Vegetarian Assam Laksa (Hot and Sour Noodle Soup)

Servings: 4

Ingredients:
10-12 dried kelp tied in knots
3-4 stalks fresh lemongrass
40g laksa leaves
4 slices fresh ginger
3-4 tablespoons assam paste
12 shallots or 3 onions (optional), peeled and halve
1.25 litres water
4 fresh chilli, seeded and halve
3 tablespoons light soy sauce
sugar and seasoning, to taste
½ cucumber, finely shredded
80g bean sprouts, tailed and blanched
40g pineapple (optional), diced
4 kalamansi limes (optional)
400g rice vermicelli, soaked in warm water for 10-15 minutes

Method:
Preparation: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Assam Laksa is a uniquely Malaysian dish and an all-time favourite street food. This sour fish-based soup uses tamarind to achieve its sour flavour. There are many different variants of assam laksa; this recipe omits the mackerel and is not as red as the normal Assam Laksa.

1.Peel off the outer layers of the lemongrass stalks, leaving the tender whitish centre. Cut into 5cm pieces and bruise.
2.Place the dried kelp, lemongrass, ginger, laksa leaves, shallots or onions and water in a pot. Bring to boil and simmer for 10-15 minutes. Remove all the ingredients with a slotted spoon and discard. Add chillies, light soy sauce, salt, sugar and seasoning.
3. To serve, divide bean sprouts, shredded cucumbers, pineapple and rice vermicelli between serving bowls. Ladle the soup into individual serving bowls and serve with lime on the side.