Moroccan Spiced Laksa

Ingredients

While the original Malaysian Laksa is known for its creamy coconut milk base and Southeast Asian spices, our Moroccan adaptation infuses the dish with the warm and aromatic spices of Morocco, such as cumin, coriander, and cinnamon. We also incorporate traditional Moroccan ingredients like preserved lemons and harissa paste to add a tangy and spicy kick to the dish. 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 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) Moroccan harissa paste 1 tablespoon (15g) Moroccan harissa paste
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1/2 teaspoon (2.5g) ground cinnamon 1/2 teaspoon (2.5g) ground cinnamon
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) fish sauce (optional) 1 tablespoon (15ml) fish sauce (optional)
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
• 200g rice noodles 200g rice noodles
• 200g cooked chicken, shredded 200g cooked chicken, shredded
• 200g prawns, peeled and deveined 200g prawns, peeled and deveined
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (30g) bean sprouts 1 cup (30g) bean sprouts
• 2 tablespoons (10g) fresh cilantro, chopped 2 tablespoons (10g) fresh cilantro, chopped
• 2 tablespoons (10g) fresh mint leaves, chopped 2 tablespoons (10g) fresh mint leaves, chopped
• 2 tablespoons (10g) fresh basil leaves, chopped 2 tablespoons (10g) fresh basil leaves, chopped
• 2 preserved lemons, sliced (for garnish) 2 preserved lemons, sliced (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 15g)
• Carbohydrates: 45g (Sugars: 8g)
• Protein: 25g
• Fiber: 4g
• Salt: 2.5g

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 golden brown.
2. 2.
   Stir in the Moroccan harissa paste, ground cumin, ground coriander, and ground cinnamon. Cook for another minute to release the flavors.
3. 3.
   Pour in the coconut milk, vegetable broth, soy sauce, fish sauce (if using), lime juice, and brown sugar. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
4. 4.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
5. 5.
   Add the shredded chicken, prawns, red bell pepper, and carrot to the simmering broth. Cook for 5-7 minutes until the prawns are pink and cooked through.
6. 6.
   Divide the cooked rice noodles among serving bowls. Ladle the hot broth with chicken, prawns, and vegetables over the noodles.
7. 7.
   Garnish each bowl with bean sprouts, fresh cilantro, mint leaves, basil leaves, and sliced preserved lemons.
8. 8.
   Serve the Moroccan Spiced Laksa hot and enjoy the explosion of flavors!

Treat your ingredients with care...

• Rice noodles — Cook the rice noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook in the hot broth.
• Preserved lemons — If you can't find preserved lemons, you can substitute with fresh lemon zest for a similar tangy flavor.

Tips & Tricks

• To make the dish spicier, add more harissa paste or sprinkle some chili flakes on top before serving.
• For a vegetarian version, replace the chicken and prawns with tofu or your favorite vegetables.
• Adjust the sweetness and tanginess of the broth by adding more or less brown sugar and lime juice according to your taste preference.
• If you prefer a thicker broth, simmer it for a longer time to reduce and concentrate the flavors.
• Serve the laksa with a side of warm crusty bread to soak up the delicious broth.

Serving advice

Serve the Moroccan Spiced Laksa in individual bowls, allowing each person to customize their toppings with bean sprouts, fresh herbs, and sliced preserved lemons. Provide chopsticks and spoons for a versatile dining experience.

Presentation advice

To enhance the presentation, arrange the cooked prawns, shredded chicken, and colorful vegetables on top of the noodles before pouring the hot broth. Garnish with a sprinkle of fresh herbs and a slice of preserved lemon for an eye-catching finish.