Malaysian Assam Laksa
Tangy fish soup with rice noodles and aromatic herbs
Ingredients
Instructions
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Prepare the fishIn a large pot, add the fish, 1 stalk of lemongrass, and 2 liters of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the fish is fully cooked. Remove the fish, allow to cool, then flake the meat, discarding the bones and skin. Reserve the fish stock.
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Make the spice pasteIn a food processor, blend the dried chilies, fresh chilies, shallots, galangal, ginger, and toasted belacan until it forms a smooth paste. Add a little water if needed to help with blending.
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Cook the laksa brothHeat 2 tablespoons of oil in a large pot over medium heat. Add the spice paste and remaining lemongrass, and fry until fragrant, about 5-7 minutes. Pour in the reserved fish stock, add the tamarind slices or paste, and bring to a boil. Reduce heat and simmer for 15-20 minutes, allowing flavors to meld together. Add the flaked fish back into the broth and season with salt to taste.
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Prepare the noodlesWhile the broth is simmering, cook the rice noodles according to package instructions until they are al dente. Drain well and rinse with cold water to prevent sticking.
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Prepare the garnishesArrange the cucumber, pineapple, red onion, mint leaves, and torch ginger flower (if using) on a serving platter for diners to add to their bowls as desired.
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Assemble the laksaPlace a portion of noodles in each serving bowl. Ladle the hot laksa broth with fish over the noodles. Allow each person to add their own garnishes according to preference.
Nutritional Information
380
Calories
per serving
24
Protein
g per serving
52
Carbohydrates
g per serving
8
Total Fat
g per serving
2
Saturated Fat
g per serving
3
Fiber
g per serving
12
Sugar
g per serving
950
Sodium
mg per serving
35
Vitamin C
% daily value
15
Iron
% daily value
Malaysian Assam Laksa is Also Known As
Penang Laksa, Asam Laksa, Laksam, Laksa Kedah or Sour Fish Noodle Soup
