Asam Laksa | Malaysian Sour and Spicy Fish Soup Noodles | Penang Asam Laksa [Nyonya Cooking]

mackerel

🥗Healthier: sardines

💰Cheaper: canned tuna

Sardines are lower in mercury and still flavorful.

tamarind

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides acidity with fewer calories.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers umami without fish.

Cook mackerel in water at low heat for about 10 minutes to prepare fish broth.

Blend galangal, turmeric, shallots, dried chillies, and shrimp paste with a bit of water until smooth.

Remove the cooked fish and keep the broth.

Add the blended spices to a pot of boiling water along with the vietnamese coriander.

Sieve the fish broth to remove impurities or bones.

Remove the flesh from the cooked fish, discarding skin and bones, and mash half of it.

Add tamarind paste soaked in hot water to the soup for sourness.

Add the mashed fish to the soup and let it simmer for about 15 minutes.

Season with sugar and salt to taste, ensuring the sourness is dominant.

Blanch prepared laksa noodles in the broth until hot and soft.

Serve the noodles topped with shrimp paste, pieces of fish, lettuce, cucumber, shallots, pineapple, and red chillies, garnished with mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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