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🍽️ Spicy Sour Fish Noodle Soup

698 kcal · 30 min · 4 servings

Ingredients

• 2 shallots
• 20 g turmeric root
• 20 g galangal root (or ginger)
• 2 stalks lemongrass
• 3 red chili peppers
• 2 tbsp coconut oil (15 g each)
• 1 tbsp red curry paste (15 g each)
• 1 tsp shrimp paste
• 4 tbsp tamarind paste (15 g each; Asian grocery store)
• 1 l fish stock (jar)
• 350 g rice noodles
• 500 g fish fillet (e.g. sea bass, skinless and boneless)
• 250 g pineapple flesh
• 0.5 cucumber
• 2 spring onions
• 50 g iceberg lettuce
• 1 handful herbs (5 g each; cilantro, mint and Vietnamese coriander)
• 1 tsp raw cane sugar
• 1 tbsp lime juice
• salt

Instructions

1. 1. Peel the shallots, turmeric root, and galangal. Finely chop these ingredients.
2. 2. Wash the lemongrass. Remove the tough outer leaves. Slice the soft inner part into thin rings.
3. 3. Cut the chili peppers in half lengthwise. Remove the seeds. Wash the peppers. Slice them into thin rings.
4. 4. Set aside a few chili rings for garnish.
5. 5. Heat the coconut oil in a pot.
6. 6. Add the shallots, turmeric, lemongrass, galangal, and chili to the pot.
7. 7. Sauté the ingredients over medium heat for 2 to 3 minutes.
8. 8. Stir in the curry paste and the shrimp paste.
9. 9. Fry the pastes for 1 minute.
10. 10. Add the tamarind paste.
11. 11. Deglaze everything with 250 milliliters of water.
12. 12. Pour in the fish stock.
13. 13. Let the mixture simmer for about 15 minutes.
14. 14. Soak the noodles in hot water as directed on the package. This takes about 10 minutes.
15. 15. Drain the noodles.
16. 16. Rinse the noodles with cold water.
17. 17. Let the noodles drain.
18. 18. Rinse the fish fillet.
19. 19. Pat the fish fillet dry.
20. 20. Cut the fish fillet into pieces.
21. 21. Add the fish pieces to the soup.
22. 22. Simmer the soup for another 10 to 12 minutes over medium heat.
23. 23. Cut the pineapple into bite-sized pieces.
24. 24. Wash the cucumber, spring onions, and lettuce.
25. 25. Cut the cucumber into small pieces.
26. 26. Cut the spring onions into thin strips.
27. 27. Cut the iceberg lettuce into thin strips.
28. 28. Wash the herbs.
29. 29. Shake the herbs dry.
30. 30. Pluck the herb leaves.
31. 31. Season the Asam Laksa with sugar.
32. 32. Season the Asam Laksa with lime juice.
33. 33. Season the Asam Laksa with salt.
34. 34. Divide the noodles among bowls.
35. 35. Ladle the soup over the noodles.
36. 36. Garnish the dish with pineapple.
37. 37. Garnish the dish with cucumber.
38. 38. Garnish the dish with spring onions.
39. 39. Garnish the dish with iceberg lettuce.
40. 40. Garnish the dish with herbs.
41. 41. Garnish the dish with the reserved chili rings.
42. 42. Serve the dish.

Nutrition per serving

• kcal: 698
• Protein: 43 g · Fett/Fat: 14 g · Carbs: 92 g