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Assam Laksa

As I didn't have the seafood described in Janella's recipe and I wanted to eat it immediately, I used fish balls from the freezer and silken tofu I had in the fridge. Everything else was the same.


  • Paste


  • 1.

    Pound all the paste ingredients together in a mortar and pestle or use a food processor.

  • 2.

    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 fish balls 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.

  • 3.

    Drain your noodles in a colander and divide them between 2 bowls. Top these with half the fish balls and cubed tofu each. Pour the hot broth over and garnish (above).


Frozen fish balls are available from asian supermarket and UHT packet of silken tofu is available from the supermarket. I cut this iinto large cubes so that they don't break up.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Assam Laksa.


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