laksa

Laksa is a Southeast Asian noodle soup characterized by a fragrant, spicy broth and rice noodles. The dish exists in several regional forms but two broad families are most common: curry laksa, which uses a coconut milk-based curry broth, and asam laksa, which uses a sour tamarind-based fish broth. It is closely associated with Peninsular Malaysia and Singapore, and has many local variations across Malaysia, Singapore, and parts of Indonesia and Borneo.

Curry laksa, or laksa lemak, features a curry coconut milk broth enriched with lemongrass, turmeric, and chilies, and is typically served with shrimp, chicken, bean sprouts, and fried tofu puffs. Noodles may be rice vermicelli or thicker rice noodles, and it is often garnished with fresh herbs, lime, and sambal.

Asam laksa has a tangy, fish-based broth derived from tamarind and dried or preserved fish, with ingredients like lemongrass, chili, and shallots. It is usually served with shredded fish, pineapple, cucumber, onions, and herbs, over rice noodles, and finished with a spoon of chili paste.

Regional variants include Sarawak laksa from Malaysian Borneo, which uses a fragrant coconut-based broth with lemongrass and galangal and is served with shredded chicken, omelette, and prawns; Penang asam laksa is another well-known form.

Laksa is commonly found in hawker centers and markets, as well as in households and restaurants. It is considered a hallmark of Peranakan or Nyonya fusion cuisine and reflects intermingling Chinese, Malay, and local culinary influences in the region.