Name: Asam Laksa (Spicy and Sour Noodle Soup) Recipe
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 6
Ingredients: For the Soup:; 2 pounds (1kg) chub mackerel, sardines, or other small, oily fish, gutted and cleaned (keep the heads on); 10 1/2 cups (2.5L) water; 1 pound (450g) dried thick rice noodles, or 21 ounces (600g) fresh thick rice noodles (see notes); 10 Asian shallots (about 5 ounces; 150g), peeled and sliced; 12 dried Kashmiri chiles, stemmed and sliced, soaked in hot water; 2 fresh medium-hot red chiles, such as fresnos, stemmed and sliced; 2 torch ginger flower buds (about 3 1/2 ounces/100g; see notes); 4 stalks lemongrass, pale bulbous bottom part only, outer leaves discarded, tender core thinly sliced (about 1 1/2 ounces; 40g); 1/2 ounce (15g) fresh or frozen galangal, peeled and thinly sliced; 2 tablespoons (30g) shrimp paste, preferably Malaysian-style belacan; 5g fresh turmeric, peeled and thinly sliced (see notes); 2 medium garlic cloves, peeled and smashed; 2 tablespoons (30ml) tamarind concentrate; 4 pieces asam gelugur or kokum (optional; see notes); About 1 cup (50g) Vietnamese mint leaves (see notes); 2 1/2 tablespoons granulated sugar, plus more as needed; 1 tablespoon kosher salt, plus more as needed; Neutral oil, such as vegetable or canola oil, as needed for noodles

Ingredients

(Servings: 6)

2 pounds (1kg) chub mackerel, sardines, or other small, oily fish, gutted and cleaned (keep the heads on)

10 1/2 cups (2.5L) water

1 pound (450g) dried thick rice noodles, or 21 ounces (600g) fresh thick rice noodles (see notes)

10 Asian shallots (about 5 ounces; 150g), peeled and sliced

12 dried Kashmiri chiles, stemmed and sliced, soaked in hot water

2 fresh medium-hot red chiles, such as fresnos, stemmed and sliced

2 torch ginger flower buds (about 3 1/2 ounces/100g; see notes)

4 stalks lemongrass, pale bulbous bottom part only, outer leaves discarded, tender core thinly sliced (about 1 1/2 ounces; 40g)

1/2 ounce (15g) fresh or frozen galangal, peeled and thinly sliced

2 tablespoons (30g) shrimp paste, preferably Malaysian-style belacan

5g fresh turmeric, peeled and thinly sliced (see notes)

2 medium garlic cloves, peeled and smashed

2 tablespoons (30ml) tamarind concentrate

4 pieces asam gelugur or kokum (optional; see notes)

About 1 cup (50g) Vietnamese mint leaves (see notes)

2 1/2 tablespoons granulated sugar, plus more as needed

1 tablespoon kosher salt, plus more as needed

Neutral oil, such as vegetable or canola oil, as needed for noodles

Asam Laksa (Spicy and Sour Noodle Soup) Recipe

Ingredients

For The Soup

Steps

Nutrition Facts

Comments

Asam Laksa (Spicy and Sour Noodle Soup) Recipe

Ingredients

For The Soup

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts