The exact origins of laksa are unclear. From its ingredients, it is most likely a fusion of Chinese and Malay elements originating from the Malay Peninsula. Though laksas do differ, laksas have two main components: white rice vermicelli and a spicy soup broth, and can be broadly categorized into two groups: laksa lemak (coconut milk soup base) and assam laksa (tamarind soup base).
Laksa in Singapore is generally the lemak type, curry-like and served with prawns and cockles. In Penang however, you get a sweet-sour-spicy assam-based noodle soup cooked with fish. The flavours of Penang laksa are most likely an influence from neighbouring Thailand; around the Peninsula in the South, laksa evolves into a curry-like noodle soup.
Each country in the region has its own interpretation of laksa, and we get to savour them all in Singapore: from the local versions (we have two) to Malaysian, Thai and Burmese. Here is a list of where to have them:
The exact origins of laksa are unclear. From its ingredients, it is most likely a fusion of Chinese and Malay elements originating from the Malay Peninsula. Though laksas do differ, laksas have two main components: white rice vermicelli and a spicy soup broth, and can be broadly categorized into two groups: laksa lemak (coconut milk soup base) and assam laksa (tamarind soup base).Laksa in Singapore is generally the lemak type, curry-like and served with prawns and cockles. In Penang however, you get a sweet-sour-spicy assam-based noodle soup cooked with fish. The flavours of Penang laksa are most likely an influence from neighbouring Thailand; around the Peninsula in the South, laksa evolves into a curry-like noodle soup.Each country in the region has its own interpretation of laksa, and we get to savour them all in Singapore: from the local versions (we have two) to Malaysian, Thai and Burmese. Here is a list of where to have them:
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