A Tangy, Spicy Bowl of Northern Malaysian Heritage

Asam laksa is a bold, deeply aromatic noodle soup from Penang that sings with tamarind sharpness, fish-based umami, and a riot of herbs. Unlike its richer coconut milk cousins, this version is bracing and refreshing—powered by tamarind, torch ginger flower, and belacan, with shredded mackerel forming the hearty base. Topped with fresh pineapple, mint, and a generous drizzle of heh ko (black prawn paste), it’s a bowl that tells the story of tradition, terroir, and time-honored flavor.

Ingredients

Serves 4

For the broth

• 500g mackerel or ikan kembung, cleaned (1.1 lbs)
• 2.5 litres water (10 cups)
• 2 stalks lemongrass, bruised
• 1 piece galangal (3 cm), sliced
• 5–6 dried tamarind slices or 2 tbsp tamarind paste
• 1 torch ginger flower (bunga kantan), halved
• 2 kaffir lime leaves, torn
• 1 tbsp belacan (shrimp paste)
• Salt and sugar, to taste

For the spice paste

• 10 dried chilies, soaked and de-seeded
• 5 fresh red chilies
• 4 shallots
• 2 cloves garlic
• 1 tsp turmeric powder
• 2 tbsp oil, for sautéing

For serving

• 400g thick rice noodles or lai fun, blanched (14 oz)
• 1 small pineapple, julienned
• 1 small cucumber, julienned
• 1 small red onion, thinly sliced
• 1 handful mint leaves
• 1 red chili, sliced
• 2 tbsp heh ko (black prawn paste)
• Lime wedges, to serve

Instructions

In a large pot, bring water to a boil and add the cleaned mackerel. Simmer for 10–12 minutes, or until the fish is cooked through. Remove the fish and set aside to cool. Once cooled, flake the flesh, discard bones, and reserve the fish stock.

In a blender, combine the soaked chilies, shallots, garlic, turmeric powder, and a splash of water. Blend into a smooth paste.

In a pan, heat oil and sauté the spice paste until fragrant and the oil separates—about 8–10 minutes. Add in the belacan and cook for another minute.

Return the flaked fish to the reserved stock. Add the sautéed spice paste, lemongrass, galangal, tamarind, torch ginger, and kaffir lime leaves. Simmer gently for 30 minutes, allowing the flavors to develop. Season to taste with salt and sugar—the broth should be tangy, spicy, and well-balanced.

To serve, place a portion of rice noodles in a bowl. Ladle over the hot, sour broth, ensuring generous flakes of fish in every serving. Top with pineapple, cucumber, red onion, mint, and a spoonful of heh ko. Serve with lime wedges and extra chili for those who like it fiery.

Cooking Tips

Use ikan kembung or mackerel with bones for depth of flavor—it creates a richer, more traditional broth. The torch ginger flower is essential for authentic floral notes, though it can be substituted with a mix of lime zest and lemongrass if unavailable. Don’t rush the sautéing of the spice paste—this step builds the entire backbone of flavor. The broth can be made a day ahead; the flavors will only deepen. Serve hot, with toppings prepped just before serving for optimal freshness and crunch.