Vegetarian Assam Laksa (Hot and Sour Noodle Soup)

Assam Laksa is a uniquely Malaysian dish and an all time street food. This sour fish-based soup used tarmarind to give its sour flavor. There are many different variants of assam laksa, this recipe omits the mackerel and is not as red as the normal Assam Laksa.

Preparation: 10 mins Cooking time: 15 mins

Ingredients (serves 4)
° 10-12 dried kelps in knot
° 3-4 stalks fresh lemon grass
° 40g laksa leaves
° 4 slices fresh ginger
° 3-4 tablespoons assam paste
° 12 shallots or 3 onions, 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 beanspouts, tailed and blanched
° 40g pineapple (optional), diced
° 4 kalamansi limes (optional)
° 400g rice vermicelli, soaked in warm water for 10-15 minutes

Method
1. Peel off the outer layers of the lemon grass stalks, leaving the tender whitish centre. Cut into 5cm pieces and bruised.
2. Place the dried kelps, lemon grass, ginger, assam paste, laksa leaves, shallots or onions and water in a pot. Bring to a 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 beansprouts, shredded cucumbers, pineapple and rice vermicelli between serving bowls. Ladle the soup into individual serving bowls and serve with lime on the side.