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Authentic Penang Assam Laksa
75 mintime
Harddifficulty
4Servings
—Rating
Nutrition facts
600 kcalCalories
40 gProtein
70 gCarbs
15 gFat

Per serving · Approximate values estimated by AI

MalaysianNoodle Soup

Authentic Penang Assam Laksa

Traditional dish · Malaysian

A vibrant and tangy fish-based noodle soup from Penang, characterized by its sour tamarind broth, rich with mackerel, lemongrass, galangal, and chili, topped with fresh herbs and pineapple.

Ingredients

Servings4
  • Mackerel500g
  • Rice noodles (thick)400g
  • Tamarind paste100g
  • Lemongrass4 stalks
  • Galangal5cm piece
  • Chilies (dried)10
  • Shallots5
  • Garlic5 cloves
  • Shrimp paste (belacan)1 tbsp
  • Pineapple1/2
  • Cucumber1
  • Mint leaves1 bunch
  • Cilantro1 bunch
  • Red onion1
  • Fish sauce3 tbsp
  • Sugar1 tbsp
  • Saltto taste
  • Water2 liters

Steps

  1. 1

    Boil mackerel in water until cooked. Remove fish, debone, and flake. Reserve the fish stock.

  2. 2

    Soak dried chilies in hot water until softened. Blend chilies, shallots, garlic, and shrimp paste into a paste.

  3. 3

    Bruise lemongrass and galangal. Add to the reserved fish stock along with the blended chili paste. Simmer for 30 minutes.

  4. 4

    Add tamarind paste, fish sauce, and sugar to the broth. Simmer for another 15 minutes. Strain the broth.

  5. 5

    Cook rice noodles according to package directions. Drain and rinse.

  6. 6

    Prepare garnishes: julienne cucumber and pineapple, chop mint and cilantro, thinly slice red onion.

  7. 7

    Assemble by placing noodles in a bowl, topping with flaked fish, and ladling the hot broth over. Garnish with cucumber, pineapple, mint, cilantro, and red onion.

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