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Laksa Johor – Coconut Fish Soup with Spaghetti
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Laksa Johor – Coconut Fish Soup with Spaghetti
Laura Chen
4
30 Minuten
90 Minuten
600
Malaysian
Soup
Laksa Johor is a Malaysian laksa in which you use spaghetti instead of rice noodles. The broth of coconut milk, mackerel and curry powder tastes creamy and spicy, and tamarind adds acidity. Top it with cilantro, lime and sambal.
Ingredients
Ingredients
- 400 g spaghetti
- 500 g mackerel or sea bass, cooked and flaked
- 1 liter coconut milk
- 2 tbsp oil
- 3 garlic cloves, chopped
- 2 onions, finely chopped
- 2 tbsp curry powder
- 2 tsp ground turmeric
- 2 stalks lemongrass, bruised
- 1 tbsp tamarind paste
- 1 tbsp dried shrimp, ground
- 500 ml fish stock
- Salt and sugar to taste
- To serve: 1 bunch cilantro, 4 tsp sambal, 2 limes in wedges.
Instructions
- Cook the spaghetti according to the package instructions and set aside
- Heat the oil in a large pot and fry the onions and garlic until fragrant
- Add the curry powder, turmeric and lemongrass and toast briefly
- Pour in the fish stock and stir in the tamarind paste
- Add the cooked mackerel and ground shrimp
- Stir in the coconut milk and simmer on low heat for 30 minutes
- Season with salt and sugar
- Divide the spaghetti among bowls, pour the hot soup over it and serve with fresh herbs, sambal and lime.
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