Assam laksa

"This is my all-time favourite Malaysian dish. Whenever I go back to Kuala Lumpur, my first thought as the plane hits the tarmac is to make a bee line for the closest assam laksa I can get my hands on. Unlike the more well-known coconut-milk based curry laksa, the base broth is made from fish, tamarind and torch ginger flower, resulting in a lovely, sour, fragrant soup, served with chewy, translucent noodles and garnished with the lively flavours of fresh  pineapple, cucumber, red onion, torch ginger and shrimp molasses." Christina Leow, Poh & Co. Season 2