Laksa Siam

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Ingredients

• 1 kilogram ikan kembung
• 2 asam keping
• 2 bawang merah
• 3 batang serai
• Ginger (size of thumb)
• Galangal (size of thumb)
• 2 knobs of fresh turmeric
• 6 cloves garlic
• 12 bird's eye chilies
• 1 small piece of belacan (shrimp paste), roasted
• 3 small boxes of coconut milk
• 4 kaffir lime leaves
• 2 asam keping
• Turmeric powder
• Salt, sugar, and seasoning powder to taste
• Daun selasih (Thai basil) for garnish
• Laksa noodles
• Toppings: bean sprouts, cucumber, and other preferred garnishes

Instructions

1. Boil the ikan kembung with 2 asam keping until cooked. Reserve the broth for blending later.
2. Once the fish is cool, separate the flesh from the bones. Blend the fish meat with the reserved broth until smooth.
3. Blend the fish bones and head with the reserved broth, straining out any sharp bones.
4. Blend together bawang merah, serai, ginger, galangal, turmeric, garlic, chilies, and belacan.
5. In a pot, combine the blended fish meat, bones, and head with the blended spice mixture. Add the fish broth.
6. Bring to a boil and add the coconut milk, kaffir lime leaves, asam keping, turmeric powder, salt, sugar, and seasoning powder.
7. Simmer until flavors meld. Add Thai basil before serving.
8. Cook laksa noodles separately and assemble by pouring the laksa broth over the noodles. Top with bean sprouts, cucumber, and other desired garnishes. Enjoy!

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