World Cuisines

Laksa

Malaysia

The noodle soup of two worlds: a curried coconut broth (curry laksa) or a tangy fish broth (asam laksa), loaded with noodles, herbs and seafood.

What it is

The noodle soup of two worlds: a curried coconut broth (curry laksa) or a tangy fish broth (asam laksa), loaded with noodles, herbs and seafood. Ingredients (curry laksa): rice noodles, coconut milk, curry paste, tofu puffs, prawns, cockles, chicken, bean sprouts, laksa leaves (daun kesum), mint, sambal. Asam style: mackerel, tamarind, pineapple, torch ginger. Recipe: 1) Fry curry paste; add stock and coconut milk. 2) Blanch noodles and sprouts. 3) Add prawns, chicken and tofu puffs to the broth. 4) Bowl up noodles, broth, herbs and sambal. Serve: with a spoon of sambal and a squeeze of calamansi. Flavor: creamy fire (curry) or bright sour (asam) — Malaysia argues both. History: Peranakan (Nyonya) kitchens fused Chinese noodles with Malay spice; Penang's asam laksa and Kuala Lumpur's curry laksa are rival capitals of the bowl. See also: Nasi Lemak, Char Kway Teow.

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