Peruvian-Style Laksa

Ingredients

While the original Malaysian Laksa is known for its creamy coconut milk base and aromatic spices, our Peruvian-style adaptation infuses the soup with Peruvian ingredients such as aji amarillo, a vibrant yellow chili pepper, and rocoto, a spicy red pepper. We also incorporate traditional Peruvian seafood like fresh fish, shrimp, and mussels to give the dish a distinct coastal twist. 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) aji amarillo paste 1 tablespoon (15g) aji amarillo paste
• 1 tablespoon (15g) rocoto paste 1 tablespoon (15g) rocoto paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 400ml coconut milk 400ml coconut milk
• 500ml fish or seafood stock 500ml fish or seafood stock
• 200g fresh fish fillets, cut into chunks 200g fresh fish fillets, cut into chunks
• 200g shrimp, peeled and deveined 200g shrimp, peeled and deveined
• 200g mussels, cleaned and debearded 200g mussels, cleaned and debearded
• 200g rice noodles, cooked according to package instructions 200g rice noodles, cooked according to package instructions
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• 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 softened.
2. 2.
   Stir in the aji amarillo paste, rocoto paste, ground cumin, turmeric, and paprika. Cook for 2 minutes to release the flavors.
3. 3.
   Pour in the coconut milk and fish or seafood stock. Bring the mixture to a simmer.
4. 4.
   Add the fish fillets, shrimp, and mussels to the pot. Cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
5. 5.
   Stir in the cooked rice noodles, fish sauce, and lime juice. Season with salt and pepper to taste.
6. 6.
   Ladle the Peruvian-Style Laksa into bowls and garnish with fresh cilantro. Serve with lime wedges on the side.

Treat your ingredients with care...

• Fish fillets — Use firm white fish such as cod, halibut, or snapper for the best results. Make sure to remove any bones before adding them to the soup.
• Aji amarillo paste — If you can't find aji amarillo paste, you can substitute it with a mix of yellow bell pepper and a small amount of habanero pepper for a similar flavor profile.
• Rocoto paste — Rocoto peppers are quite spicy, so adjust the amount according to your heat preference. If rocoto paste is not available, you can use a combination of red bell pepper and a small amount of jalapeno pepper.
• Fish or seafood stock — If you don't have fish or seafood stock, you can use vegetable or chicken stock as a substitute.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh rocoto pepper to the soup while it simmers.
• If you prefer a thicker soup, you can blend a small portion of the cooked soup and stir it back into the pot before adding the seafood.
• Customize your Peruvian-Style Laksa by adding additional vegetables such as bell peppers, corn, or green beans.
• To make it heartier, you can add chunks of cooked potatoes or sweet potatoes to the soup.
• If you're not a fan of seafood, you can substitute it with chicken or tofu for a different variation.

Serving advice

Serve the Peruvian-Style Laksa hot, garnished with fresh cilantro and lime wedges on the side. Accompany it with warm crusty bread or Peruvian cornbread for a satisfying meal.

Presentation advice

Present the Peruvian-Style Laksa in colorful bowls to showcase the vibrant colors of the soup. Arrange the seafood and noodles beautifully on top and sprinkle some chopped cilantro for an added touch of freshness.