Mexican Spicy Seafood Laksa

Ingredients

While the original Malaysian Laksa typically features a coconut milk-based broth, our Mexican adaptation replaces it with a spicy tomato-based broth. We also incorporate traditional Mexican spices and ingredients to infuse the dish with a distinct Mexican flavor profile. The seafood selection is also modified to include popular Mexican seafood options like shrimp, fish, and mussels. We alse have the original recipe for Laksa, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon (15g) Mexican chili powder 1 tablespoon (15g) Mexican chili powder
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) brown sugar 1 tablespoon (15ml) brown sugar
• 1 pound (450g) mixed seafood (shrimp, fish, mussels) 1 pound (450g) mixed seafood (shrimp, fish, mussels)
• 8 ounces (225g) rice noodles 8 ounces (225g) rice noodles
• 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: 15g (Saturated Fat: 8g)
• Carbohydrates: 35g (Sugars: 8g)
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Stir in the Mexican chili powder, ground cumin, paprika, and dried oregano. Cook for an additional minute to release the flavors.
3. 3.
   Add the diced tomatoes, fish or vegetable broth, coconut milk, fish sauce, lime juice, and brown sugar to the pot. Bring the mixture to a simmer and let it cook for 15 minutes to allow the flavors to meld together.
4. 4.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
5. 5.
   Add the mixed seafood to the simmering broth and cook for 5-7 minutes, or until the seafood is cooked through.
6. 6.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the spicy seafood broth over the noodles. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein and remove the shells before adding them to the broth.
• Fish — Choose a firm white fish like cod or halibut for best results.
• Mussels — Scrub the mussels thoroughly and discard any that do not close when tapped.

Tips & Tricks

• For an extra spicy kick, add a chopped jalapeno or serrano pepper to the broth.
• Customize the seafood selection based on your preferences and availability.
• Adjust the spice level by increasing or decreasing the amount of Mexican chili powder.
• If you prefer a creamier broth, add more coconut milk.
• Serve the Laksa with traditional Mexican condiments like sliced avocado, chopped cilantro, and diced red onion.

Serving advice

Serve the Mexican Spicy Seafood Laksa hot in individual bowls. Squeeze fresh lime juice over the soup just before eating to enhance the flavors. Accompany it with warm tortillas or crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of Laksa with a sprig of fresh cilantro and a lime wedge on the side. The vibrant colors of the seafood and the aromatic broth will make the dish visually appealing. Serve it in colorful Mexican pottery bowls to add an authentic touch to the presentation.