Asam Laksa
A tangy, spicy fish noodle soup with rice noodles, flaked fish, and fresh herbs. This simplified version brings the vibrant flavors of asam laksa to your weeknight table.
- Total time
- 35 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 8 oz rice noodles
- 1 lb white fish fillets
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 4 shallots
- 2 tbsp chili paste
- ½ cup cilantro
- ½ cup mint leaves
Instructions
- 1
Cook the 8 oz rice noodles according to package directions until tender, about 5-7 minutes. Drain and set aside.
- 2
In a large pot, bring 6 cups water to a boil. Add the 1 lb fish fillets and simmer until cooked through, about 8-10 minutes. Remove fish, flake, and set aside. Reserve the broth.
- 3
In the same pot, add the 3 tbsp tamarind paste, 2 tbsp fish sauce, 4 sliced shallots, and 2 tbsp chili paste to the broth. Simmer for 10 minutes until fragrant and slightly thickened.
- 4
Add the flaked fish back to the broth and simmer for 2 minutes to heat through.
- 5
Divide the noodles among 4 bowls. Ladle the hot broth and fish over the noodles.
- 6
Garnish each bowl with the 0.5 cup cilantro and 0.5 cup mint leaves. Serve immediately.
Tools you’ll need
- Large pot
- Colander
- Knife
- Cutting board
- Measuring cups and spoons
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