Delve into the aromatic flavors of Malaysia with this tantalizing Laksa Fish Soup. A harmonious blend of tender fish fillets, aromatic herbs, and vibrant spices, this dish offers a delightful balance of textures and tastes.
The thin noodles soak up the rich, fragrant broth infused with shrimp paste, tamarind, and ginger, while the fresh vegetables and fried tofu add a satisfying crunch. Garnished with fresh coriander and spring onions, this soup is a comforting and nourishing meal that embodies the essence of Malaysian cuisine. Perfect for gatherings or a cozy family dinner, Laksa Fish Soup promises to transport your taste buds to the bustling streets of Malaysia.
This recipe captures the essence of Laksa, a beloved Malaysian dish celebrated for its complex flavors and comforting warmth. The combination of garlic, chili, and tamarind paste creates a bold and tangy broth, while the addition of fish and vegetables adds depth and nutrition. Whether you’re a seasoned chef or new to Malaysian cuisine, this Laksa Fish Soup is a delightful introduction to the vibrant and diverse flavors of Southeast Asia. Prepare to embark on a culinary journey with this flavorful soup that is sure to become a family favorite.
Ingredients
- 250 gram thin noodles (fresh or dried)
- 650 gram fish fillets
- 6 cups water
- 1 large onion (chopped)
- 1 chili (finely chopped)
- 2 tablespoons garlic (crushed)
- 2 tablespoons shrimp paste
- 2 tablespoons tamarind paste
- 1 tablespoon ginger (grated)
- 2 teaspoons salt
- 2 cupss thin-sliced vegetables of choice
- 12 pieces fried tofu (cut into traingles)
- 4 tablespoons coriander leaves (chopped)
- 4 tablespoons spring onions
Instructions
- Cook the noodles according to the instructions on the packaging. Set aside.
- In a saucepan, add water and salt. Bring to a boil, then add the fish pieces. Cook over medium heat for about 20 minutes, until the fish is cooked through. Remove the fish from the water and allow it to cool.
- Grind the chili, garlic, tamarind paste, ginger, and a small amount of the cooked fish into a paste.
- Add the paste to the water in the saucepan. Bring to a boil.
- Add the sliced vegetables and onions to the boiling water. Cook until almost tender.
- Return the cooked fish and add the noodles to the saucepan.
- Garnish with chopped coriander and spring onions.
Nutritional Information
- Per serving
- Energy: 248 kcal / 1037 kJ
- Fat: 10 g
- Protein: 25 g
- Carbs: 30 g
