New Mexican Spicy Shrimp Laksa

Ingredients

While the original Malaysian laksa is known for its fragrant coconut curry broth, our New Mexican adaptation adds a spicy kick with the use of local chili peppers. We also incorporate traditional New Mexican ingredients such as corn, black beans, and cilantro to infuse the dish with a unique southwestern flair. We alse have the original recipe for Laksa, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon New Mexican chili powder 1 tablespoon New Mexican chili powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) canned diced tomatoes 1 cup (240ml) canned diced tomatoes
• 1 cup (240ml) frozen corn kernels 1 cup (240ml) frozen corn kernels
• 1 cup (240ml) canned black beans, rinsed and drained 1 cup (240ml) canned black beans, rinsed and drained
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt and pepper to taste Salt and pepper to taste
• 8 oz (225g) rice noodles 8 oz (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 (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the New Mexican chili powder, ground cumin, and dried oregano to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the shrimp to the pot and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pot and set aside.
4. 4.
   Pour the chicken broth, coconut milk, and diced tomatoes into the pot. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the frozen corn kernels and black beans to the pot. Stir well and let the soup simmer for another 5 minutes.
6. 6.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
7. 7.
   Return the cooked shrimp to the pot and stir in the lime juice. Season with salt and pepper to taste.
8. 8.
   To serve, divide the rice noodles among bowls and ladle the spicy shrimp laksa 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 the shrimp properly before cooking to remove any grit or sand.
• New Mexican chili powder — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Rice noodles — Cook the rice noodles al dente to ensure they don't become mushy when added to the laksa.

Tips & Tricks

• For an extra smoky flavor, you can grill the shrimp before adding them to the laksa.
• If you prefer a thicker broth, you can blend a small portion of the soup and add it back to the pot.
• Customize the toppings by adding sliced avocado, chopped green onions, or a dollop of sour cream.
• Adjust the spiciness by adding or reducing the amount of New Mexican chili powder.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the New Mexican Spicy Shrimp Laksa hot, garnished with fresh cilantro and lime wedges. Accompany it with warm tortillas or crusty bread to soak up the flavorful broth.

Presentation advice

Present the laksa in vibrant bowls, allowing the colorful ingredients to shine. Drizzle a swirl of coconut milk on top and sprinkle some chopped cilantro for an appealing visual touch.