Name: Authentic Laksa Kedah Recipe
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Malaysia
Ingredients: *For the Broth:**; 1 liter water; 500 grams mackerel (ikan kembung) or other firm white fish; 200 ml thick coconut milk; 400 ml water (for diluting coconut milk); 3 stalks lemongrass, bruised; 3 cm galangal, sliced and bruised; 3 cm turmeric root, sliced (or 1 teaspoon turmeric powder); 2 slices ginger; 1 tablespoon tamarind pulp (asam keping); 1 teaspoon salt; 1 tablespoon sugar; *For the Sambal (Chili Paste):**; 50 grams dried chilies, soaked and deseeded; 4 shallots; 2 cloves garlic; 1 tablespoon cooking oil; *For Assembly:**; 400 grams rice vermicelli (laksa noodles), cooked according to package instructions; 1 cup bean sprouts, blanched; 1 cup torch ginger flower (bunga kantan), thinly sliced; 1 cup Vietnamese coriander (daun kesum), roughly chopped; 2 cucumbers, julienned; 4 small onions, peeled and sliced; 4 tablespoons fish sauce (to taste)

Laksa Kedah 🇲🇾 Malaysia

A variation of laksa from Kedah with a tangy and spicy coconut broth.

Noodle Spicy

Made with

Noodles fish coconut broth

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