How to Make Penang Laksa (Traditional & Healthy Version)
Penang Laksa, also known as Asam Laksa, is a beloved Malaysian noodle soup that hails from the vibrant state of Penang. This vegetarian adaptation celebrates Malaysia’s multicultural culinary heritage, blending tangy, spicy, and aromatic flavors that make it truly unique. Traditionally, Penang Laksa is prepared with a rich fish-based broth, but this recipe uses wholesome local ingredients like bunga kantan (torch ginger flower), daun kesum (Vietnamese mint), and asam keping (tamarind slices) to capture the authentic taste in a plant-based way. The broth is simmered with fresh herbs, lemongrass, and tamarind, creating a refreshing and deeply flavorful soup. The dish is served with thick rice noodles and topped with colorful garnishes such as pineapple, cucumber, red onion, and fresh mint, offering a delightful contrast of textures and flavors. Penang Laksa is a lunchtime favorite across Malaysia, especially during festive gatherings and family occasions, reflecting the nation’s love for bold, balanced flavors and communal dining. It’s an excellent choice for those seeking a healthy, light, and satisfying meal with a true taste of Malaysian culture.
Ingredients
- •200g Thick rice noodles (laksa noodles)
- •2 pieces Tamarind slices (asam keping)
- •1 stalk Torch ginger flower (bunga kantan, thinly sliced)
- •1 handful Vietnamese mint (daun kesum)
- •2 stalks Lemongrass (bruised)
- •1/2 Cucumber (julienned)
- •1/4 cup Pineapple (finely chopped)
- •1/2 Red onion (thinly sliced)
- •2 tbsp Chili paste (homemade or store-bought, omit belacan for vegetarian)
- •1 liter Water
- •to taste Salt
- •1 tsp Sugar (or palm sugar (gula Melaka))
- •for garnish Fresh mint
Step-by-step instructions
Step 1 · Prepare all vegetables and garnishes
Prepare all vegetables and garnishes. Slice cucumber, pineapple, red onion, bunga kantan, and chop daun kesum. Set aside.
Step 2 · In a large pot
In a large pot, bring water to a boil. Add bruised lemongrass, asam keping, bunga kantan, and daun kesum. Simmer for 10 minutes to infuse flavors.
Step 3 · Add chili paste
Add chili paste, salt, and sugar or gula Melaka to the broth. Adjust seasoning to taste. Continue simmering for another 5 minutes.
Step 4 · While the broth simmers
While the broth simmers, cook laksa noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
Step 5 · Remove aromatics from the broth using a slotted spoon
Remove aromatics from the broth using a slotted spoon. Divide noodles between serving bowls.
Step 6 · Ladle hot broth over the noodles
Ladle hot broth over the noodles. Top with cucumber, pineapple, red onion, and fresh mint. Serve immediately.
Why this recipe is healthy
Penang Laksa is a healthy choice due to its emphasis on fresh produce, lean noodles, and herb-infused broth. It’s naturally low in fat and high in fiber, promoting digestive health and satiety. This version eliminates processed ingredients and uses minimal oil, making it ideal for those tracking calories or seeking wholesome lunch options.
A note on tradition
Penang Laksa is a signature dish from Penang, a Malaysian state famed for its diverse food culture. This laksa is a staple at hawker centers, especially during festivals and family gatherings. Its unique sour-spicy profile reflects Penang’s Peranakan and Malay culinary influences, making it a symbol of Malaysian multiculturalism. Traditionally enjoyed as a midday meal, it brings communities together around a bowl of aromatic, flavorful soup.