By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Soup84 recipes from 22 countries
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.
According to eatmundo's ingredient comparison, the closest dish to Asam Laksa from another cuisine is Hue Style Spicy Beef Noodle Soup (Vietnam): the two share 38% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Boil the fish in 1.5 liters of water for 10 minutes until cooked through. Lift it out, flake the meat and discard the skin and all bones. Reserve the cooking broth.
- 2
Toast the shrimp paste in a dry pan for 1 minute until fragrant. Then blend one onion, the lemongrass and the toasted shrimp paste into a fine, aromatic paste using a food processor or mortar.
- 3
Heat 2 tablespoons of oil in a large pot. Fry the blended paste together with the chili paste for 5 minutes until the oil starts to separate.
- 4
Soak the tamarind in 250 ml warm water for 10 minutes. Squeeze it well and strain it, discarding the seeds and fibres. Add the reserved fish broth and the strained tamarind water to the pot and bring 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 and the second onion, thinly sliced, before serving immediately while steaming hot.
Frequently Asked Questions
What is Asam Laksa?
Asam Laksa is a spicy noodle soup from Malaysia characterized by its tangy fish-based broth seasoned with tamarind, lemongrass, and shrimp paste. It is served with thick rice noodles and topped with fresh mint, onion, and chili, typically consumed as a main meal.
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.