Quick Asam Laksa with Shrimp

Step 1

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 2

Fill a large pot with 4 cups of water and bring it to a boil over high heat, about 6 minutes.

Step 3

Pour the tamarind paste and red chili paste into a small bowl and stir them together until well combined, breaking up any lumps.

Step 4

Once the water boils, add the noodles to the pot and stir once with a wooden spoon to separate them.

Step 5

Cook the noodles, stirring once every 30 seconds, until they are tender but still firm to bite, about 6 minutes total.

Step 6

While noodles cook, heat 1 tablespoon of oil in a separate small skillet over medium heat until it shimmers, about 1 minute.

Step 7

Add the minced garlic to the hot oil and stir constantly for 15 seconds until it smells fragrant, then add the tamarind-chili mixture and stir for another 15 seconds.

Step 8

Pour the garlic-tamarind mixture into the noodle pot, add the shrimp and fish sauce, and stir gently.

Step 9

Simmer over medium heat, stirring once every 20 seconds, until the shrimp turn from gray to opaque pink throughout, about 3 minutes.

Step 10

Taste the broth and add salt and pepper as needed, stirring once to combine.

Step 11

Ladle the noodles, shrimp, and broth into two bowls, dividing evenly.