4 Serves
62 Mins
2 g
11 g
12 g
Prepare the aromatics by finely chopping the onion and garlic using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
36 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
100 mg / 4,700 mgSodium
5 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the onion, garlic, and laksa paste until fragrant.
Add the fish stock and tamarind to the pot, bringing the mixture to a gentle simmer to develop the broth's depth.
Incorporate the flaked mackerel into the broth and season with salt and pepper to taste.
Ladle the hot broth over prepared rice noodles in serving bowls and serve immediately.
Vegetable Oil
Laksa Paste
Salt And Pepper
Vitamin A
0 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
17 µg / 400 µgCalcium
36 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
51 mg / 1,250 mgPotassium
100 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17
g93
g33
g
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JapaneseZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g