Russian-style Laksa

Ingredients

While the original Malaysian Laksa is known for its spicy and coconut-based broth, this Russian-style Laksa incorporates elements of Russian cuisine by using beets and sour cream to create a rich and tangy broth. The traditional Laksa noodles are replaced with Russian egg noodles, and the toppings are adapted to include ingredients commonly found in Russian cuisine. We alse have the original recipe for Laksa, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 beet, peeled and grated 1 beet, peeled and grated
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 200g Russian egg noodles 200g Russian egg noodles
• 200g chicken breast, cooked and shredded 200g chicken breast, cooked and shredded
• 100g shrimp, cooked and peeled 100g shrimp, cooked and peeled
• 2 hard-boiled eggs, sliced 2 hard-boiled eggs, sliced
• 4 radishes, thinly sliced 4 radishes, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the paprika, cumin, and coriander to the pot, and cook for another minute.
3. 3.
   Add the grated beet, vegetable broth, coconut milk, tomato paste, fish sauce, soy sauce, lime juice, and brown sugar to the pot. Stir well to combine.
4. 4.
   Bring the broth to a simmer and let it cook for 15 minutes to allow the flavors to meld together.
5. 5.
   Meanwhile, cook the Russian egg noodles according to the package instructions. Drain and set aside.
6. 6.
   To serve, divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles.
7. 7.
   Top each bowl with shredded chicken, shrimp, sliced hard-boiled eggs, radishes, and fresh cilantro.
8. 8.
   Serve the Russian-style Laksa with a dollop of sour cream on top.

Treat your ingredients with care...

• Beet — Wear gloves while handling beets to prevent staining your hands.
• Shrimp — Make sure to cook the shrimp until they turn pink and opaque.
• Radishes — Slice the radishes thinly for a crisp and refreshing texture in the Laksa.

Tips & Tricks

• If you prefer a spicier Laksa, add a teaspoon of chili flakes or a chopped chili pepper to the broth.
• For a vegetarian version, omit the chicken and shrimp and add tofu or tempeh as a protein substitute.
• Adjust the sweetness and tanginess of the broth by adding more or less brown sugar and lime juice, according to your taste preference.
• Garnish the Laksa with additional herbs like Thai basil or mint for added freshness.
• Leftover Laksa can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Russian-style Laksa hot, garnished with fresh cilantro and a dollop of sour cream. Accompany it with a slice of crusty bread or Russian black bread for a complete meal.

Presentation advice

To enhance the presentation, arrange the toppings neatly on top of the noodles and pour the vibrant beet broth over them. The contrasting colors of the ingredients will make the dish visually appealing.