Micronesian-Inspired Assam Laksa

Ingredients

In this Micronesian-inspired version of Assam Laksa, we incorporate Micronesian flavors by using local ingredients such as fresh seafood commonly found in Micronesian waters. Additionally, we enhance the tanginess of the broth by incorporating tropical fruits like pineapple, which adds a unique twist to the traditional Malaysian Assam Laksa. We alse have the original recipe for Assam laksa, so you can check it out.

• 500g (1.1 lb) fresh shrimp, peeled and deveined 500g (1.1 lb) fresh shrimp, peeled and deveined
• 500g (1.1 lb) white fish fillets, cut into chunks 500g (1.1 lb) white fish fillets, cut into chunks
• 4 cups (950ml) fish stock 4 cups (950ml) fish stock
• 2 cups (470ml) pineapple juice 2 cups (470ml) pineapple juice
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 4 dried red chilies, soaked in hot water 4 dried red chilies, soaked in hot water
• 1 tablespoon shrimp paste 1 tablespoon shrimp paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 200g (7 oz) rice noodles, cooked according to package instructions 200g (7 oz) rice noodles, cooked according to package instructions
• 1 cucumber, julienned 1 cucumber, julienned
• 1 cup fresh pineapple chunks 1 cup fresh pineapple chunks
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the shrimp paste and cook for 1 minute until fragrant.
2. 2.
   Add the fish stock, pineapple juice, tamarind paste, lemongrass, kaffir lime leaves, and soaked dried chilies to the pot. Bring to a boil and then reduce the heat to simmer for 15 minutes.
3. 3.
   Remove the lemongrass stalks and kaffir lime leaves from the broth. Use a blender or food processor to blend the broth until smooth.
4. 4.
   Return the blended broth to the pot and add the palm sugar. Stir until the sugar has dissolved.
5. 5.
   Add the shrimp and fish to the broth and cook for 5-7 minutes until the seafood is cooked through.
6. 6.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot broth with seafood over the noodles.
7. 7.
   Garnish with cucumber, pineapple chunks, mint leaves, and cilantro leaves. Serve with lime wedges on the side.

Treat your ingredients with care...

• Shrimp — Ensure the shrimp is peeled and deveined before using in the recipe.
• Tamarind paste — Soak the tamarind paste in warm water for a few minutes to soften it before adding it to the broth.
• Dried red chilies — Soak the dried red chilies in hot water for 10 minutes to soften them before blending.

Tips & Tricks

• If you prefer a spicier broth, add more soaked dried red chilies to the blender.
• Adjust the sweetness and tanginess of the broth by adding more or less palm sugar and tamarind paste, according to your taste preferences.
• For a vegetarian version, replace the seafood with tofu or tempeh.

Serving advice

Serve the Micronesian-Inspired Assam Laksa hot, garnished with fresh herbs and lime wedges. Provide additional lime wedges on the side for diners to squeeze over their soup for an extra tangy kick.

Presentation advice

To enhance the presentation, arrange the garnishes neatly on top of the soup, creating an appealing contrast of colors. Serve the soup in vibrant bowls to showcase the vibrant colors of the broth and garnishes.