Assam Laksa
Spicy-sour fish noodle soup from Penang, Malaysia
Ingredients
Instructions
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Prepare the fishIn a large pot, bring 2 liters of water to a boil. Add the fish, lemongrass, and tamarind. Simmer for 15 minutes until the fish is cooked. Remove the fish, let it cool, then flake the meat, discarding the bones and skin. Reserve the fish stock.
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Make the spice pasteBlend the dried chilies, shallots, galangal, and toasted belacan with a little water to form a smooth paste. Heat 3 tablespoons of oil in a pan and sauté the paste for 10 minutes until fragrant and the oil separates.
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Prepare the soup baseAdd the sautéed spice paste to the reserved fish stock. Add the torch ginger flower and bring to a boil. Simmer for 30 minutes to allow the flavors to meld. Add the flaked fish meat back into the soup and season with salt to taste.
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Cook the noodlesBring a large pot of water to a boil. Cook the rice noodles according to package instructions until al dente, usually 2-3 minutes. Drain and rinse with cold water to prevent sticking.
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Prepare the garnishesArrange cucumber, red onion, mint leaves, pineapple chunks, and prawn paste on a serving plate. These will be added to the soup according to individual preference.
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Assemble and servePlace a portion of noodles in a bowl, ladle the hot soup over the noodles, making sure to include pieces of fish. Allow each person to add their own garnishes and a dollop of prawn paste according to taste.
Nutritional Information
520
Calories
per serving
28
Protein
grams
65
Carbohydrates
grams
18
Total Fat
grams
3.5
Saturated Fat
grams
4
Fiber
grams
12
Sugar
grams
950
Sodium
milligrams
35
Vitamin C
milligrams
3.2
Iron
milligrams
Assam Laksa is Also Known As
Penang Laksa, Laksa Asam, Sour Fish Laksa or Malaysian Sour Fish Soup
