Kelantan-Style Thick Rice Noodles with Fish Coconut Broth

A beloved specialty from Kelantan on Malaysia's east coast, this dish features thick, slippery rice noodles bathed in a creamy white fish and coconut broth scented with Vietnamese mint, turmeric, and lemongrass. It is traditionally eaten for breakfast or lunch, served with crisp fresh vegetables and a fiery sambal on the side.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 6 gSugar
• 32 gProtein
• 720 mgSodium
• 780 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the spice paste

• 8 shallots, peeled and halved
• 4 cloves garlic
• 1 inch fresh ginger, sliced
• 1 inch fresh turmeric root (or 1 teaspoon ground turmeric)
• 2 stalks lemongrass, trimmed and bruised
• 4 candlenuts, roughly chopped
• 1 cup packed Vietnamese mint (laksa leaf), plus extra for serving
• 1/4 cup water

For the fish broth

• 500 g fresh mackerel, cleaned and gutted
• 6 cups water
• 200 ml coconut cream
• 1 tablespoon fish sauce
• 1 teaspoon sea salt, or to taste

For the noodles and garnish

• 600 g fresh thick rice noodles (laksam), or 250 g dried thick rice noodles
• 1 cucumber, julienned
• 100 g bean sprouts, rinsed
• 2 long beans, thinly sliced
• 1 small Asian eggplant, sliced and lightly grilled
• 4 tablespoons sambal belacan, to taste
• 2 limes, cut into wedges

Directions

1. Bring 6 cups of water to a gentle boil in a pot, add the mackerel, and simmer for 8 to 10 minutes until the flesh is opaque and flakes easily. Lift out the fish, let it cool slightly, then flake the meat, discarding skin and bones; reserve the broth.
2. While the fish cooks, blend the shallots, garlic, ginger, turmeric, lemongrass, candlenuts, Vietnamese mint, and 1/4 cup water into a smooth paste using a blender or food processor.
3. Heat 2 tablespoons of oil in a large pot over medium heat and fry the spice paste for 6 to 8 minutes, stirring often, until fragrant, darker in color, and the oil begins to separate.
4. Pour in the reserved fish broth and bring to a gentle boil. Reduce the heat and simmer for 10 minutes to let the flavors meld.
5. Stir in the coconut cream, flaked fish, fish sauce, and salt. Simmer for another 5 minutes without boiling hard, then taste and adjust seasoning. Keep the broth warm over low heat.
6. If using dried rice noodles, blanch them in boiling water for 2 to 3 minutes until just tender; if using fresh noodles, rinse briefly under warm water to separate. Drain well and divide among 4 deep bowls.
7. Ladle the hot fish-coconut broth generously over the noodles in each bowl. Top with cucumber, bean sprouts, long beans, grilled eggplant, and a small handful of fresh Vietnamese mint.
8. Serve immediately with sambal belacan and lime wedges on the side, allowing each person to season and stir to taste.

Cook’s Notes

• Use fresh mackerel (ikan kembung) for the most authentic and fragrant broth; sardines are a fine substitute.
• Vietnamese mint, called daun kesum or 'laksa leaf,' is essential to the flavor; do not skip it or substitute with regular mint.
• Do not let the broth boil vigorously after adding the coconut cream or it may split; keep it at a gentle simmer.
• If fresh thick rice noodles are unavailable, look for them at a Malay wet market or use wide rice stick noodles softened briefly in hot water.
• Stir a spoonful of sambal belacan into each bowl for the traditional sweet-spicy-shrimp paste kick that defines the dish.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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