Main Course

Assam Laksa

Name: Assam Laksa
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 porsjoner
Cuisine: malaysian
Ingredients: 500 g mackerel whole, cleaned; 1,5 l water; 3 ss tamarind paste; 2 stk. lemongrass bruised; 20 g galangal sliced; 3 stk. red chili; 4 stk. shallot; 10 g ginger sliced; 10 stk. laksa leaves; 1 ts salt; 1 ts sugar; 400 g rice noodles thick; 1 stk. cucumber julienned; 0,5 kopp pineapple diced; 0,5 stk. red onion thinly sliced; 1 stk. red chili sliced; 0,25 kopp 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.

En original oppskrift av Forkin

Total tid: 1 t 15 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 723 kcal

Allergeninformasjon: kan inneholde fisk. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

broth

500 gmackerel, whole, cleaned
1,5 lwater
3 sstamarind paste
2 stk.lemongrass, bruised
20 ggalangal, sliced
3 stk.red chili
4 stk.shallot
10 gginger, sliced
10 stk.laksa leaves
1 tssalt
1 tssugar

noodles

400 grice noodles, thick

garnish

1 stk.cucumber, julienned
0,5 kopppineapple, diced
0,5 stk.red onion, thinly sliced
1 stk.red chili, sliced
0,25 koppmint leaves

Utstyr

strainer · serving bowls · blender · large pot

Fremgangsmåte

Trinn for trinn

1
Bring water to a boil in a large pot.
Omtrent 5 min
2
Add mackerel to the boiling water and cook for 10-15 minutes, or until the fish is cooked through and flaky.
Omtrent 15 min
Kokkens tips: 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.
Omtrent 5 min
4
Once cool enough to handle, flake the fish meat, discarding bones and skin.
Omtrent 10 min
5
In a blender, combine red chili, shallot, and ginger for the broth until a smooth paste forms.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 2 min
8
Bring the broth to a simmer and cook for 20 minutes, allowing the flavors to meld.
Omtrent 20 min
Kokkens tips: 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.
Omtrent 5 min
10
Meanwhile, prepare the rice noodles according to package instructions, usually by boiling until tender, then draining.
Omtrent 10 min
Kokkens tips: Rinse the cooked noodles with cold water to prevent them from sticking.
11
Divide the cooked rice noodles among serving bowls.
Omtrent 1 min
12
Ladle the hot laksa broth and fish over the noodles.
Omtrent 1 min
13
Garnish each bowl with julienned cucumber, diced pineapple, thinly sliced red onion, sliced red chili, and fresh mint leaves.
Omtrent 3 min
Kokkens tips: Arrange the garnishes attractively for a vibrant presentation.

Per porsjon

Næringsinnhold

72%Poengsum

Kalorier: 723,2kcal
Protein: 23g
Karbohydrater: 110,3g
Fett: 20,9g
Fiber: 3,6g
Sukker: 10,7g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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