Maker of clothes, recipes, natural fabric dyeing, Gardener of veg, fruit and flowers.

Maker of clothes, recipes, natural fabric dyeing, Gardener of veg, fruit and flowers.

Assam Laksa (Malaysian fish soup noodle)

This is a bog post on making Assam laksa (Malaysian fish soup noodle) at home. Assam laksa which means soup noodles is a fish soup noodle that has got strong flavors. In order to make these strong flavors and to balance them a few key ingredients will make the difference. It’s a dish either you will like it or hate it. It’s sour, the taste is balanced out with a mixture of raw onions and sweetness from shrimp paste.

Assam laksa
Assam Laksa

The main key ingredients are laksa leaves, Vietnamese coriander or Daun kesum, and shrimp rojak paste (hei kou). Also, Bunga Kantan (red torch ginger lily flower) which I have not seen here in the UK. Before the pandemic, it was possible to get these ingredients in London Chinatown but not so much since. Fear not as for the Vietnamese Coriander one can plant the temperate climate variety which tastes the same. The shrimp rojak paste is a tricky one is for one to make at home. I found it in one of my many Asian recipe books. Here is a link to make rojak sauce from scratch.

I have added Tom yum paste something not quite a classic Malaysian would do but has a similar spice and goes well with fish. By adding it will add more in depth taste to the broth. I don’t believe at all in adding MSG to my cooking and will always try to find other ingredients that add more flavour to the dish.

Assam Laksa (Malaysian fish soup noodle)

INGREDIENTS  

laksa broth

  • 200 grams sea bass
  • 2 tins pink salmon
  • 100 grams laksa leaves
  • 1 tbsp tamarind paste
  • 1 tbsp tom yum paste
  • 2 cm galangal blended into a paste
  • bunga kantan (torch ginger) stalks if using

Sambal belacan

  • 3 red chilies
  • 2 dried red chilies
  • 2 cm belacan (shrimp paste)

Laksa noodle base

  • 200 grams flat rice noodle
  • 1 medium cucumber thinly slice strips
  • One medium brown onion
  • 1 medium fresh pineapple peeled thinly sliced
  • 50 grams mint leaves
  • 1 bunga kantan (torch ginger) slice finely
  • 2 lime cut into half
  • 2 tbsp rojak sauce or hei kou

INSTRUCTIONS 

Making soup broth

  • In a big pot, put the laksa leaves to boil. Add the tamarind paste, galangal, and tom yum paste. Bring to a simmer till smells fragrant. Add the belacan to taste. Add the fish. simmer till the fish is cook. The soup should resemble a red curry broth.assam laksa

Prepare the noodle ingredients

  • In a bowl add boiling water to rice noodles to soften it to edible texture. If it is still hard pour away the water and add some more boiling water or cook in the microwave. Peel and slice thinly the rest of the ingredients. Except for the rojak paste and lime. Arrange the noodle ingredients in a bowl. Pour the cooked soup over it. Serve and eat while it’s warm.
Assam laksa

Assam Laksa (Malaysian fish noodle soup)

How to make Assam laksa from scratch. This recipe is gluten-free as it uses rice noodles
Prep Time 30 mins
Cook Time 2 hrs
Course dinner, lunch
Cuisine asian, Malaysian, SE Asia
Servings 4

Equipment

  • cooking pot

Ingredients
  

laksa broth

  • 200 grams sea bass
  • 2 tins pink salmon
  • 100 grams laksa leaves
  • 1 tbsp tamarind paste
  • 1 tbsp tom yum paste
  • 2 cm galangal blended into a paste
  • bunga kantan (torch ginger) stalks if using

Sambal belacan

  • 3 red chilies
  • 2 dried red chilies
  • 2 cm belacan (shrimp paste)

Laksa noodle base

  • 200 grams flat rice noodle
  • 1 medium cucumber thinly slice strips
  • 1 medium brown onion
  • 1 medium fresh pineapple peeled thinly sliced
  • 50 grams mint leaves
  • 1 bunga kantan (torch ginger) slice finely
  • 2 lime cut into half
  • 2 tbsp rojak sauce or hei kou

Instructions
 

Making soup broth

  • In a big pot, put the laksa leaves to boil. Add the tamarind paste, galangal, and tom yum paste. Bring to a simmer till smells fragrant. Add the belacan to taste. Add the fish. simmer till the fish is cook. The soup should resemble a red curry broth.
    assam laksa

Prepare the noodle ingredients

  • In a bowl add boiling water to rice noodles to soften it to edible texture. If it is still hard pour away the water and add some more boiling water or cook in the microwave. Peel and slice thinly the rest of the ingredients. Except for the rojak paste and lime. Arrange the noodle ingredients in a bowl. Pour the cooked soup over it. Serve and eat while it's warm.
Keyword Assam laksa



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