Asam Laksa Spicy and Sour Noodle Soup Recipe

Ingredients

• 2 pounds (1kg) chub mackerel, sardines, or other small, oily fish, gutted and cleaned (keep the heads on)
• 10 1/2 cups (2.5L) water
• 1 pound (450g) dried thick rice noodles, or 21 ounces (600g) fresh thick rice noodles (see notes)
• 10 Asian shallots (about 5 ounces; 150g), peeled and sliced
• 12 dried Kashmiri chiles, stemmed and sliced, soaked in hot water
• 2 fresh medium-hot red chiles, such as fresnos, stemmed and sliced
• 2 torch ginger flower buds (about 3 1/2 ounces/100g; see notes)
• 4 stalks lemongrass, pale bulbous bottom part only, outer leaves discarded, tender core thinly sliced (about 1 1/2 ounces; 40g)
• 1/2 ounce (15g) fresh or frozen galangal, peeled and thinly sliced
• 2 tablespoons (30g) shrimp paste, preferably Malaysian-style belacan
• 5g fresh turmeric, peeled and thinly sliced (see notes)
• 2 medium garlic cloves, peeled and smashed
• 2 tablespoons (30ml) tamarind concentrate
• 4 pieces asam gelugur or kokum (optional; see notes)
• About 1 cup (50g) Vietnamese mint leaves (see notes)
• 2 1/2 tablespoons granulated sugar, plus more as needed
• 1 tablespoon kosher salt, plus more as needed
• Neutral oil, such as vegetable or canola oil, as needed for noodles
• Picked fresh spearmint mint leaves
• Pineapple, sliced into thin chunks (preferably fresh)
• 3 to 5 Asian Shallots, peeled and thinly sliced
• Fresh chiles, such as fresnos, stemmed and thinly sliced
• Torch ginger flower buds, thinly sliced (see notes)
• 3 calamansi oranges or Persian limes, halved
• Petis udang, thinned with hot water to make about 1/2 cup of a thick, pourable consistency (see notes)

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