Penang Asam Laksa

Recipe and photo contributed by:
Kasthuri Jeyapalan
Instagram | TikTok

A rich, spicy, tangy noodle soup bursting with flavour, this recipe is a must-try for any laksa lover! The broth is the heart of the dish, and this vegan version gets its rich, tangy flavour from a mix of tamarind paste, ginger, galangal, and torch ginger flower. Shredded tofu and blended nori give the soup a hearty body and an umami depth that’s incredibly satisfying. Topped with fresh pineapple, cucumber, and mint, it’s a vibrant and complex noodle soup that perfectly balances sweet, sour, and spicy flavours.

Preparation time: 30 minutes
Cooking time: 50 minutes
Serves 4

Ingredients

Broth
1.5 L water
4 fresh red chillies
3 tablespoons tamarind paste
1 stalk lemongrass, smashed
1 inch galangal, sliced
3 slices fresh ginger
3–4 pieces dried tamarind slices (asam keping)
1 torch ginger flower (bunga kantan), halved
½ cup Vietnamese coriander (daun kesum)
2 tablespoons oil
Salt and sugar, to taste
1 block firm tofu, crumbled

Blended Paste
1 onion or 4 shallots
3 cloves garlic
½ inch turmeric (or ½ teaspoon turmeric powder)
5 dried chillies, soaked
1 cup dry shredded nori, soaked in ¼ cup hot water
1 fresh red chilli (optional, for extra heat)

Sweet Soy Sauce (to serve on the side)
2 tablespoons thick dark soy sauce (kicap pekat)
1 teaspoon light soy sauce
1–2 teaspoons palm sugar or brown sugar (adjust to taste)
½ teaspoon tamarind juice (optional)

Noodles and Garnish
Thick rice noodles or laksa noodles, cooked
Pineapple, finely chopped
Cucumber, julienned
Red onion, thinly sliced
Mint leaves
Torch ginger flower
Calamansi lime wedges

Method

Broth

1. Blend all ingredients under ‘blended paste’ until smooth.
2. Heat oil in a pot. Then sauté the paste until fragrant and the oil starts to separate from the paste.
3. Add the lemongrass, galangal, ginger, tamarind paste, torch ginger, fresh red chillies, Vietnamese coriander, dried tamarind slices, and water.
4. Bring to a boil. Then lower heat and simmer for 30–40 minutes.
5. Add the crumbled tofu to the broth.
6. Simmer for another 10–15 minutes.
7. Season with salt and sugar to taste. Adjust with more tamarind if needed.

Sweet Soy Sauce

1. Mix everything in a small bowl until smooth.
2. Serve alongside the laksa for added sweetness and umami.

Assemble

1. Add cooked noodles to a bowl.
2. Ladle hot broth over the noodles.
3. Top with pineapple, cucumber, red onion, herbs, and garnish.
4. Add a squeeze of lime, and serve with a side of sweet soy sauce.

Tips

• If you don’t have tamarind paste, you can substitute fresh lime juice or asam jawa soaked in water and strained. Start small and adjust.
• The broth deepens in flavour over time. If you can, make it a few hours in advance, or let it simmer low and slow.
• Look for ‘laksa noodles’ or thick rice noodles (sometimes labeled as lai fun). They hold up better in the soup and give that slurp-worthy satisfaction.
• Don’t feel limited! Add shredded lettuce, bean sprouts, or even roasted eggplant slices for more body and freshness.