Penang assam laksa
A sharp, spicy, tangy fish soup with tamarind, mackerel and thick rice noodles, topped with cucumber and mint.
- Time50 min
- LevelMedium
- Costabout £2.79 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Simmer the mackerel in the water with one lemongrass stalk for 8 minutes until it flakes. Lift out the fish, remove the skin and bones and flake the flesh. Keep the stock.
8 min - 2
Blitz the shallots, dried chillies, garlic, ginger, shrimp paste and remaining lemongrass to a paste.
- 3
Stir the paste into the fish stock with the tamarind, coconut sugar and salt. Simmer for 20 minutes until reduced a little and tangy.
20 min - 4
Cook the noodles to the packet instructions, drain and divide between four bowls.
7 min - 5
Add the flaked fish to the noodles and ladle over the hot, sour broth.
- 6
Top with cucumber, pineapple, red onion, mint and fresh chilli. Serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.