Assam laksa

Recipe by Janella Purcell from Good Chef / Bad Chef
Ingredients Paste
  • 2 dried chillies, roasted
  • 1 tsp coriander seeds, roasted
  • 2 tsp shrimp paste, roasted
  • 1 red onion, diced
  • 4 cloves garlic, chopped
  • 1 tsp lime zest
  • 1 stalk lemongrass, green part only roughly chopped
  • 1 tsp galangal, roughly chopped
  • 4 red chilles
  • ¼ cup macadamias
  • 1 tbls coriander roots and stems
  • 1 tsp turmeric powder

  • 1 tbls olive oil
  • 1 litre fish or vegetable stock
  • 2 tbls laksa paste (above)
  • 1 tbls tamarind paste
  • 4 prawns, peeled and deveined (leave tails on)
  • 1 flathead fillet, cut into chunks
  • 1 calamari tube, sliced into 1cm rounds
  • 4 small bundles of rice vermicelli, soaked in hot water
  • 1 tbsp fish sauce (maybe)

  • Garnish - vietnamese mint, bean sprouts, lime wedges quartered, spring onions cut on the diagonal
Method
  • Pound all the paste ingredients together in a mortar and pestle or use a food processor.
  • In a soup pot add the stock, 2 tbls laksa paste and the tamarind paste and let simmer for a few minutes. Now add the seafood and let it cook for a minute or two until it is cooked. Taste for seasoning. If you like it saltier then add some fish sauce.
  • Drain your noodles in a colander and divide them between 2 bowls. Top these with half the seafood each. Pour the hot broth over and garnish (above).
What Do You Think?
  • Janece
    Janece 4 months ago
    Janella, I absolutely love this laksa paste. I used fish balls from the chinese supermarket and silken tofu. Really yummy.
    Reply to this comment
  • Avatar
    Add a new comment