Introduction
Laksa Kedah is one of the oldest and most authentic laksa varieties in Malaysia, originating from the northern state of Kedah. Although it shares similarities with Penang Asam Laksa, Laksa Kedah has its own distinctive identity. The broth is lighter, naturally sweeter, and has a stronger fresh fish flavor with a milder sour taste. It is traditionally prepared using fresh mackerel, sardines, or scad fish, combined with tamarind, aromatic herbs, and local spices.
Unlike curry laksa, Laksa Kedah contains no coconut milk, making it a healthier and lighter noodle soup. Thick rice noodles are served in a flavorful fish broth and topped with fresh vegetables, herbs, pineapple, onions, cucumber, and homemade shrimp paste. The combination creates a refreshing balance of sourness, sweetness, saltiness, and natural fish aroma.
Laksa Kedah is commonly enjoyed for breakfast, lunch, or dinner and is one of the most famous traditional dishes in northern Malaysia.
Preparation Time: 40 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 55 minutes
Servings: 6 people
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Ingredients
For the Fish Broth
- 1 kg fresh mackerel (or sardines)
- 2.5 liters water
- 80 g tamarind pulp
- 3 pieces dried tamarind slices (asam gelugur)
- 2 tablespoons sugar
- 2 teaspoons salt
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Spice Paste
- 10 dried chilies, soaked
- 8 shallots
- 5 cloves garlic
- 3 cm fresh ginger
- 3 cm galangal
- 2 stalks lemongrass (white part only)
- 1 teaspoon turmeric powder
- 1 teaspoon toasted shrimp paste (belacan)
Blend into a smooth paste.
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Noodles
- 800 g thick rice laksa noodles
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Fresh Garnishes
- Julienned cucumber
- Sliced onions
- Fresh pineapple slices
- Lettuce, finely shredded
- Vietnamese coriander (Daun Kesum)
- Fresh mint leaves
- Torch ginger flower (Bunga Kantan), finely sliced
- Red chilies, sliced
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Condiments
- Thick shrimp paste (Hae Ko)
- Lime wedges
- Extra fresh chilies
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Instructions
Step 1: Cook the Fish
Bring the water to a boil.
Add the whole fish.
Cook for 15–20 minutes until the fish is fully cooked.
Remove the fish.
Reserve the fish stock.
Allow the fish to cool completely.
Carefully remove the skin and every bone.
Flake the fish into small pieces.
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Step 2: Prepare the Spice Paste
Blend together:
- Dried chilies
- Shallots
- Garlic
- Ginger
- Galangal
- Lemongrass
- Turmeric
- Toasted belacan
Blend until smooth.
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Step 3: Cook the Broth
Heat a small amount of cooking oil.
Sauté the spice paste over medium heat for 8–10 minutes until fragrant.
Pour in the reserved fish stock.
Add:
- Tamarind pulp
- Tamarind slices
- Salt
- Sugar
Bring to a gentle boil.
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Step 4: Add the Fish
Return the flaked fish to the broth.
Reduce the heat.
Simmer gently for 30–40 minutes.
Stir occasionally.
Taste and adjust the seasoning.
The broth should be mildly sour, naturally sweet, and rich with fish flavor.
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Step 5: Prepare the Noodles
Bring water to a boil.
Blanch the thick rice noodles for 30–60 seconds until warmed through.
Drain thoroughly.
Divide the noodles evenly among serving bowls.
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Step 6: Assemble the Laksa
Pour the hot broth over the noodles.
Arrange the fresh garnishes on top:
- Cucumber
- Onion
- Pineapple
- Lettuce
- Torch ginger
- Mint leaves
- Vietnamese coriander
- Red chilies
Finish with one spoonful of thick shrimp paste (Hae Ko).
Serve immediately.
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Serving Suggestions
Laksa Kedah is traditionally served with:
- Thick shrimp paste (Hae Ko)
- Lime wedges
- Fresh bird's eye chilies
- Fried shallots
- Fish crackers (Keropok Ikan)
A glass of iced tea or fresh lime juice pairs perfectly with the refreshing broth.
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Chef's Tips
- Fresh mackerel gives the broth its naturally sweet and rich flavor.
- Carefully remove all fish bones before adding the fish back into the soup.
- Toast the belacan before blending to enhance its aroma.
- Avoid boiling the broth vigorously after adding the fish to maintain a smooth texture.
- Fresh herbs should always be added just before serving.
- Use fresh tamarind pulp rather than bottled concentrate for a more authentic flavor.
- The broth tastes even better after resting for one to two hours because the flavors become more balanced.
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Storage
Store the broth separately from the noodles.
Refrigerate the broth for up to 3 days.
Freeze for up to 2 months.
Always prepare fresh noodles before serving for the best texture.
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Nutritional Information (Approximate Per Serving)
- Calories: 450 kcal
- Carbohydrates: 54 g
- Protein: 29 g
- Fat: 10 g
- Fiber: 4 g
- Sodium: 760 mg
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Interesting Facts
- Laksa Kedah is considered one of the earliest traditional laksa recipes in northern Malaysia.
- Unlike Curry Laksa, it contains no coconut milk, resulting in a lighter and healthier broth.
- Compared to Penang Asam Laksa, Laksa Kedah has a milder sourness and a stronger natural fish flavor.
- Fresh herbs such as Vietnamese coriander, mint, and torch ginger are essential ingredients that create its distinctive aroma.
- Today, Laksa Kedah remains one of the signature dishes of Kedah and is widely enjoyed throughout northern Malaysia as a comforting and flavorful heritage meal.
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