Asam Laksa

Ingredients

• 2 shallots
• 20 g turmeric root
• 20 g galangal root (or ginger)
• 2 stalks lemongrass
• 3 red chilies
• 2 tbsp coconut oil (15 g each)
• 1 tbsp red curry paste (15 g)
• 1 tsp shrimp paste
• 4 tbsp tamarind paste (15 g each; Asian store)
• 1 l fish stock (glass bottle)
• 350 g rice noodles
• 500 g fish fillet (e.g., grouper), skinless and boneless
• 250 g pineapple flesh
• 0.5 cucumber
• 2 Spring Onions
• 50 g Iceberg lettuce
• a handful herbs (5 g each; cilantro, mint, Vietnamese coriander)
• 1 tsp raw cane sugar
• 1 tbsp lime juice
• Salt

Instructions

1. 1.

   Peel the shallots, turmeric, and galangal and finely chop them. Clean the lemongrass, wash it, remove the outer tough leaves, and slice the inner part into thin rings. Halve the red chilies lengthwise, deseed, wash, and cut into thin rings; set aside some for garnish.

2. 2.

   Heat coconut oil in a pot. Add shallots, turmeric, lemongrass, galangal, and chili, sautéing over medium heat for 2–3 minutes. Stir in curry paste and shrimp paste, cooking for 1 minute. Add tamarind paste and deglaze with 250 ml water. Pour in fish stock and let everything simmer for about 15 minutes.

3. 3.

   Meanwhile soak the rice noodles according to package instructions for about 10 minutes in hot water, then drain, rinse cold, and set aside. Pat the fish fillet dry, pat it dry, and cut into pieces. Add them to the soup and continue simmering for another 10–12 minutes over medium heat.

4. 4.

   While the soup cooks, cut pineapple into bite‑sized chunks. Clean and wash cucumber, spring onions, and lettuce. Slice cucumber into small pieces and spring onions into thin strips. Cut iceberg lettuce into similarly fine strips. Wash herbs, pat dry, and pluck leaves.

5. 5.

   Season the Asam Laksa with sugar, lime juice, and salt to taste, then ladle it over the noodles in bowls. Garnish with pineapple, cucumber, spring onions, iceberg lettuce, herbs, and chili rings before serving.