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Fish, South and Southeast Asian

Assam laksa (Penang sour fish noodle soup)

Assam laksa is a noodle soup from Penang, Malaysia, made with flaked mackerel in a sour and spicy broth. For 4 people, it takes 45 minutes and a medium skill level, at about €3.60 per serving. The key is balancing lemon juice, sugar, and chili, then finishing with fresh pineapple, cucumber, and mint for crunch.

Tonight, a Penang assam laksa, a sour and spicy mackerel soup with tamarind, pineapple, cucumber, mint, and rice noodles.

Assam laksa (Penang sour fish noodle soup)
Total time
45 min
Difficulty
Medium
Cost per person
€3.60
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Assam laksa stands out for its broth, which is sour, slightly sweet, and spicy all at once, with no coconut milk in sight. Flaked mackerel gives the soup real body and a clean briny flavor, while lemongrass and ginger add aromatic lift. Thick rice noodles soak up the broth without turning mushy, as long as you rinse them well after cooking.

This is a dish for nights when you want something that wakes up your taste buds without a complicated setup. At Mon Chou, we like it for dinners among adults, in summer or fall, when fresh pineapple and cucumber bring their crunch to the bowl. Give yourself a bit of time to flake the fish and balance the flavors, the rest comes together on its own.

The ingredients

4 people

Fish counter

  • Mackerel fillets 500 g

Pantry

  • Thick rice vermicellioften in the pantry 250 g
  • Shrimp pasteoften in the pantry 1 tsp
  • Sugaroften in the pantry 2 tsp
  • Fish sauceoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh pineapple 200 g
  • Cucumber 1
  • Red onion 1
  • Fresh mint 8 sprigs
  • Lemongrass 2
  • Shallots 3
  • Fresh red chili 2
  • Fresh ginger 2 tsp
  • Lemon 2

Allergens Shellfish, Fish

The step by step recipe

  1. Poach the mackerel in 1.5 liters of simmering water with crushed lemongrass and a little salt, then remove it, discard the skin and bones, and flake the flesh. 12 min

    Keep the poaching liquid, it's the heart of the soup.

  2. Blend the shallots, chilies, ginger, and shrimp paste into a paste.

    Dilute the shrimp paste in a little hot water to blend it more easily.

  3. Fry the paste in a saucepan, pour in the broth, add the flaked mackerel, lemon juice, sugar, and fish sauce, and let it simmer. 15 min

    The acidity stands in for tamarind here, adjust the lemon and sugar until you reach a good sour sweet balance.

  4. Cook the rice noodles in boiling water and drain them. 5 min

    Rinse them under cold water to keep them from clumping.

  5. Divide the noodles among bowls, ladle in the soup, and top with pineapple, cucumber sticks, sliced red onion, and mint.

    The contrast between the hot broth and the fresh raw toppings is the signature of this dish.

Our tips to get it right

  • Taste the broth before serving and adjust lemon, sugar, and fish sauce in small amounts, the sour sweet spicy balance comes together at the end.
  • Crush the lemongrass well before adding it to the poaching water, that's what releases its aroma into the broth.
  • Prep the fresh toppings, pineapple, cucumber, red onion, while the broth simmers, so you can serve the soup piping hot.

The variations

  • Swap the mackerel for fresh tuna or whiting if you can't find it, the texture stays close.
  • For a vegetarian version, replace the fish with crumbled shiitake mushrooms and swap the shrimp paste for soy sauce, the broth loses some depth but stays flavorful.
  • For kids, serve the broth on the side and let everyone add their own chili, the noodles and pineapple usually go over well without the heat.

What to serve it with

  • Unsweetened iced tea
  • Light shrimp fritters
  • Cold lemon water

Storage

The broth keeps for 2 days in the fridge in a sealed container, stored separately from the noodles and fresh toppings. It freezes well for up to 2 months, reheated gently on the stove. Cook the noodles and prep the fresh vegetables right before serving to keep their texture.

Questions about this dish

Can you substitute the shrimp paste?

Yes, an extra spoonful of fish sauce or soy sauce gives a similar salty note, though the aroma will be a bit different.

How do you get a sour broth without tamarind?

Lemon juice does that job in this recipe. Add it gradually while tasting, until you reach that sharp acidity typical of laksa.

Can you make the broth ahead of time?

Yes, make the broth and flake the fish the day before, then reheat gently before assembling with fresh noodles and toppings.

Why flake the mackerel instead of serving it as a fillet?

Flaked fish blends into the broth and naturally thickens it, with no cream or coconut milk needed, that's the base of this soup.

How long does it take to make an assam laksa?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an assam laksa?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an assam laksa cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish. Always check the labels of the products you buy.

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