Asam Laksa 亞參叻沙

A classic Malaysian sour and spicy noodle soup, known for its rich fish-based broth infused with tamarind and fragrant herbs.

Nutrition (per serving)

Ingredients

• 500g Mackerel (ikan kembung)
• 2.5 Liters Water
• 100g Tamarind paste (assam paste)
• 1 tsp Turmeric powder
• 1 tsp Salt
• 1 tsp Sugar
• 5 slices Assam Gelugor (dried tamarind slices)
• 2 bunches Laksa leaves (Daun Kesum / Vietnamese mint), approx. 40g
• 1 Torch ginger flower (Bunga Kantan), halved
• 3 stalks Lemongrass, bruised
• 3 inches Galangal, bruised and sliced
• 2 medium Red onions, sliced
• 15 Dried chillies, soaked and deseeded
• 100g Shallots
• 1 tsp Belacan (shrimp paste), toasted
• 5 Fresh red chillies, thinly sliced
• 4 Candlenuts, soaked
• 1 tbsp Dried shrimp, soaked
• 500g Thick rice vermicelli
• 1/4 Pineapple, finely julienned
• 1/2 Cucumber, finely julienned
• 1 small bunch Mint leaves
• 2 Hard-boiled eggs, quartered
• 2 tbsp Prawn paste (Hae Ko), diluted with a little hot water

Steps

1. Clean mackerel. Boil water. Add mackerel and sliced red onion. Cook for 10-15 minutes until fish is cooked.
2. Remove fish from broth. Let cool, then debone and flake the flesh. Set aside. Strain broth to remove impurities, keeping the clear fish broth.
3. Soak dried chillies and candlenuts in hot water for 15 minutes. Soak dried shrimp in hot water for 15 minutes.
4. In a blender, combine soaked dried chillies, shallots, lemongrass, galangal, belacan, fresh red chillies, soaked candlenuts, and soaked dried shrimp. Blend until a smooth paste forms. Add a little water if needed.
5. In a large pot, add the spice paste to the strained fish broth. Add tamarind paste (mixed with water), turmeric powder, salt, sugar, assam gelugor, lemongrass, galangal, laksa leaves, and torch ginger flower. Bring to a boil, then reduce heat and simmer for 20-30 minutes for flavors to meld.
6. Cook thick rice vermicelli according to package instructions. Drain and set aside.
7. In serving bowls, place a portion of cooked vermicelli. Ladle hot asam laksa soup over the noodles.
8. Top with flaked fish, julienned pineapple, julienned cucumber, sliced red onion, sliced fresh red chillies, mint leaves, laksa leaves, and quartered hard-boiled eggs.
9. Serve immediately with a dollop of diluted prawn paste (Hae Ko) on the side.

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