Vegetarian Asam Laksa Recipe (also vegan!) - Mostly Amélie (2024)

FAQs

What is the difference between laksa and asam laksa? ›

There are three basic types of laksa: curry laksa, asam laksa, and another variant that can be identified as either curry or asam laksa. Curry laksa is a coconut milk curry soup with noodles, while asam laksa is a sour, most often tamarind-based, soup with noodles.

Chili, galangal (lengkuas), lemongrass, fresh turmeric, shallots, garlic, and torch ginger flower (bunga kantan) - the building blocks of asam laksa. Typically, hawker stalls use local mackerel (ikan kembong) in asam laksa because the low quality fish is the cheapest at the market.

While laksa is most commonly served with curry soup base, Penang Assam Laksa which originated from the Penang state of Peninsular Malaysia is served in a tamarind flavoured soup base and hence the name Assam Laksa, which directly translate to Tamarind Laksa (assam or asam is the Malay word for Tamarind).

A blend of dried chili, red chili, dried shrimp, shrimp paste (belacan), garlic, shallot, ginger, blue ginger (galangal), turmeric root, candle nuts, and lemongrass stalk is infused into the stock, giving the dish its signature punch.

Laksa is a delicious fusion of Chinese and Malay culinary traditions. Laksa, a tantalizing and aromatic noodle soup dish, has captured the hearts and taste buds of people across Southeast Asia and beyond.

Health Benefits: Laksa offers a balance of macronutrients: proteins from shrimp and fish cake, carbohydrates from rice noodles, and healthy fats from coconut milk. The dish also includes micronutrients from its various ingredients.

The soup is made with mackerel and its main distinguishing feature is the asam or tamarind which gives the soup a sour and appetizing taste. The fish is poached and then flaked.

The noodles used in Sarawak Laksa are a special type of rice vermicelli that is thicker and chewier than regular rice noodles. The noodles are cooked until they are tender, then added to the soup just before serving. The dish's thick and creamy soup is often cited as the hallmark of Sarawak Laksa.

Laksa: A Noodle Soup That's Bold on Flavor

The most well-known version of laksa is sometimes called curry laksa and it's made from a paste that combines shallots, garlic, turmeric, lemongrass, candlenut or cashew, and galangal.

Variations of asam laksa can be found throughout northern Malaysia (e.g. Kedah Laksa), and on the east coast of Malaysia (e.g. Terrenganu Laksa). Therefore, it is clear that the humble beginnings of the dish came from the Malay coastal communities. Imagine a Malay family in a fishing community centuries ago.

Is laksa similar to ramen? ›

Presenting “laksa”, a southeast asian ramen-like dish served with a spicy and sour fish-based broth.

Noodles – The common noodles found in Laksa is vermicelli noodles (thin white noodles). However, “serious” laksa joints serve laksa with both vermicelli and Hokkien Noodles. Hokkien Noodles are optional – I only use it when making laksa for company. Fried Tofu Puffs – these are fried tofu pieces.

Laksa tastes like a seafood broth, only a thousand time richer. If you've ever had seafood broth, imagine that. Then add in lots of seasoning and lots of goodness and love. But you would have to taste it to really get it.

If you need a laksa paste substitute then red curry or green curry paste are useful replacements.

While you can purchase pre-made, jarred laksa paste and add a pat to your coconut broth, we strongly recommend trying our homemade laksa recipe instead. This is because prepackaged laksa paste can contain high amounts of sodium, MSG and preservatives.

Assam Laksa is a dish that serves as an ideal vessel for a well-balanced primary taste sensation. A sip of its rich and tangy fish broth opens the palate to sweet, sour, spicy, and savoury flavours.

In Singapore, the gravy of this rice noodle dish typically contains coconut milk, and the dish is often referred as Singapore laksa. Because of the coconut milk, it is also sometimes called laksa lemak or curry laksa. There are differing opinions about the origin of the name “laksa”.

One handy tip: a sandy texture to the gravy is usually an indication of a Singapore laksa due to the addition of dried prawns. In terms of visual clues, although not set in stone, traditional Nyonya laksa has blood co*ckles, and fresh cucumber, while a Singapore laksa has boiled egg.