Assam Laksa

Quick Info

• Prep: 20 mins
• Cook: 30 mins
• Servings: 4

Ingredient Substitutes

• Fish ? Mushroom
• Mustard oil ? Vegetable oil

Ingredients

• 200g rice noodles
• 250g fish (mackerel or rohu)
• 1 tbsp fermented fish paste (ngari or substitute)
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2-3 green chilies, slit
• 1 tomato, chopped
• 1 tbsp tamarind paste or elephant apple pulp
• 1 tbsp mustard oil
• Fresh coriander and mint leaves for garnish
• Salt to taste

Instructions

1. Boil fish in water with salt until cooked; remove bones, shred flesh, and reserve stock.
2. Heat mustard oil, saut' onion, garlic, ginger, and green chilies until aromatic.
3. Add tomato, cook until soft.
4. Stir in fermented fish paste, tamarind or elephant apple pulp, and fish stock.
5. Simmer 10-15 mins to blend flavors.
6. Cook rice noodles separately as per instructions.
7. To serve, place noodles in a bowl, pour soup over, and top with shredded fish.
8. Garnish with mint, coriander, sliced onions, and chili.

Tips & Variations

Use fresh river fish for authenticity | Elephant apple adds Assamese tanginess | Do not overuse fermented fish paste - it's strong | Adjust chili for spice level | Serve hot for best taste

You will love it

assam Laksa is a flavorful fish-based noodle soup from assam that blends Southeast Asian laksa traditions with local assamese culinary styles. It is made with fermented fish or fresh fish stock, tamarind or elephant apple for tanginess, rice noodles, mustard oil, and aromatic herbs. The result is a spicy, sour, and hearty soup that reflects assam's diverse food culture and river-based cuisine. Served hot with garnishes like mint, onion, chili, and coriander, it is both comforting and unique.

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