Name: Asam laksa soup recipe by Runa Ganguly at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: FOR PASTE:; 8-10 Bird’s Eye chillies blended with very little water to make 3-4 tablespoons chilli paste; 4-5 sticks lemon grass – lower half, white part, cut into fine slices; 1 small piece turmeric, peeled and diced; 1 small piece galangal (type of ginger), peeled and diced; 2 ginger flower stalks; 8-10 teaspoons fermented shrimp paste; 1 small rice bowl diced shallots; FOR SOUP:; 1 bunch laksa or vietnamese mint leaves , washed; 1 small handful dried tamarind (asam), washed; 3 tablespoons tamarind (asam) juice; 1 teaspoon salt; 3 teaspoons sugar; 2 tablespoon sesame or vegetable oil; 1.25 litre of water; 3 tablespoons light soy sauce; 2 large cans sardines in tomato sauce; 200 grams okra or green beans; 1 large pack rice vermicelli; FOR GARNISH:; 1/2 fresh pineapple, peeled, cored, de-eyed, and cut into shreds; 1/4 red onion or 2 shallots, sliced very finely; 1/2 bunch fresh mint, washed; thick, sweet Shrimp paste, to garnish (optional)

ABOUT Asam laksa soup RECIPE

Laksa is a spicy noodle soup popular in Peranakan cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam. Laksa is found in Indonesia, Malaysia, Singapore, and Southern Thailand

Ingredients Serving: 4

FOR PASTE:
8-10 Bird’s Eye chillies blended with very little water to make 3-4 tablespoons chilli paste
4-5 sticks lemon grass – lower half, white part, cut into fine slices
1 small piece turmeric, peeled and diced
1 small piece galangal (type of ginger), peeled and diced
2 ginger flower stalks
8-10 teaspoons fermented shrimp paste
1 small rice bowl diced shallots
FOR SOUP:
1 bunch laksa or vietnamese mint leaves , washed
1 small handful dried tamarind (asam), washed
3 tablespoons tamarind (asam) juice
1 teaspoon salt
3 teaspoons sugar
2 tablespoon sesame or vegetable oil
1.25 litre of water
3 tablespoons light soy sauce
2 large cans sardines in tomato sauce
200 grams okra or green beans
1 large pack rice vermicelli
FOR GARNISH:
1/2 fresh pineapple, peeled, cored, de-eyed, and cut into shreds
1/4 red onion or 2 shallots, sliced very finely
1/2 bunch fresh mint, washed
thick, sweet Shrimp paste, to garnish (optional)

Instructions

Cut the ginger flower (flower and stalk) up into small pieces and add to blender.
add all the ingredients listed under “paste” and blend smooth using little water
transfer the paste into a bowl
heat oil in a heavy bottom saucepan and add the paste to it
sauté for 4-5 minutes on medium-Low heat
now add the water, the laksa leaves, the dried tamarind pieces, and the tamarind juice.
Season with salt, sugar and soy sauce.
once on a boil,reduce heat and cook covered
once the soup reaches the desired consistency, add the fish and beans
use a wooden spoon to break up the fish into the soup.
Bring to boil and then simmer for 10 minutes.
while the soup is simmering, cook the Vermicelli and keep ready
once fish is well blended in the flavours, take the soup off heat
To serve, spoon a generous amount of rice vermicelli in a deep bowl.
Cover with ladles of steaming hot soup, making sure there is plenty of fish in each bowl.
Garnish with fresh chilli, red onion, mint and pineapple.

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