Laksa (Laksa)
Overview
Laksa is a spicy noodle soup from the Malay Peninsula with many regional forms. Curry laksa, the best known abroad, is a rich coconut broth flavoured with a paste of chillies, lemongrass, shallots, galangal and dried shrimp, served over rice noodles with prawns, fish cake, tofu puffs, bean sprouts and boiled egg. Penang's asam laksa is very different: a sour, tamarind-based fish broth with mint, pineapple and onion. Both are hugely popular hawker dishes in Malaysia and Singapore, eaten at any time of day.
History
Laksa is associated with Peranakan culture, which grew from Chinese traders settling in the Malay world and mixing with local communities. It combines Chinese noodles with Malay spices and coconut. Over time, cities such as Penang, Kuala Lumpur, Sarawak and Singapore developed their own celebrated versions, and laksa became one of the region's signature street foods.
Main ingredients
Rice noodles, coconut milk, laksa spice paste, prawns, tofu puffs, bean sprouts. The soup is built on spicy coconut broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Fish and seafood soups · Noodle soups · Coconut soups · More soups from Malaysia
Recipe
Method
- 1
Fry the laksa paste in a little oil until fragrant.
- 210 min
Add 800 ml stock and the coconut milk and simmer for 10 minutes.
- 33 min
Add prawns and tofu puffs and cook for 3 minutes.
- 4
Pour over cooked noodles and top with sprouts, egg, herbs and lime.
- ✓
Serve. About 1 h from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
