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Asam Laksa is a flavorful, tangy, and spicy Malaysian fish based rice noodle soup. It is a dish not to be missed when visiting Malaysia. | RotiNRice.com #asamlaksa #laksa #penanglaksa
5 from 1 vote

Asam Laksa

Asam Laksa is a flavorful, tangy, and spicy Malaysian fish based rice noodle soup. It is a dish not to be missed when visiting Malaysia.
Author : Linda Ooi
Course : Main Course
Cuisine : Malaysian
Keyword : asam laksa, laksa
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings : 4 servings
Calories : 428kcal

Ingredients
  

  • ¼ cup asam jawa / tamarind paste** (60g) + 1 cup (240ml) hot water
  • 8 cups water (2 liters)
  • 3 ikan kembung (chubb or yellowtail mackerel), gutted and scaled (about 20 oz/567g)
  • 3 slices asam gelugor (dried tamarind skin)
  • 12 to 15 stalks daun kesom (polygonum/Vietnamese coriander or mint)
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 packets fresh thick rice noodles (30 oz/950g) or 10 oz (283g) dried thick vermicelli***

Garnish

  • 1 small cucumber (julienned)
  • ½ pineapple (julienned)
  • 1 red onion (thinly sliced)
  • 2 red chilies (seeds removed and thinly sliced)
  • 6 stalks mint leaves (stem removed)
  • 2 bunga kantan / torch ginger, thinly sliced (optional)
  • 4 tbsp hei ko (sweet shrimp paste)
  • 1 lime (cut into wedges)

Spice Paste

  • 7 dried chilies (seeded, soaked in warm water, and drained)
  • 3 red chilies (seeded and cut into pieces)
  • 10 shallots (peeled and cut into quarters)
  • 2 stalks lemongrass (bottom third only, thinly sliced)
  • 1 inch fresh turmeric (peeled) (30g)
  • ¾ inch cube belacan (shrimp paste), toasted

Instructions
 

Spice Paste

  • Blend spice paste ingredients with ¼ cup (60ml) water. Transfer to a bowl.

Prepare the soup

  • Rinse asam jawa. Place in a bowl with 1 cup (240ml) hot water. Stir to dissolve some of the pulp then strain for the juice. Discard pulp.
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  • Bring 8 cups (2 liters) water in a large pot to a boil. Add ikan kembung (mackerel), lower heat to medium low and simmer for 15 minutes. Remove fish when cooked. Strain liquid with a metal strainer. You should get about 6 cups (1.5 liters) fish stock.
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  • Add tamarind juice, blended spice paste, asam gelugor, and daun kesum into pot with fish stock. Bring to a boil, lower heat, and allow it to simmer while you prepare the fish.
  • When fish is cool enough to handle, remove bones and flake the meat. Break into small pieces but keep some in bigger chunks.
  • Return flaked fish to the pot.
  • Season the soup with sugar and salt.

Cook the noodles

  • Cook noodles in boiling water for 1 to 2 minutes. Remove and strain.
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Serve

  • Place some noodles in a bowl. Top with a little julienned cucumber, pineapple, onion, red chili, mint leaves, and bunga kantan (torch ginger). Pour gravy over the noodles.
  • Serve immediately with hei ko (shrimp paste) and lime wedges.

Notes

**If tamarind paste is not available, 1 to 2 teaspoon (depending on taste) tamarind concentrate may be used instead.
***Dried thick vermicelli should be cooked in boiling water for a minute. Then turn off heat and let it soak for 6 to 8 minutes until soften. Remove and drain before serving.

Nutrition

Calories: 428kcal
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