Asam Laksa, Penang, Quick

Asam laksa is an iconic Malaysian noodle soup famous for its fiery, sour, and savory fish broth. The word “asam” means tamarind in Malay, providing the dish’s signature tartness. It is made with shredded mackerel, fresh herbs, and rice noodles, and omits coconut milk, setting it apart from curry laksa.

The Broth: Unlike the rich, coconut-based curry laksa, asam laksa’s broth is clear, tangy, and intensely aromatic. It is flavored with tamarind, shrimp paste (belacan), lemongrass, galangal, and torch ginger flower (bunga kantan).

The Noodles: It is traditionally served over thick, chewy, round rice noodles.

The Garnishes: The soup is topped with fresh, crisp ingredients that provide a balance to the hot and sour soup. Standard garnishes include thinly sliced cucumbers, red onions, pineapples, mint, laksa leaves, and a sweet, thick shrimp paste (hae ko) stirred in before eating.

Origins: Originating from the Peranakan (Baba-Nyonya) culture—a blend of Chinese and Malay culinary traditions—asam laksa is a staple of street food in Penang, Malaysia. It is so beloved that it famously ranked highly on global culinary lists, such as CNN Travel’s World’s 50 Best Foods.

Ingredients

Base

• 4 red chillies
• 1 red onion
• 1 thumb sized galangal
• 8 oz canned sardines in tomato sauce

Soup

• 4 cup (1 liter) water
• 3 lemongrass , bruised

½ bunch (20 g) mint leaves , tied

• 3 tablespoon fish sauce
• 1 teaspoon sugar
• ¼ cup concentrated tamarind for cooking , or to taste

Noodles and Garnish

• 1 lb pre-cooked udon noodles , cook as per packet’s instructions
• 1 cup pineapple , in small chunks
• 2 baby lettuce leaves , thinly sliced
• ½ cucumber , julienned

½ red onion , thinly sliced

• 2 boiled egg , halved
• 1 lime , cut in wedges
• red chili , sliced
• mint leaves

Directions

Key ingredients

Fish Sauce

1. Make the soup base - Blend the chilies, onion, and galangal into a fine paste using a grinder or small blender. Do it in batches if needed. Set aside.
2. Prepare the sardines - Blend the sardines into a paste. You can also do this by mashing them with a fork.
3. Cook - Add the soup base, sardines, water, lemongrass, mint leaves, fish sauce, and sugar to a pot. Bring to a boil and simmer uncovered for 20 minutes.
4. Garnish and assemble - Meanwhile, prepare the garnish-thinly slice red onion, lettuce, chilies, and cucumber. Boil the eggs and cut them in halves. Cut pineapple into small chunks and limes into wedges. Boil the noodles as per the packet’s instructions. To serve - Place noodles in a bowl and pour the soup on top. Garnish with the condiments and serve hot. Enjoy your quick Penang asam laksa!

Recipe Expert Tips

1. Use canned sardines in tomato sauce. They have more flavor than canned mackerel, and the tomato sauce adds a beautiful layer of acidity.
2. Use chilies as desired. An assam laksa recipe typically combines spicy, sour, sweet, and savory flavors. It’s generally spicier in Malaysia, where dried chilies are used. I’ve made this recipe milder by using fresh chilies. Add or reduce as you see fit.
3. Aromatics. Fish out and discard the mint leaves and lemongrass before serving. Tie mint leaves with a kitchen string before cooking so it’s easier to discard them.

How To Store

1. Store - This delicious quick Penang asam laksa lasts up to 5 days in the fridge if it lasts you that long! Keep the soup in an air-tight container. Reheat the soup with the noodles in the microwave, and only then add the garnish.

Base

1. Blend the chilies, onion, and galangal into a fine paste using a grinder or small blender. Do it in batches if needed. Set aside.
2. Blend the sardines into a paste. You can also do this by mashing them with a fork.

Soup

1. Add the soup base, sardines, water, lemongrass, mint leaves, fish sauce, and sugar into a pot. Bring to a boil and simmer uncovered for 20 minutes.

Assemble And Serve

1. Meanwhile, prepare the garnish. Thinly sliced onion, lettuce, chilies, and cucumber. Boil the eggs and cut them in halves. Cut pineapple into small chunks, and limes into wedges. Boil the noodles as per the packet’s instructions.
2. To serve - Place noodles in a bowl and pour the soup on top. Garnish with the condiments and serve hot. Enjoy your quick Penang asam laksa!

Notes

Use canned sardines in tomato sauce. They have more flavor than canned mackerel, and the tomato sauce adds a beautiful layer of acidity.

Use chilies as desired. Assam laksa recipe is typically a combination of spicy, sour, sweet, and savory. It’s typically spicier in Malaysia where we use dried chilies. I’ve made this recipe milder by using fresh chilies. Add or reduce as you see fit.

Aromatics. Fish out and discard the mint leaves and lemongrass before serving. Tie mint leaves with a kitchen string before cooking so it’s easier to discard them.

Nutrition

Calories: 407.1kcalCarbohydrates: 53gProtein: 26.9gFat: 10.8gSaturated Fat: 1.7gCholesterol: 173.8mgSodium: 1862.6mgPotassium: 674.5mgFiber: 5.5gSugar: 17.5gCalcium: 284.3mgIron: 3.5mg