Assam Laksa
Assam Laksa is a sour, savory, and spicy Malaysian noodle soup. This version features a rich fish-based broth infused with tamarind, lemongrass, and a blend of aromatic spices, served with thick rice noodles and fresh herbs.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 723 kcal
Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
broth
- 500 gmackerel, whole, cleaned
- 1.5 lwater
- 3 tbsptamarind paste
- 2 pcslemongrass, bruised
- 20 ggalangal, sliced
- 3 pcsred chili
- 4 pcsshallot
- 10 gginger, sliced
- 10 pcslaksa leaves
- 1 tspsalt
- 1 tspsugar
noodles
- 400 grice noodles, thick
garnish
- 1 pcscucumber, julienned
- 0.5 cuppineapple, diced
- 0.5 pcsred onion, thinly sliced
- 1 pcsred chili, sliced
- 0.25 cupmint leaves
Equipment
strainer · serving bowls · blender · large pot
The method
Step by step
- 1
Bring water to a boil in a large pot.
About 5 min
- 2
Add mackerel to the boiling water and cook for 10-15 minutes, or until the fish is cooked through and flaky.
About 15 min
Cook’s note: Do not overcook the fish, as it will be flaked later.
- 3
Remove the mackerel from the pot and set aside to cool; reserve the cooking liquid.
About 5 min
- 4
Once cool enough to handle, flake the fish meat, discarding bones and skin.
About 10 min
- 5
In a blender, combine red chili, shallot, and ginger for the broth until a smooth paste forms.
About 5 min
Cook’s note: Add a splash of the reserved fish broth if needed to help the blending process.
- 6
Strain the reserved fish cooking liquid into a clean pot.
About 2 min
Cook’s note: This removes any small bones or impurities from the broth.
- 7
Add the blended chili paste, tamarind paste, bruised lemongrass, sliced galangal, laksa leaves, salt, and sugar to the strained broth.
About 2 min
- 8
Bring the broth to a simmer and cook for 20 minutes, allowing the flavors to meld.
About 20 min
Cook’s note: Keep the broth at a gentle simmer, not a rolling boil.
- 9
Add the flaked mackerel to the simmering broth and continue to cook for another 5 minutes.
About 5 min
- 10
Meanwhile, prepare the rice noodles according to package instructions, usually by boiling until tender, then draining.
About 10 min
Cook’s note: Rinse the cooked noodles with cold water to prevent them from sticking.
- 11
Divide the cooked rice noodles among serving bowls.
About 1 min
- 12
Ladle the hot laksa broth and fish over the noodles.
About 1 min
- 13
Garnish each bowl with julienned cucumber, diced pineapple, thinly sliced red onion, sliced red chili, and fresh mint leaves.
About 3 min
Cook’s note: Arrange the garnishes attractively for a vibrant presentation.
Per serving
Nutrition
- Calories
- 723.2kcal
- Protein
- 23g
- Carbs
- 110.3g
- Fat
- 20.9g
- Fibre
- 3.6g
- Sugar
- 10.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover laksa broth and noodles separately in airtight containers in the refrigerator.
Reheat the broth gently on the stovetop; blanch noodles in hot water before combining.
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