🇲🇾 Malaysia · Food
Asam Laksa
By eatmundo · August 4, 2026
A bold and tangy Malaysian noodle soup featuring a fragrant fish-based broth seasoned with tamarind. It balances spicy, sour, and savory notes for an unforgettable experience.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil the fish in 1.5 liters of water for 10 minutes until cooked through, then flake the meat and reserve the cooking broth.
- 2
Blend the onions, lemongrass, and shrimp paste into a fine, aromatic paste using a food processor or mortar.
- 3
Heat 2 tablespoons of oil in a large pot and fry the blended paste for 5 minutes until the oil starts to separate.
- 4
Add the reserved fish stock and tamarind juice to the pot, bringing it to a gentle simmer for 15 minutes to marry the flavors.
- 5
Stir in the flaked fish meat and season with salt to taste, ensuring the broth has a sharp, punchy, sour profile.
- 6
Blanch the noodles in boiling water for 2 minutes until softened, then drain well and divide into serving bowls.
- 7
Ladle the hot, bubbling broth generously over the noodles, ensuring a good amount of fish chunks in each bowl.
- 8
Garnish with fresh mint, cucumber strips, and sliced onions before serving immediately while steaming hot.
Frequently Asked Questions
What kind of fish is best?+
Mackerel is the traditional choice for its firm texture and deep flavor, but sardines also work well.
Can I make the broth ahead?+
Yes, the broth tastes even better the next day as the tamarind and spices meld together.
Is it supposed to be this sour?+
Absolutely, 'Asam' literally means sour, so the tamarind punch is the soul of the dish.
How do I handle the shrimp paste?+
Toast it slightly in a dry pan first to release its deep, umami-rich aroma.
Mundo Match
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