20-Min Asam Laksa with Shrimp & Egg
Tangy, aromatic fish noodle soup with shrimp, hard-boiled egg, and tofu puffs in a bold tamarind-based broth. Toppings of bean sprouts and lime complete the bowl.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 24g
Ingredients
- 2 tbsp tamarind paste
- 3 whole dried chilies (or 1 tbsp chili paste)
- 8 oz shrimp (fresh or frozen, thawed)
- 4 oz tofu puffs
- 6 oz fresh rice noodles (or dried rice noodles)
- 2 whole hard-boiled eggs, halved
- 1 cup fresh bean sprouts (or cabbage, sliced thin)
Instructions
- 1
Bring 4 cups water to boil in a large pot over medium-high heat.
- 2
Add tamarind paste, dried chilies, and 1 tbsp salt. Simmer 3 minutes until aromatic and slightly darkened.
- 3
Add shrimp and tofu puffs. Cook 2-3 minutes until shrimp turn pink and curl slightly.
- 4
If using dried noodles, add to broth now and cook 3-4 minutes until tender. For fresh noodles, cook separately or add raw just before serving.
- 5
Divide noodles and broth between bowls. Top each with an egg half, handful of bean sprouts, and a lime wedge on the side.
- 6
Squeeze lime wedge over the bowl and stir. Serve immediately.
Tools you’ll need
- large pot (4+ quart)
- slotted spoon or skimmer
- bowls for serving
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