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Tambelan Laksa with Coconut Milk Recipe

Ingredients with Measurements:
- 500g rice noodles
- 1kg Tambelan fish fillet, cut into small pieces
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 3 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 can (400ml) coconut milk
- 1 cup bean sprouts
- 1 cup cucumber, julienned
- 1 cup mint leaves
- 1 cup coriander leaves
- 1 cup laksa leaves
- 2 tbsp vegetable oil
- Salt to taste

Special equipment needed:
- Large pot
- Strainer

Step-by-step instructions:
1. Soak the rice noodles in cold water for 30 minutes.
2. In a large pot, bring 2 liters of water to a boil. Add the lemongrass and kaffir lime leaves.
3. Add the Tambelan fish fillet and cook for 5-7 minutes or until the fish is cooked through.
4. Remove the fish from the pot and set aside.
5. Add the tamarind paste and palm sugar to the pot and stir until dissolved.
6. Add the coconut milk and stir until well combined.
7. Add salt to taste.
8. Drain the rice noodles and add them to the pot. Cook for 2-3 minutes or until the noodles are tender.
9. Divide the noodles into serving bowls.
10. Add the cooked fish, bean sprouts, cucumber, mint leaves, coriander leaves, and laksa leaves to each bowl.
11. Ladle the coconut milk broth over the top of each bowl.
12. Serve hot.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Boiling
Serving size:
4-6 servings

Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Sodium: 500mg

Substitutions for ingredients:
- Any firm white fish can be used instead of Tambelan fish.
- Brown sugar can be used instead of palm sugar.
- Lime juice can be used instead of tamarind paste.

Variations:
- Add shrimp or chicken to the laksa.
- Use vegetable broth instead of water for a vegetarian version.
- Add chili paste for a spicier version.

Tips and tricks:
- Soak the rice noodles in cold water for 30 minutes to prevent them from sticking together.
- Bruise the lemongrass to release its flavor.
- Use fresh herbs for the best flavor.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot on the stove over medium heat until hot.

Presentation ideas:
Serve the laksa in individual bowls with the noodles on the bottom and the toppings on top.

Garnishes:
Garnish with sliced red chili, lime wedges, and fried shallots.

Pairings:
Serve with a cold beer or iced tea.

Suggested side dishes:
Serve with steamed rice or garlic bread.

Troubleshooting advice:
If the broth is too thick, add more water or coconut milk to thin it out.

Food safety advice:
Make sure the fish is cooked through before serving.

Food history:
Laksa is a popular noodle soup dish in Southeast Asia, particularly in Malaysia and Singapore.

Flavor profiles:
The coconut milk broth is creamy and slightly sweet, while the fish adds a savory flavor. The herbs and vegetables add freshness and crunch.

Serving suggestions:
Serve with chopsticks and a spoon.

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Region: Indonesian

Taste: Spicy, Tangy, Creamy, Savory, Aromatic