Laksa
Characterized by its rich and spicy broth, this comforting noodle soup is one of the classic dishes found in many Southeast Asian countries. It was developed under the influence of different culinary traditions, which has led to the creation of numerous regional varieties that differ in flavors and ingredients.
Two of the most famous versions are the sour, tamarind-based asam laksa and the creamy curry laksa. Especially favored in Malaysia, Singapore, and Indonesia, laksa is usually prepared and enjoyed at hawker centers as a hearty main course.
Serve with
Sambal
This quintessential Southeast Asian condiment is usually made only with spicy chili peppers and salt. It is occasionally adapted with lime juice, onions, sugar, ginger,... Read more
Recipe variations
Kedah Laksa
READY IN 1h 40minThe following recipe is by Rohani Jelani and is adapted from the Hungry Go Where Malaysia website (www.hungrygowhere.my).
Curry Laksa
READY IN 5h 10minThe following recipe is published in Adam Liaw's Destination Flavour cookbook and is adapted from the Good Food website (www.goodfood.com.au). The ingredients for the laksa rempah make up for two batches, so use half now and refrigerate the other half for another laksa.
Assam Laksa
READY IN 3h 10minThis next recipe is adapted from the Her World website (www.herworld.com).
Sarawak Laksa
READY IN 3hThe following recipe is adapted from the Huang Kitchen website (www.huangkitchen.com). For maximum flavor, blanch the bean sprouts just before assembling the dish.
Penang Asam Laksa
READY IN 3h 10minThis next recipe is adapted from the Her World website (www.herworld.com).
Laksa Authentic recipe
The following recipe is by Rohani Jelani and is adapted from the Hungry Go Where Malaysia website (www.hungrygowhere.my).
WHERE TO EAT The best Laksa in the world (according to food experts)
