Latin American Style Laksa

Ingredients

While the original Malaysian laksa typically uses ingredients like coconut milk and Asian spices, this Latin American adaptation incorporates Latin American flavors and ingredients. The coconut milk is replaced with a tomato-based broth, and Latin American spices such as cumin and paprika are used to enhance the flavors. Additionally, local seafood varieties commonly found in Latin America are used in this recipe. We alse have the original recipe for Laksa, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, mussels, squid, fish fillets) 500g (1.1 lb) mixed seafood (shrimp, mussels, squid, fish fillets)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
2. 2.
   Add the cumin, paprika, dried oregano, and chili powder to the pot. Stir well to coat the vegetables with the spices.
3. 3.
   Add the mixed seafood to the pot and cook for 2-3 minutes, until the seafood starts to turn opaque.
4. 4.
   Pour in the fish or vegetable broth, tomato puree, and coconut milk. Stir to combine all the ingredients.
5. 5.
   Bring the soup to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
6. 6.
   Stir in the lime juice and season with salt and pepper to taste.
7. 7.
   Serve the Latin American Style Laksa hot, garnished with fresh cilantro and lime wedges.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the soup. Cook it just until it turns opaque to avoid overcooking and maintaining its tenderness.

Tips & Tricks

• If you prefer a spicier soup, add a chopped chili pepper or a dash of hot sauce.
• Serve the laksa with a side of crusty bread or tortillas for dipping.
• Feel free to customize the seafood selection based on what is available and fresh in your local market.
• For an extra burst of freshness, squeeze some lime juice over the soup just before serving.
• If you want a thicker soup, simmer it for a bit longer to reduce the liquid.

Serving advice

Serve the Latin American Style Laksa in individual bowls, garnished with fresh cilantro and lime wedges. Accompany it with warm tortillas or crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the seafood on top of the soup and sprinkle some additional paprika or chili powder for a pop of color. Serve the laksa in colorful bowls to showcase the vibrant flavors of the dish.