Penang Spicy Noodle Soup (Penang Laksa)

Penang Spicy Noodle Soup, also known as Penang Laksa, is an enticing Malaysian dish that combines spicy, sour, and savory flavors in a comforting broth. The dish features a rich broth made from tamarind, lemongrass, galangal, and chili, layered with rice vermicelli, flaked fish, cucumber, pineapple, and mint. This soup provides a harmonious balance of heat and tanginess, making it a popular choice for those in search of a bold meal.

Ingredients

• 1 whole tamarind pulp
• 2 stalks lemongrass, bruised
• 3 slices galangal
• 4 oz dried rice vermicelli noodles
• 8 oz white fish fillets, flaked
• 1 whole cucumber, julienned
• 1 cup pineapple chunks
• 1/4 cup fresh mint leaves

Instructions

1. Soak tamarind pulp in 1 cup of hot water for 15 minutes, then strain and reserve the liquid.
2. In a large pot, combine the tamarind liquid, lemongrass, galangal, and 4 cups of water. Bring to a boil, then reduce to a simmer for 20 minutes.
3. Cook rice vermicelli according to package instructions. Drain and set aside.
4. Add flaked fish to the broth and cook for 5-7 minutes until the fish is cooked through.
5. To serve, divide the cooked noodles among bowls. Top each with fish, cucumber, pineapple, and mint.
6. Ladle the hot broth over the ingredients in each bowl and serve immediately.

Keywords: Noodle Soup, Sour, Savory, Comforting, Soup

Spice Rack: Tamarind Pulp, Lemongrass, Galangal, Chili

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