Quick Penang Noodle Soup (Asam Laksa)
A simplified way to make this delicious Penang noodle soup. Asam Laksa is one of Malaysians famous dishes. This sweet and sour aromatic fish broth accompanied with fresh wonderful condiments on the side is a really must-try.
Servings : 2 people
Ingredients
The Paste
- 10 dry chillies
- 3 red chillies
- 1 red onion
- ½ thumb sized galangal
The Fish Broth
- 3 lemongrass , bruised
- 2 can mackerel in tomato sauce (4.4 oz or 125 gr each can)
- 0.7 oz mint leaves (20 gr), tied
- ½ tsp sugar
- 2 tbsp fish sauce
- 2 ½ cup water (625 ml)
The Tamarind
- 0.7 oz tamarind (20 gr)
- ½ cup warm water (125 ml)
Condiments
- 7 oz udon noodles (200 gr), cooked and drained
- 2 baby lettuce leaves , thinly sliced
- cucumber , julienned
- ½ red onion , thinly sliced
- 1 boiled egg , halved
- red chili , sliced
- mint leaves
- lime wedges
- pineapple , thinly sliced
Instructions
Tamarind
- Add tamarind and warm water. Leave for 10 minutes until tamarind soften. Squeeze the tamarind to release its flavour. Strain the juice to discard the seeds and pulp. Reserve tamarind juice for later.
The Paste
- Cut dry chillies into small pieces and remove the seeds. Soak in hot water for 20 minutes. Drain the water, set the chilies aside.
- Cut onion and red chillies into chunks. Place all of the paste ingredients into a blender and blend it into a fine paste. Set aside.
The Broth
- Place the mackerel together with the juice in a bowl. Using a fork, mash them together. Put it in a pot together with the rest of the broth ingredients, including the blended paste and tamarind juice.
- Bring to a simmer and let it cook for 10 minutes. Adjust salt if needed. Serve immediately.
Serving
- Place some udon noodles in a bowl and ladle in some of the broth. Then place each of the condiments on the side. Serve hot. Enjoy!
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