Ingredients
Serves: 6
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Spice Blend:
Garnish:
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Directions
Prep:20min › Cook:20min › Ready in:40min
- Simmer the cleaned whole fish in a pot of water until cooked. Remove fish and let cool before separating the flesh from the bone. Flake the flesh in small pieces.
- Strain the stock and add to the pot with tamarind juice, ginger buds, polygonum, fish and sugar to taste.
- Blend the spice paste ingredients until fine. Add to the stock along with the asam keping. Simmer for 20-30 minutes and the soup thickens slightly then add salt to taste.
- Blanch the laksa noodles in boiling water, drain and set aside.
- To serve: Put some noodles in a bowl and ladle the soup over it. Put a pinch of each garnishing ingredient over the top and serve.