Main Course

Assam Laksa

Name: Assam Laksa
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: malaysian
Ingredients: 500 g mackerel whole, cleaned; 1.5 l water; 3 tbsp tamarind paste; 2 pcs lemongrass bruised; 20 g galangal sliced; 3 pcs red chili; 4 pcs shallot; 10 g ginger sliced; 10 pcs laksa leaves; 1 tsp salt; 1 tsp sugar; 400 g rice noodles thick; 1 pcs cucumber julienned; 0.5 cup pineapple diced; 0.5 pcs red onion thinly sliced; 1 pcs red chili sliced; 0.25 cup mint leaves

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

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

72%Score

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

Storage

Store leftover laksa broth and noodles separately in airtight containers in the refrigerator.

Reheating

Reheat the broth gently on the stovetop; blanch noodles in hot water before combining.