10 types of laksa in S’pore & M’sia that’ll make you be spoilt for choice

Last Updated on 2016-05-19 , 1:35 pm

If you are a Singaporean or a Malaysian, you will definitely have had your fair share of laksa in your lifetime. Who can resist that savoury soup filled with spices and smooth noodles?

Most of us are familiar with the ones that either have the thick coconut soup base or the sourish one with fragrant fish stock but do you know there are other kinds of laksa in Singapore and Malaysia?

Check out these 10 types but be careful not to let your mouth water too much!

Penang Assam Laksa
This is one of my favourites. Originated from Penang, this is made with mackerel fish boiled down into a delicious soup with tamarind fruit that gives it its well-known sourish taste. So rich and fragrant, I think everyone should try this at least once in their life.

Curry Laksa
This is the one we are all used to enjoying. Thick white noodles swathed in a delicious coconut milk and curry paste gravy concoction and topped with condiments such as shrimp, cockles and bean curd puffs, this makes for a delightful dish to behold on a cold rainy day.

Ipoh Laksa
A sweeter and more pungent version of a laksa as it contains prawn paste. Some people adore it, some don’t. Your call.

Katong Laksa
Have you ever tried eating your laksa with just a spoon? No? Well here’s your chance. Katong laksa is a curry laksa that gained popularity many years back and have remained one of the top few most sought after laksa dishes since. The interesting thing about this laksa though is that you don’t eat it with chopsticks. You are only given a spoon to ‘drink’ the noodles and gravy. But you don’t have to worry about getting laksa sauce all over your clothing. The noodles have been cut to manageable lengths for easy consumption.

Famous in Kelantan, Terangganu and Kedah, this dish is distinctively white in colour as the gravy is made from boiled fish and coconut milk and mixed in with thick white noodles. And get this. There is no form of curry paste used in this laksa. Yup, you read right. Some of us call this the White Laksa.

Johor Laksa
This laksa is very similar to the Penang Assam Laksa as the gravy is created using items like dried prawns, lemongrass and galangal. The difference comes in the form of the noodles used. Instead of normal rice noodles or vermicelli, this dish uses spaghetti. Obviously a big hit among the little ones.

Nyonya Melaka Laksa
Also known as Laksa Lemak, this laksa with its rich coconut milk gravy base is influenced by Thai Laksa. Interesting condiments that can be found in this dish are mango slices, chicken strips among other things.

Sarawak Laksa
Instead of curry, this dish contains Sambal Belacan which gives it a whole new taste dimension. Topped with condiments such as omelette strips, prawns, mango strips and onions, with sometimes a squeeze of lime, this dish uses thin rice vermicelli and is delish.

Kelantan Laksa
The Kelantan laksa is rather similar to the Penang Assam Laksa in that its base is made from mackerel and coconut milk. However this dish is slightly sweeter as it contains palm sugar.

Tom Yum Laksa
Taking its roots from Thailand, this type of laksa is highly sought after in Malaysia. As its namesake goes, the ingredients are as they are. Instead of the thick white noodles, thin vermicelli noodles are used instead and a Tom Yum soup is added in. Seafood and vegetables can then be added to your liking.

Top Image: Tommy Brtek / Shutterstock.com