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Photo of Asam laksa soup by Runa Ganguly at BetterButter

Asam laksa soup

Runa Ganguly
30 minutes
Prep Time
20 minutes
Cook Time
4 People
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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

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Pan Asian
  • Simmering
  • Boiling
  • Sauteeing
  • Soups
  • Healthy

Ingredients Serving: 4

  2. 8-10 Bird’s Eye chillies blended with very little water to make 3-4 tablespoons chilli paste
  3. 4-5 sticks lemon grass – lower half, white part, cut into fine slices
  4. 1 small piece turmeric, peeled and diced
  5. 1 small piece galangal (type of ginger), peeled and diced
  6. 2 ginger flower stalks
  7. 8-10 teaspoons fermented shrimp paste
  8. 1 small rice bowl diced shallots
  9. FOR SOUP:
  10. 1 bunch laksa or vietnamese mint leaves , washed
  11. 1 small handful dried tamarind (asam), washed
  12. 3 tablespoons tamarind (asam) juice
  13. 1 teaspoon salt
  14. 3 teaspoons sugar
  15. 2 tablespoon sesame or vegetable oil
  16. 1.25 litre of water
  17. 3 tablespoons light soy sauce
  18. 2 large cans sardines in tomato sauce
  19. 200 grams okra or green beans
  20. 1 large pack rice vermicelli
  22. 1/2 fresh pineapple, peeled, cored, de-eyed, and cut into shreds
  23. 1/4 red onion or 2 shallots, sliced very finely
  24. 1/2 bunch fresh mint, washed
  25. thick, sweet Shrimp paste, to garnish (optional)


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

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Shelly Sharma
Shelly Sharma   Dec-10-2018


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