Ingredients

Adjust Servings:

	For the Broth:
	½ Kg Mackerel Fish fresh or canned
	8 Cups Water
	2 tbsp Tamarind Paste
	1 Lemongrass Stalk bruised
	5 Dried Chilies soaked and blended
	1 tbsp Shrimp Paste (Belacan)
	2 tbsp Sugar
	Acc. To Taste Salt
	For the Noodles and Toppings:
	400 gm Rice Noodles cooked
	1 Cucumber julienned
	1 Red Onion thinly sliced
	1 Cup Pineapple diced
	½ Cup Mint leaves
	2 Fresh Red Chilies sliced
	¼ Cup Hae Ko (Sweet Shrimp Paste) optional

Features:

Cuisine:

Thailand

1 hr 20 min
Serves 6
Medium

Ingredients

For the Broth:
½ Kg Mackerel Fish
fresh or canned
8 Cups Water
2 tbsp Tamarind Paste
1 Lemongrass Stalk
bruised
5 Dried Chilies
soaked and blended
1 tbsp Shrimp Paste (Belacan)
2 tbsp Sugar
Acc. To Taste Salt
For the Noodles and Toppings:
400 gm Rice Noodles
cooked
1 Cucumber
julienned
1 Red Onion
thinly sliced
1 Cup Pineapple
diced
½ Cup Mint leaves
2 Fresh Red Chilies
sliced
¼ Cup Hae Ko (Sweet Shrimp Paste)
optional

Description

Asam Laksa is a tangy and spicy noodle soup that hails from Penang, Malaysia. Known for its unique blend of bold flavors, this dish combines a tamarind-based broth with flaked fish, rice noodles, and fresh herbs. The result is a perfect balance of sour, savory, and spicy, making Asam Laksa a must-try for adventurous food lovers.

Zesty and aromatic, Asam Laksa is a bold Malaysian classic bursting with flavor!

Here’s the recipe for Delicious and Savory Asam Laksa;

Directions:

Boil the mackerel in water until cooked.
Remove the fish, debone, and flake the flesh.
Reserve the broth.
Blend dried chilies, shrimp paste, and tamarind paste into a smooth mixture.
Add to the broth along with lemongrass, sugar, and salt.
Simmer for 20 minutes.
Assemble noodles in bowls, top with flaked fish, and pour the hot broth over them.
Add cucumber, onion, pineapple, mint, and chilies.
Drizzle with hae ko if desired.