Laska Fish Soup

Name: Laska Fish Soup
Cuisine: Malaysian
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

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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.

Laska Fish Soup

For: 8

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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.