» Print Recipe
A spicy noodle soup, popular in Malaysia, Singapore and the Philippines, laksa is a blend of Chinese (the noodles), Indian (the curry) and Malaysian (the coconut) cuisines. More meal than soup, it can be eaten at any time of the day, including breakfast. There are many versions including spicy laksa lemak and the more sour Penang laksa, but the base is usually flavoured with coconut, shrimp paste, lemon grass, garlic, lime and palm sugar. It contains laksa noodles (rounded rice noodles), rice vermicelli and either prawns, seafood or chicken. Other versions vary regionally—the soup may be quite thin, it may be flavoured with tamarind, or the type of noodle may vary. Laksa can be made using a ready–made laksa paste, sold in supermarkets and Asian markets.