Asam LaksaTamarind Fish Noodle Soup

Name: Asam Laksa (Tamarind Fish Noodle Soup)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Malaysia
Ingredients: 600 g Mackerel; 300 ml Fish Stock; 600 ml Fish Stock; 60 g Tamarind Paste; 80 g Chili Paste; 150 g Onion (thinly sliced); 10 g Garlic (finely chopped); 2 pcs Lemongrass (bruised); 15 g Galangal (sliced); 2 pcs Salam Leaf; 20 g Palm Sugar; 8 g Salt; 400 g Rice Noodles; 150 g Cucumber (thinly sliced); 200 g Pineapple (thinly sliced); 10 g Laksa Leaf (roughly chopped); 10 g Fresh Mint (roughly torn); 2 pcs Lime (cut into wedges)

This Penang-style noodle soup has a tangy tamarind broth layered with mackerel, aromatics, and chili, then finished with crunchy fresh garnishes. It is bright, savory, and assertively sour.

Prep

30m

Cook

50m

Serves

Estimated

Nutrition

Per serving

861kcal

Calories

43g

Protein

24g

Fat

117g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

600g
Mackerel
300ml
Fish Stock

Broth

600ml
Fish Stock
60g
Tamarind Paste
80g
Chili Paste
150g
Onion (thinly sliced)
10g
Garlic (finely chopped)
2pcs
Lemongrass (bruised)
15g
Galangal (sliced)
2pcs
Salam Leaf
20g
Palm Sugar
8g
Salt

Noodles

400g
Rice Noodles

Garnish

150g
Cucumber (thinly sliced)
200g
Pineapple (thinly sliced)
10g
Laksa Leaf (roughly chopped)
10g
Fresh Mint (roughly torn)
2pcs
Lime (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Place the mackerel in a saucepan with the fish stock and poach gently until it reaches 63°C (145°F). Lift it out, remove the skin and bones carefully, and flake the flesh.
02
Combine the fish stock, tamarind paste, chili paste, onion, garlic, lemongrass, galangal, salam leaves, palm sugar, and salt. Simmer for 20 minutes, then stir in the mackerel.
03
Cook the rice noodles according to the package directions until tender, then drain and divide among bowls.
04
Ladle the hot broth and fish over the noodles.
05
Finish with the cucumber, pineapple, laksa leaf, fresh mint, and limes.

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