Assam Laksa
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Ingredients
- 1 pound mackerel fish can be substituted with any firm white fish
- 1 pack dried tamarind pulp about 0.44 pounds
- 10 cups water
- 4 stalks lemongrass bruised
- 5-6 kaffir lime leaves
- 2-3 tablespoons chili paste can be substituted with fresh chilies
- 1 tablespoon shrimp paste
- 1 tablespoon sugar
- Salt to taste
- 1 pack rice noodles soaked and cooked
- 1 cucumber shredded
- 1 red onion sliced thinly
- 1 bunch mint leaves chopped
- 1 bunch laksa leaves can be substituted with coriander leaves, chopped
Instructions
- Clean and fillet the fish. Boil the fish in 5 cups of water until cooked. Remove the cooked fish and set aside. Keep the fish stock.
- Soak the tamarind pulp in 5 cups of hot water. Mash it until the water becomes murky. Strain the pulp, discard the seeds and residue. Keep the tamarind water.
- In a large pot, bring the fish stock and tamarind water to a boil. Add lemongrass, kaffir lime leaves, chili paste, shrimp paste, sugar and salt. Simmer for 30 minutes.
- Remove the lemongrass and kaffir lime leaves. Taste the soup, adjust the seasoning to your preference.
- Shred the boiled fish into small pieces. Add the fish into the soup.
- Serve the soup with cooked rice noodles, shredded cucumber, sliced red onion, chopped mint leaves and laksa leaves. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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