Laksa — Laksa
Cuisine: Singaporean · Origin: Singapore and Malaysia
Laksa is a beloved Southeast Asian noodle soup that represents the rich cultural fusion of Singapore and Malaysia. This aromatic dish features rice noodles or egg noodles swimming in a creamy, spiced coconut milk broth infused with curry paste, turmeric, and chilies. The broth's depth comes from slow-simmered spice pastes combined with coconut cream, creating layers of heat and richness. Traditionally topped with protein such as shrimp, chicken, or fish cake, laksa is garnished with fresh herbs, bean sprouts, and hard-boiled eggs. Regional variations exist—Penang laksa uses tamarind for tanginess, while Singapore's Katong laksa features a richer coconut base. The dish exemplifies how maritime trade and multicultural communities shaped Southeast Asian cuisine, blending Indian spice traditions with Chinese noodle techniques and local ingredients. A single steaming bowl offers comfort and complexity, making laksa a cornerstone of hawker culture and home cooking alike.
Standard serving: ~550 kcal (1 bowl (500g), estimate)
Laksa's name likely derives from the Persian word 'lakh' (meaning tens of thousands), possibly referencing the countless spices in its complex broth—a culinary echo of ancient trade routes through Southeast Asia.
Photo by Yong Hui Yin (CC BY-SA 4.0), source.
叻沙 — Laksa
料理：Singaporean · 起源地：Singapore and Malaysia
Laksa is a beloved Southeast Asian noodle soup that represents the rich cultural fusion of Singapore and Malaysia. This aromatic dish features rice noodles or egg noodles swimming in a creamy, spiced coconut milk broth infused with curry paste, turmeric, and chilies. The broth's depth comes from slow-simmered spice pastes combined with coconut cream, creating layers of heat and richness. Traditionally topped with protein such as shrimp, chicken, or fish cake, laksa is garnished with fresh herbs, bean sprouts, and hard-boiled eggs. Regional variations exist—Penang laksa uses tamarind for tanginess, while Singapore's Katong laksa features a richer coconut base. The dish exemplifies how maritime trade and multicultural communities shaped Southeast Asian cuisine, blending Indian spice traditions with Chinese noodle techniques and local ingredients. A single steaming bowl offers comfort and complexity, making laksa a cornerstone of hawker culture and home cooking alike.
標準份量：約 550 kcal（1碗（500克），估計值）
叻沙這個名字很可能源自波斯文的「lakh」（意為數萬），可能是在暗指其複雜高湯中數不盡的香料——這是古代經由東南亞貿易路線留下的烹飪足跡。
圖片來源：Yong Hui Yin（CC BY-SA 4.0）— 來源