Assam laksa

Main Dish
4 servings
30 min
1 min


Number of serving: 4

For the broth/soup:

15 small pieces of kembong/mackerel fish

4 pieces of dried tamarind/mangosteen slices (can be replaced with tamarind juice as needed)

1 lemon grass/serai - crushed

1 small ginger bud - sliced thinly

1 inch galangal/lengkuas - crushed

1/2 litre water

salt to taste

For garnishing (depending on the quantity you prefer)

Laksa noodles or mee hoon - blanched

Pineapple pieces - sliced thinly

Cucumber - sliced thinly

Red onion - sliced thinly

Mint leaves

Red chillies - sliced thinly

Otak udang/shrimp paste


  • Into a pot, add fish and pour in water.

    Let it simmer until the fish is cooked.

    Remove fish and once cool down, remove bones, head, all inner gadgets and flaked.

    Drain the broth, pour back into the pot, add the flaked fish and the rest of the ingredients for the broth.

    Continue to simmer to a boiling point.

    To serve, add noodles in a bowl and pour the broth over.

    Top up with the garnishing ingredients and a spoon of otak udang/shrimp paste.




Need to put in lots of onions or shallots & a pinch of sugar for a tastier assam laksa. Also, there's no mention of daun kesum a.k.a laksa leaves

(0) (0) Abuse

Rate this recipe:
Generate another secure code = 

Related recipes

Recipe Assam curry prawns
Assam curry prawns
3 servings
45 min
Very Easy
3 / 5
Recipe Assam laksa
Assam laksa
3 servings
50 min
4 / 5
Recipe Assam curry fish
Assam curry fish
4 servings
Recipe Harira, the ramadan soup
Harira, the ramadan soup
8 servings
Very Easy
Recipe Coconut shrimp curry
Coconut shrimp curry
2 servings
20 min
Very Easy
Recipe Pad thai with tofu
Pad thai with tofu
4 servings
30 min
Very Easy