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Asam Laksa – Sour and Spicy Fish Soup from Penang
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Asam Laksa – Sour and Spicy Fish Soup from Penang
Laura Chen
4
20 minutes
75 minutes
500
Malaysian
Soup
Laksa Penang, also known as Asam Laksa, is a sour and spicy Malaysian fish soup with a thick tamarind broth. It is traditionally served with rice noodles, mackerel and fresh herbs and stands out for its intense flavor. The combination of tamarind, chili and mint gives the dish a refreshing note.
Ingredients
Ingredients
- 300 g rice noodles
- 500 g mackerel, cooked and flaked
- 1.5 liters water
- 3 tbsp tamarind paste
- 2 tbsp oil
- 3 garlic cloves, chopped
- 2 onions, finely chopped
- 3 red chilies, sliced into rings
- 2 stalks lemongrass, bruised
- 1 tbsp belacan (shrimp paste)
- 1 tsp sugar
- 1 tsp salt
- To serve: 1 handful mint leaves, 150 g pineapple chunks, 1/2 cucumber, sliced, 1 red onion, sliced into rings.
Instructions
Preparation
- Cook the rice noodles according to the package directions and set aside
- Heat the oil in a large pot and sauté the garlic and onions
- Add the chilies, lemongrass and shrimp paste and mix well
- Stir in the water and tamarind paste, bring to a boil and simmer for 30 minutes
- Add the cooked mackerel and season with salt and sugar
- Arrange the noodles in bowls, ladle the hot soup over them and garnish with mint, pineapple, cucumber and onion.
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