newsletter fr
Excluding taxes and delivery
The product just got added to your cart!




Asam laksa is a tart soup that originated in Indonesia and Malaysia. The choice of fish used in the soup depends on what’s good at the market. Choose the freshest fish you can find.


  • 3 Tbsp tamarind or ¼ cup lime juice
  • 3 cloves garlic, chopped
  • 3 shallots, chopped
  • 2 tsp turmeric, ground
  • ¼ tsp white pepper, ground
  • 2 to 4 fresh Thai chilies, chopped
  • ¼ cup cashews
  • 1 tsp coriander, ground
  • ½ tsp cumin, ground
  • 1 tsp Aleppo pepper
  • 1 tsp dried shrimp or fish sauce
  • 3 Tbsp coconut oil
  • 4 cups coconut milk
  • 2 cup water
  • 1 stalk lemongrass or lemon zest
  • ½ lb chicken breast
  • ½ fish filet (of your choice)
  • ½ lb shelled shrimp
  • Salt to taste
  • 2 bunches watercress
  • 1 small cucumber, sliced
  • ¼ cup Vietnamese coriander or cilantro
  • 2 fresh mint
  • sambal oelek


  1. 1

    Soak tamarind in ¼ cup boiling water.

  2. 2

    Place garlic, scallion, turmeric, pepper, chile, cashews, cilantro, cumin, Aleppo pepper and dried shrimp in a mortar or food processor and purée.

  3. 3

    Place coconut oil and spice paste in a large pot on low heat for 10 minutes. Pour in coconut oil, water, tamarind pulp and lemongrass. Bring to a boil.

  4. 4

    Meanwhile, chop chicken and fish into bite-sized pieces. Add, along with shrimp, to the pot when it begins to boil. Salt to taste. Simmer for 5 minutes.

  5. 5

    Remove pot from heat. Chop watercress into 1-inch sections; incorporate along with cucumber and chopped herbs. Serve with a side of sambal oelek.

A variation of the Fish and Pineapple Soup from The Spice Trekkers Cook at Home