Authentic Penang Asam Laksa
A tangy, spicy, and savory fish-based noodle soup that captures the vibrant street food spirit of Malaysia in every spoonful.
75 min
Medium
Malasia
4 servings
The story behind
I remember wandering through the streets of George Town and being drawn in by the sharp, delicious aroma of tamarind and ginger torch flower. This isn't your typical creamy curry laksa; this is the punchy, sour version that locals crave. I love making this for a weekend lunch when I want something adventurous. It goes perfectly with a cold lychee drink or a simple iced barley water. It’s definitely a lunch favorite—light enough to keep you going but bold enough to be unforgettable.
Instructions
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1Poach the fish in water until tender. Flake the meat, discard bones, and keep the cooking liquid as your base.
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2Blend lemongrass, dried chilies, and shallots into a paste. Add this to the broth along with the tamarind water.
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3Simmer the broth for about 20-30 minutes until it becomes rich and fragrant.
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4Place a portion of noodles in a bowl and pour the hot, tangy broth over them along with some flaked fish.
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5Top with fresh pineapple, cucumber, sliced onions, and a handful of mint. Add a drizzle of sweet shrimp paste for the final touch.
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