.
3. 3.
   Stir in the paprika and caraway seeds, and cook for another minute to release their flavors.
4. 4.
   Pour in the coconut milk and chicken broth, and bring to a simmer.
5. 5.
   Add the shredded chicken, sliced red bell pepper, julienned carrot, and bean sprouts to the pot. Cook for 5-7 minutes until the vegetables are tender.
6. 6.
   Stir in the sour cream to add creaminess to the broth.
7. 7.
   Divide the cooked rice 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...

• Rice noodles — Follow the package instructions for cooking time to achieve the desired texture. Do not overcook as they can become mushy.
• Caraway seeds — Toasting the caraway seeds before using them will enhance their flavor. Heat a dry skillet over medium heat and toast the seeds for a couple of minutes until fragrant.
• Sour cream — For a creamier consistency, whisk the sour cream before adding it to the soup. This will ensure it blends smoothly into the broth.

Tips & Tricks

• To make the soup spicier, add a pinch of Hungarian hot paprika or chili flakes.
• Customize the vegetable selection based on seasonal availability.
• For a vegetarian version, substitute the chicken with tofu or mushrooms.
• Adjust the consistency of the soup by adding more chicken broth or coconut milk if desired.
• Serve the Laksa with a side of crusty bread or Hungarian pogácsa (cheese biscuits) for a complete meal.

Serving advice

Serve the Hungarian-style Laksa hot in individual bowls, allowing each person to garnish their soup with fresh cilantro and a squeeze of lime juice according to their taste preferences. Accompany the soup with a side of crusty bread or Hungarian pogácsa for a satisfying meal.

Presentation advice

To enhance the presentation, arrange the cooked rice noodles neatly at the bottom of each bowl before ladling the soup over them. Garnish with a sprig of fresh cilantro and place a lime wedge on the rim of each bowl for an inviting touch.