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Assam Laksa (Spicy and Sour Fish Noodles Soup)

I love Assam Laksa.But cooking Assam laksa from scratch is too much work for me.I remember when I was young,my grandma who from Penang love to make her own Assam Laksa from scratch.We have to help her to remove bones from steamed mackerel to make the delicious spicy and sour soup.Well,living near New York City have it's advantage for me.I love prepacked Chang Hong Assam Laksa paste because it's taste good,easy and convenience to cook.The last time I visited this special Asian Mart in NYC,I saw 15 packets of Chan Hong Assam Laksa paste on the shelf.I quickly grab all of the 15 packets and stuff into my shopping basket!.woof!!
For those who have no clue what is Assam Laksa..Let me excerpt from wikipedia:I think wikipedia explain better than me:))
Assam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.
The main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Assam laksa is normally served with either thick rice noodles or thin rice noodles (
vermicelli). And topped off with "petis udang" or "hae ko", a thick sweet prawn/shrimp paste.

Ingredients for the soup:

1 pack Chan Hong Assam Laksa paste

3 liter water

1 large can sardine in tomatoes sauce

3 tbsp sugar

1 tbsp salt

1 tbsp tamarind powder

2 tbsp chili sauce or sambal olek

For Garnishing:

1 large onion sliced

1 can pineapple or 1 nos fresh pineapple cut

Red long pepper(cut)

1 cucumber (removed seed and shredded)


Har koh( shrimp paste)


1 pack dried rough rice noodle

2 liter water


1: Prepared 2 liter water at high heat in a soup pot to cook rice noodles until al- dente.Removed and sieved ,let it run under cold water to prevent from sticking and stop cooking,then set aside.

2:Prepare medium soup pot with 3 liter water at high heat.Add in Assam Laksa paste,salt,sugar,tamarind powder,chili sauce and sardine in the can in the rolling boil water.Adjust the sweetness,sourness and saltiness to your taste before remove from heat.

3:Prepared individual soup bowl,put a handful of noodles into the bowl,then ladle pipping hot soup on top of the noodles.Any amount you like.Then garnish with your favourite vegetable.Dollop shrimp paste and serve warm or hot.


You can used any type of rice noodles.If you can access to fresh noodles that is much better choice.
I'm presenting my Assam Laksa to Weekend Herb Blogging created by kalynskitchen and host by cook almost anything for this weekend. See yea!

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Anonymous said...
September 26, 2008 at 3:44 AM

this is the first time i heard about a noodles soup with fish! what a great entry for weekend herb blogging you have here!

Anonymous said...
September 26, 2008 at 4:59 AM

OMG whatdaya know.... I am planning to make assam laksa from scratch tomorrow!!!! Got 4 huge fresh sardines from the market last week and just had to do it. I love love love asam laksa. The spicier the better, but I dont like any topppings on it. Just the soup and fish and noodles, oh and the har-koe will do.

Anonymous said...
September 26, 2008 at 7:04 AM

I love asam laksa. Not so much of the noodles but I like the soup and topping :) Diana will be home tomorrow. Maybe I should cook some :)

Anonymous said...
September 26, 2008 at 7:10 AM

Must be a lot of work!

Anonymous said...
September 26, 2008 at 10:02 AM

Nice....:) I love laksa, especially on a rainy day like today!

Anonymous said...
September 26, 2008 at 11:28 AM

my dear, one of the prettiest pictures i've seen from you!

Anonymous said...
September 26, 2008 at 5:14 PM

Looks delicious. I love this Chan Hong brand too!

Anonymous said...
September 26, 2008 at 7:30 PM

looks yummy......just like the best of the best (for me) at Lorong Selamat in Penang. hm... so tempted to take the next flight to penang!

Anonymous said...
September 27, 2008 at 8:48 AM

I havent had laksa for a long time :( I agree with you that it takes a lot of time to prepare!

Anonymous said...
September 27, 2008 at 12:49 PM

you're killing me! OMG, I miss assam laksa so much...I love the noodles, the soup, everything

Anonymous said...
September 27, 2008 at 6:19 PM

I think mostly chinese dish have fish and noodles soup .Try this ,trust me it's really taste yummy!!

you making assam laksa from fresh sardine?wow!! salut la.I only used can sardine.I'm waiting to see your yummy delicious assam laksa soon!can't wait.

oh!! I too love to drink the spicy and sour soup !!..

Not really,I'm using Chan Hong prepacked paste.

yes,spicy and hot soup is good for us in raining and cooling weather.

Thank you very much*blushing*

Welcome to the club!!

I was at KeK Lok See,Penang for assam laksa last CNY!!.I think I took the stall pix and post somewhere in my main blog.

too bad we live far away from home,so a prepacked is good enough for us.Can you get Chang Hong brand there?

taste of home:
lol!!.let's cook some and enjoy it.Do you know what ,I whack the whole pot almost by myself for 3 days!lol!

Anonymous said...
September 28, 2008 at 12:14 PM

Yummy! This asam laksa so good. I am glad I can find the laksa noddle easily at the asian store. Now, you make me hungry for this dish.

Anonymous said...
September 28, 2008 at 3:07 PM

I will check if I can find the brand that you mentioned. If not, I will probably make from scratch!

Anonymous said...
September 28, 2008 at 4:18 PM

after looking back my own posting,I'm thinking to make assam laksa again now!!drooling lagi!

can you get any prepack assam laksa there.Rememeber don't get the prepack with powder base from Penang.I forget what the brand or name but it's taste awful

Anonymous said...
September 28, 2008 at 11:15 PM

I have eaten laksa countless times but not sure if I had the asam laksa version... can u believe that? ;P Gonna look for asam laksa when I go out for meals hehe ... wish I can find the paste u got in Singapore too hehe

Anonymous said...
September 29, 2008 at 4:56 PM

Assam laksa is my favorite. Making from scratch is hard work! Good thing you have the paste. Is is as good as the real thing?

Anonymous said...
September 29, 2008 at 11:20 PM

Oh I wish I could try this soup. There's a Vietnamese restaurant here that serves something they call (Americanized name) Sour Tamarind Shrimp Broth and I'm thinking it's at least a little bit similar. I love that soup! In a few weeks I'm going to Boston so I'll look for this paste!

Great post! I think there are going to be a lot of people wanting to taste Assam Laksa from your post.

Anonymous said...
September 30, 2008 at 3:54 AM

assam laksa have tamarind!! I also love Singapore Curry laksa.That dish is really great!!

nate n annie:
oh yea! trust me!! the prepack paste from Chang Hong brand is as good as the one I eat in one of the malaysian restaurant in NYC!!Just add sardine in can,that all you need!

I never eat Viet's tamarind noodles soup.But this soup base is tamarind,spicy and fishy!!.if you're in Boston try to look it in Asian grocery store.If you need my help let me know:))

Anonymous said...
October 16, 2008 at 8:25 AM

I will check if I can get prepacked paste one..

3 hungry tummies said...
November 19, 2009 at 9:59 PM

I made some the other night, might to the cheat way the next time i'm feeling lazy :)
Have a look n see what you think :)

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.