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We hope you got insight from reading it, now let’s go back to asam laksa (spicy and tangy fish broth with rice noodles) recipe. You can have asam laksa (spicy and tangy fish broth with rice noodles) using 23 ingredients and 4 steps. Here is how you do it.

The ingredients needed to cook Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):

1. Use 450 g Mackerel (guts and gills removed)
2. Provide 1 litre Water
3. Get 500 g Rice Noodles
4. Prepare aromatics;
5. Provide 3 sticks Ginger Flower (halved
6. Prepare 2 sticks Lemongrass (bruised)
7. Take 12 Sprigs Vietnamese Mint
8. Prepare 1 cup Tamarind Juice
9. Provide 3 pc Tamarind Slices
10. Take Blended Paste (blend well);
11. Get 20 g Dried Chilli (rehydrate, deseed)
12. Use 40 g Shallots
13. Provide 20 g Galangal
14. Take 10 g Turmeric
15. Take 25 g Fermented Shrimp Paste (belacan)
16. Prepare as needed Salt
17. Take Toppings;
18. Prepare 1 pc Cucumber (cut into thin match sticks)
19. Take 3 pc Red Chilli (sliced thinly)
20. Use 1 pc Red Onion (sliced thinly)
21. Take 1 stalk Ginger Flower (sliced thinly)
22. Take as needed Calamansi Lime (halved)
23. Prepare as needed Mint Leaves

Steps to make Asam Laksa (Spicy and Tangy Fish Broth with Rice Noodles):

1. STOCK; Boil the entire mackerel in 1 litre of water for 10 minutes. Remove the fishes and let it cool. Once cooled, separate the fish meat from the bones. Flake the meat and set aside. Continue to boil the flesh for another 30 minutes. After that, strain the stock and discard the bones.
2. BROTH; Heat the stock and add the blended paste, 2 lemongrass, 2 ginger flower, 8 sprigs vietnamese mint, tamarind juice and tamarind slice. Cover and let it simmer for 30 minutes. After that, discard the the aromatics and add the fish meat, season with salt.
3. OPTIONAL; techincally the broth is done, but I prefer to blend the broth to give it a better texture and body. Entirely optional.
4. ASSEMBLY; In a soup plate, place 100g of Rice noodles and pour in the broth. Top it with 20 g of Red Chilli, 20 g of Ginger Flower, 20 g of Red Onion, 1 Calamansi Lime, a few mint leaves and 40 g of cucumber. Optionally, you can also add pineapples and Hae Ko (shrimp paste).

The strong tasting fishiness of the dish might be the reason. A rice noodle soup flavoured with a heady fish broth made from tamarind, galangal, lemongrass, turmeric and ground chillies, topped with flaked fish, tropical herbs, tangy pineapple and crunchy cucumber, asam laksa has won the hearts and palates of Malaysians and visitors alike. I suspect it is not as well known here in Australia. The thing is, I've been craving for Asam Laksa, missing the flavourful, tangy and spicy fish broth with smooth & chewy rice noodles as well as the different textures/colours toppings for the laksa. And no, Asam Laksa is definitely not available where I stay currently (in Thailand).

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