View source for Laksa

{{Short description|Spicy noodle dish from Southeast Asia}}
{{other uses}}
{{distinguish|Lhasa}}
{{Use dmy dates|date=September 2019}}
{{EngvarB|date=September 2019}}
{{Infobox food
| name = Laksa
| image = Nyonya Laksa.jpg
| caption = A typical serving of Peranakan-style laksa, with a [[coconut soup]] base
| alternate_name = 
| place_of_origin = [[Maritime Southeast Asia]]
| associated_cuisine = [[Indonesian cuisine|Indonesia]], [[Malaysian cuisine|Malaysia]], [[Singaporean cuisine|Singapore]]
| region = 
| course = Breakfast, lunch or dinner
| type = Noodle dish
| served = Hot
| main_ingredient = {{hlist|Noodles|herbs|coconut milk|tamarind|spice paste}}
| variations = 
| other = 
| creator = [[Peranakan Chinese]]<ref name="Nugroho-Laksa"/>
}}
'''Laksa''' ([[Jawi script|Jawi]]: {{Script/Arabic|لقسا}};<ref>{{cite web |url= https://prpm.dbp.gov.my/cari1?keyword=laksa|title= Carian Umum - Laksa |last= |first= |date= |website= Pusat Rujukan Persuratan Melayu - PRPM|publisher= Dewan Bahasa dan Pustaka - DBP|access-date= 12 Oct 2025}}</ref> [[Chinese language|Chinese]]: 叻沙) is a spicy [[noodle]] dish popular in [[Southeast Asia]].<ref name="SBS-Laksa">{{cite web | author = Siobhan Hegarty | date = 6 February 2017 | title = Think you know laksa? Think again. | work = SBS | url = https://www.sbs.com.au/food/article/2017/02/01/think-you-know-laksa-think-again?cx_navSource=related-side-cx#cxrecs_s}}</ref><ref>{{cite news |url=http://www.meemalee.com/2011/05/laksa-lemak-malaysia-gordons-great.html |title=Laksa Lemak Recipe – Malaysia (Gordon's Great Escape) |date=23 May 2011 |access-date=13 July 2014 |archive-date=26 December 2018 |archive-url=https://web.archive.org/web/20181226023438/http://www.meemalee.com/2011/05/laksa-lemak-malaysia-gordons-great.html%20 |url-status=live }}</ref> Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as [[Chicken as food|chicken]], prawns or fish. Most variations of laksa are prepared with a rich and spicy coconut curry soup or a broth seasoned with a souring ingredient like [[tamarind]] or {{lang|ms|[[Garcinia atroviridis|asam gelugur]]}}.

Originating from [[Peranakan cuisine|Peranakan Chinese cuisine]],<ref name="Nugroho-Laksa"/> laksa recipes are commonly served in [[Singapore]],<ref name="SG Laksa">{{cite web | work = STB | publisher = Singapore Tourism Board | date = 19 September 2019 | title = Singapore Laksa: A local favourite | url = https://www.visitsingapore.com/dining-drinks-singapore/local-dishes/laksa/ | access-date = 19 September 2019 | archive-date = 11 August 2020 | archive-url = https://web.archive.org/web/20200811101301/https://www.visitsingapore.com/dining-drinks-singapore/local-dishes/laksa/ | url-status = live }}</ref> [[Indonesia]],<ref name="6 Laksa Indonesia">{{cite web | title = 6 LAKSA Khas Indonesia Paling ENAK Yang Harus Kamu Coba! | author = Ricky Halim | date = 5 August 2015 | work = Qraved | url = https://www.qraved.com/journal/restaurants/6-laksa-khas-indonesia-paling-enak-yang-harus-kamu-coba/ | language = id | access-date = 2 March 2017 | archive-date = 3 March 2017 | archive-url = https://web.archive.org/web/20170303042533/https://www.qraved.com/journal/restaurants/6-laksa-khas-indonesia-paling-enak-yang-harus-kamu-coba/ | url-status = live }}</ref> [[Malaysia]] and [[Australia]].<ref>{{cite web|url=http://asiancorrespondent.com/91144/laksa-discovering-malaysias-signature-dish/|title=Laksa: Discovering Malaysia's signature dish|last=Dunston|first=Lara|work=Asian Correspondent|date=24 October 2012|access-date=10 December 2024|archive-url=https://archive.today/20140715115901/http://asiancorrespondent.com/91144/laksa-discovering-malaysias-signature-dish.html|archive-date=15 July 2014|url-status=dead}}</ref><ref>{{cite book|last=Siong|first=T.E.|title=Malaysian Diet: The Plain Truth (UM Press)|publisher=The University of Malaya Press|isbn=978-983-100-956-7|url=https://books.google.com/books?id=4xSCDwAAQBAJ&pg=PA4|access-date=10 December 2024|page=4}}</ref>

==Origin==
Laksa is a dish of [[Peranakan Chinese]] origin, with a variety of ingredients and preparation processes that vary greatly by region.<ref name="Nugroho-Laksa">{{Cite journal |last=Nugroho |first=Akbar Haryo |date=February 2023 |title=Acculturation of Peranakan Culture in the Diversity of Laksa Menu in Southeast Asia |journal=International Review of Humanities Studies, University of Indonesia |url=https://scholarhub.ui.ac.id/cgi/viewcontent.cgi?article=1042&context=irhs |access-date=27 December 2023 |archive-date=27 December 2023 |archive-url=https://web.archive.org/web/20231227132651/https://scholarhub.ui.ac.id/cgi/viewcontent.cgi?article=1042&context=irhs |url-status=live }}</ref> Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, a number of laksa recipes have been developed along the trade channels of Southeast Asia—where the ports of [[Singapore]], [[Penang]], [[Medan]], [[Malacca]], [[Palembang]], and [[Jakarta|Batavia]] (now [[Jakarta]]) are the major stops along the historic [[Spice trade|spice route]]. The intensive trade links among these port cities enable exchanges of ideas to take place, including sharing recipes.<ref name="Banerji"/>

There are various theories about the origins of laksa. One goes back to the 15th-century [[Ming dynasty|Ming Chinese]] [[Ming treasure voyages|naval expeditions]] led by [[Zheng He]], whose armada navigated [[Maritime Southeast Asia]].<ref name="NatGeo-Laksa"/> [[Overseas Chinese]] migrants had settled in various parts of Maritime Southeast Asia, long before Zheng He's expedition. However, it was after this that the number of Chinese migrants and traders significantly increased. These Chinese men intermarried into the local populations, and together they formed mixed-race communities called the [[Peranakan Chinese]] or Straits Chinese.<ref name="NatGeo-Laksa"/> 

In Malaysia, the earliest variant of laksa is believed to have been introduced by the Peranakan Chinese in [[Malacca]].<ref>{{cite news|url=http://asiancorrespondent.com/2012/10/laksa-discovering-malaysias-signature-dish/|title=Laksa: Discovering Malaysia's signature dish|author=Lara Dunston|date=24 October 2012|work=Asian Correspondent|access-date=11 January 2016|archive-date=2 October 2017|archive-url=https://web.archive.org/web/20171002115941/http://asiancorrespondent.com/2012/10/laksa-discovering-malaysias-signature-dish/|url-status=dead}}</ref> The name laksa is derived from the word spicy ({{linktext|辣}}) and grainy or sandy ({{linktext|沙}}) in the [[Min Chinese]] dialect, which denotes the spicy taste and the grainy texture (either from grinding onion, granules of fish or meat, or curdled coconut milk) of laksa, since the Peranakan Malay is a creole language that is heavily influenced by a dialect of [[Hokkien]]. An early mention of "laksa" in the English language can be found in a [[Royal Geographical Society]] journal from 1846.<ref>[https://www.oed.com/dictionary/laksa_n?tl=true "Laksa"] entry at [[Oxford English Dictionary]]. Retrieved 7 April 2025</ref>

In Singapore, the dish is believed to have been created after interaction between the Peranakan Chinese with local Singaporean Malays.<ref>{{cite web |url=http://eresources.nlb.gov.sg/infopedia/articles/SIP_884_2004-12-27.html |title=Laksa Origins|publisher=[[National Library Board]]}}</ref><ref name="Banerji"/>

Another theory is that the word ''laksa'' is theorised to come from an ancient [[Persian language|Persian]] word for "noodles".<ref name="NatGeo-Laksa">{{Cite web|url=https://www.nationalgeographic.co.uk/travel/2019/02/deconstructing-laksa-fusion-dish-malaysia-and-singapore|title=Deconstructing laksa, the fusion dish of Singapore and Malaysia|last=@NatGeoUK|date=9 February 2019|website=Deconstructing laksa, the fusion dish of Malaysia and Singapore {{!}} National Geographic|access-date=18 June 2019}}</ref> According to [[Denys Lombard]] in the book {{lang|fr|Le carrefour Javanais. Essai d'histoire globale II}} (The Javanese Crossroads: Towards a Global History, 2005), one of the earliest record of the word ''laksa'' to describe noodles was found in the Javanese Biluluk inscription dated from 1391 of [[Majapahit]] era that mentions the word ''hanglaksa''. ''Hanglaksa'' in [[Kawi language|Kawi]] means "vermicelli maker".<ref name="Mi Nusantara-Kompas.id">{{Cite web|date=2021-12-01|title=Sluuurps.. Nikmatnya Mi Nusantara|author=Melati Mewangi|url=https://interaktif.kompas.id/baca/sluuurps-nikmatnya-mi-nusantara/|access-date=2021-12-06|website=Tutur Visual - Kompas.id|language=id|archive-date=2 November 2022|archive-url=https://web.archive.org/web/20221102163222/https://interaktif.kompas.id/baca/sluuurps-nikmatnya-mi-nusantara/|url-status=live}}</ref> In [[Sanskrit]], ''laksa'' means "one hundred thousand", referring to numerous strands of the vermicelli. The term ''laksa'', or ''lakhshah'', is also believed to have come from Persian or [[Hindi]], which refer to a kind of vermicelli.<ref name="Mi Nusantara-Kompas.id"/>

In traditional [[Sundanese people|Sundanese]] community of [[Baduy people|Baduy]] in [[Banten|Banten province]], there is a harvest ceremony involving the making of laksa, called ''ngalaksa'' ceremony. ''Ngalaksa'' is a Sundanese traditional harvest thanksgiving ceremony, in which a traditional noodle-like laksa dish made of [[rice flour]] is prepared and consumed communally.<ref>{{Cite web |last=Suryana|first=Mansyur|title=Warga Baduy di Lebak Banten gelar tradisi "ngalaksa" |url=https://jambi.antaranews.com/berita/344502/warga-baduy-di-lebak-banten-gelar-tradisi-ngalaksa |date=28 April 2019|access-date=2025-01-12 |website=ANTARA News Jambi|language=id}}</ref> In [[Old Sundanese language|old Sundanese]] language the term ''laksa'' also means "noodle", which is the same meaning as in Javanese Kawi counterpart.

In Indonesia, the dish is believed to have been born from the mixing of the cultures and cooking practices of local people and Chinese immigrants.<ref>{{cite news|url=http://www.thejakartapost.com/news/2008/11/23/039dapur-naga039-a-peek-039peranakan039-cuisine.html|title='Dapur Naga': A peek into 'peranakan' cuisine|author=Prodita Sabarini quoting [[Myra Sidharta]]|date=24 October 2012|work=[[The Jakarta Post]]|access-date=12 January 2016|archive-date=12 January 2016|archive-url=https://web.archive.org/web/20160112034513/http://www.thejakartapost.com/news/2008/11/23/039dapur-naga039-a-peek-039peranakan039-cuisine.html|url-status=live}}</ref> Historians believe laksa is a dish that was born from actual [[Interethnic marriage|intermarriage]].<ref name="Banerji">{{cite news | title = How Intermarriage Created One of the World's Most Delicious Foods | author = Urvija Banerji | date = 8 January 2016 | work = Atlas Obscura | url = http://www.atlasobscura.com/articles/how-intermarriage-created-one-of-the-worlds-most-delicious-foods | access-date = 12 January 2016 | archive-date = 11 January 2016 | archive-url = https://web.archive.org/web/20160111164606/http://www.atlasobscura.com/articles/how-intermarriage-created-one-of-the-worlds-most-delicious-foods | url-status = live }}</ref> In early coastal ''pecinan'' (Chinese settlement) in maritime Southeast Asia, it was only Chinese men that ventured abroad out from China to trade. When settling down in the new town, these Chinese traders and sailors set out to find local wives, and these women began incorporating local spices and coconut milk into Chinese noodle soup served to their husbands. This creates the hybrid Chinese-local (Malay or Javanese) culture called Peranakan culture.<ref name="Banerji"/><ref name="Sejarah laksa">{{cite web|url=https://www.kompas.com/food/read/2021/05/23/134722875/sejarah-laksa-berawal-dari-pernikahan-peranakan-di-asia-tenggara?page=all|title=Sejarah Laksa, Berawal dari Pernikahan Peranakan di Asia Tenggara|date=23 May 2020|work=kompas|language=id|access-date=7 January 2022|archive-date=7 January 2022|archive-url=https://web.archive.org/web/20220107041545/https://www.kompas.com/food/read/2021/05/23/134722875/sejarah-laksa-berawal-dari-pernikahan-peranakan-di-asia-tenggara?page=all|url-status=live}}</ref> As Peranakan Chinese communities have blended their ancestors' culture with local culture, Peranakan communities in different places now demonstrate diversity according to the local flavour.<ref name="JP-Tangerang">{{cite news| title = Weekly 5: Delicacies of Tangerang 'peranakan'| work = [[The Jakarta Post]]| date = 13 February 2015| author = Corry Elyda| url = http://www.thejakartapost.com/news/2015/02/13/weekly-5-delicacies-tangerang-peranakan.html| access-date = 30 May 2016| archive-date = 26 October 2021| archive-url = https://web.archive.org/web/20211026160425/https://www.thejakartapost.com/news/2015/02/13/weekly-5-delicacies-tangerang-peranakan.html| url-status = live}}</ref>

==Ingredients==
A wide variety of laksa exists in Southeast Asia, with regional and vendor-specific differences. Laksa can be broadly categorized by its two main ingredients: noodles and soup. Most preparations of ''laksa'' are garnished with herbs. Two of the most widely used herbs are [[Lamiaceae|mint]] and [[Vietnamese coriander]], known in [[Malay language|Malay]] as ''daun kesum'' or by its colloquial name ''daun laksa'' "laksa leaf". Another popular garnish used for many laksa recipes is the unopened flower bud of the [[Etlingera eliator|torch ginger]], usually sliced or shredded.

===Noodles===
[[File:Laksa Johor Roza Roslan 2.jpg|upright|thumb|Laksa Johor is notable for its use of cooked [[spaghetti]].]]
Thick rice noodles, also known as "laksa noodles" are most commonly used, although thin [[rice vermicelli]] ({{lang|zh|米粉}} "bee hoon") are also common. Some laksa variants might use fresh rice noodles handmade from scratch, other types of noodles; [[Johor]] laksa for example uses wheat-based [[spaghetti]],<ref name="JP1">{{cite news |author=Frederica Ermita Indriani |date=9 August 2012 |title=Laksa Johor, a royal treat for every palate |url=http://www.thejakartapost.com/news/2012/08/09/laksa-johor-a-royal-treat-every-palate.html |url-status=live |archive-url=https://web.archive.org/web/20130603000801/http://www.thejakartapost.com/news/2012/08/09/laksa-johor-a-royal-treat-every-palate.html |archive-date=3 June 2013 |access-date=8 June 2015 |newspaper=The Jakarta Post}}</ref> while [[Kelantan|Kelantanese]] laksam is served with wide strips of [[rice noodle roll]]s similar in texture to ''[[shahe fen]]''.

===Soup===
The type of Laksa is generally based upon the soup base employed in its recipe; either rich and savoury [[coconut milk]], fresh and sour ''asam'' ([[tamarind]], [[Garcinia atroviridis|tamarind slice]]), or a combination of those two.

[[File:The laksa broth.jpg|thumb|Coconut milk adds a distinctive richness or ''lemak'' quality to laksa broth.]]
Laksa with a rich and strongly spiced coconut gravy is typically described in Malaysia and Singapore as '''Laksa Lemak''' or '''Nyonya Laksa''' ({{lang|zsm|Laksa Nyonya}}). ''Lemak'' is a [[Malay cuisine|Malay culinary description]] that specifically refers to the presence of coconut milk which adds a distinctive richness to a dish, whereas ''Nyonya'' alludes to the dish's Peranakan origins and the role of women in [[Peranakan cuisine]]. "Laksa" is also an alternate name used for [[curry mee]], a similar coconut soup noodle dish widely popular within the region which is sometimes known as '''curry laksa'''.<ref name="SBS-Laksa"/> The most common toppings for the various versions of coconut soup laksa include eggs, deep-fried tofu, beansprouts, and herbs, with a spoonful of ''[[sambal]]'' chilli paste on the side as a relish.

The [[Malay language|Malay]] word ''asam'' refers to any ingredient that makes a dish taste sour (e.g. tamarind ({{langx|ms|Asam Jawa}}) or tamarind slice ({{langx|ms|[[Garcinia atroviridis|Asam Gelugor]]}}), which comes from a different tree despite its name). The main ingredients for tamarind-based laksa typically include shredded fish, normally [[Mackerel as food|mackerel]] (''ikan kembung''), and finely sliced vegetables including cucumber, onions, red chillies, pineapple, mint leaves, laksa leaves, and shredded torch ginger flower. Preparations for tamarind-based laksa usually produce tangy, spicy, sour flavours. This type of Laksa is normally served with either thick rice noodles ("laksa") or thin rice noodles ("[[vermicelli|mee hoon]]") and topped off with ''[[petis|otak udang]]'' or ''hae ko'' ([[Penang Hokkien]]: 蝦膏; ''hêe-ko''), a thick sweet [[shrimp paste]].<ref name="SBS-Laksa"/>

In [[Indonesian cuisine|Indonesia]], most laksa variants are coconut milk-based soups. Common spices include [[turmeric]], [[coriander]], [[candlenut]], [[lemongrass]], [[garlic]], [[shallot]], and [[Black pepper|pepper]] cooked in coconut milk. Widely available ''daun kemangi'' ([[lemon basil]] leaf) is commonly used instead of ''daun kesum'' commonly used in Malaysia and Singapore. Thin [[rice vermicelli]] ("bee hoon") is most commonly used, instead of thick rice noodle ("laksa"). Some recipes might even add slices of ''[[ketupat]]'' or ''[[lontong]]'' rice cake.<ref>{{Cite web|url=https://www.goodnewsfromindonesia.id/2020/07/27/sebenarnya-laksa-makanan-khas-mana-singapore-malaysia-atau-indonesia|title=Sebenarnya Laksa Makanan Khas Mana? Singapura, Malaysia, atau Indonesia?|access-date=16 January 2021|archive-date=7 November 2020|archive-url=https://web.archive.org/web/20201107011525/https://www.goodnewsfromindonesia.id/2020/07/27/sebenarnya-laksa-makanan-khas-mana-singapore-malaysia-atau-indonesia|url-status=live}}</ref>

==Regional variations==
===Singapore===
[[File:First time trying Katong.Laksa. Thumbs up. Fragrant, creamy, light. I like. -vernenoms (33503880125).jpg|thumb|A typical bowl of [[Katong Laksa]] in Singapore]]
* '''[[Katong Laksa]]''' ({{lang-zh|加东叻沙}}; {{lang|zsm|Laksa Katong}}), from the Singaporean residential neighbourhood of [[Katong]], is a variant of Singapore-style Laksa Lemak or Singapore Laksa ({{lang-zh|新加坡叻沙}}; {{lang|zsm|Laksa Singapura}}). The noodles in Katong Laksa are normally cut into smaller pieces so that the entire dish can be eaten with a spoon alone, without chopsticks or a fork. Another hallmark feature of this laksa is the gravy thickened not just with coconut milk but ground dried shrimp, which gives the soup its characteristic "sandy" texture. 
* '''Siglap Laksa''' ({{lang|zsm|Laksa Siglap}}) from the neighbourhood of Kampung [[Siglap]] resembles Johor laksa but it is eaten with laksa noodles instead of spaghetti. The laksa is accompanied by cucumber, bean sprouts, [[Persicaria odorata|laksa leaves]] and a dollop of [[sambal]].<ref>{{Cite web|url=https://globalgastronaut.com/2018/09/02/a-recipe-for-laksa-siglap-singapores-forgotten-laksa/|title=A recipe for Laksa Siglap - Singapore's forgotten laksa|date=2018-09-02|website=Global Gastronaut|language=en|access-date=2021-05-23|archive-date=23 May 2021|archive-url=https://web.archive.org/web/20210523054117/https://globalgastronaut.com/2018/09/02/a-recipe-for-laksa-siglap-singapores-forgotten-laksa/|url-status=dead}}</ref>

===Indonesia===
[[File:Laksa.jpg|thumb|Banjar Laksa, a specialty of [[Banjarmasin]]]]
[[File:Laksa Betawi 3.jpg|thumb|Betawi Laksa served with {{lang|id|[[emping]]}} cracker]]
[[File:Lakso 1.jpg|thumb|[[Lakso]], a specialty of [[Palembang]]]]
[[File:Laksa Tangerang.jpg|thumb|Laksa Tangerang, a specialty of [[Tangerang]]]]
* '''Baduy Laksa''' ({{lang|id|Laksa Baduy}}) possibly is one of the oldest and the most traditional laksa variant in Indonesia. Unlike commonly known laksa recipes as a spicy [[noodle soup]] dish, laksa baduy's form is more akin to ''[[lontong]]'' and ''[[lepet]]'' rice cake. Laksa baduy is a type of traditional food in a form of wide noodles similar to ''[[kwetiau]]'' made from rice flour. The rice flour dough is boiled in water spiced with ''papagan combrang'' (''kecombrang'' or [[torch ginger]]), then made into noodles. Baduy laksa is wrapped in ''congkok'' leaf (''[[Molineria capitulata]]'' leaf) or in ''upih'' (betel nut stems).<ref>{{Cite web |title=Laksa Baduy » Budaya Indonesia |url=https://budaya-indonesia.org/Laksa-Baduy |access-date=2025-01-12 |website=budaya-indonesia.org|language=id}}</ref> Laksa baduy is treated as a traditional dish prerequisite for ''ngalaksa'' ceremony conducted by [[Baduy people]], thus not widely available nor commonly sold.<ref>{{Cite web |last=Administrator |title=Puncak Seba, Ribuan Warga Baduy Ritual Ngalaksa di Pendopo Bupati Lebak |url=https://poskota.co.id/2023/04/29/puncak-seba-ribuan-warga-baduy-ritual-ngalaksa-di-pendopo-bupati-lebak#google_vignette |date=29 April 2023 |access-date=2025-01-12 |website=Poskota |language=id}}</ref>
* '''Banjar Laksa''' ({{lang|id|Laksa Banjar}}) is a laksa variant from Indonesian city of [[Banjarmasin]] that has [[snakehead (fish)|snakehead]] ({{lang|id|ikan haruan}})  as one of its ingredients. Similar to Palembang Lakso, instead of rice noodle or vermicelli, Banjar Laksa uses steamed noodle-like balls, made from [[rice flour]] paste, served in a thick yellowish soup made from coconut milk, ground spices, and snakehead fish broth. Sprinkles of fried shallots ({{lang|id|bawang goreng}}) and hard-boiled duck egg might also be added.<ref>{{cite web |title=Kuah Haruan Yang Bikin Gurih |author=Salmah |publisher=Tribun Kalteng |date=18 November 2011 |url=http://kalteng.tribunnews.com/2011/11/18/kuah-haruan-yang-bikin-gurih |language=id |access-date=8 June 2015 |archive-date=5 March 2016 |archive-url=https://web.archive.org/web/20160305025232/http://kalteng.tribunnews.com/2011/11/18/kuah-haruan-yang-bikin-gurih |url-status=live }}</ref>
* '''Betawi Laksa''' ({{lang|id|Laksa Betawi}}) is a laksa variant from [[Jakarta]], Indonesia,<ref>{{cite news | title = Sulitnya Mencari Laksa Betawi, Masakan Paling Kaya Rempah | date = 5 May 2014 | author = Muhammad Sulhi | work = Tribun News | url = http://www.tribunnews.com/lifestyle/2014/05/05/sulitnya-mencari-laksa-betawi-masakan-paling-kaya-rempah | language = id | access-date = 2 March 2017 | archive-date = 2 March 2017 | archive-url = https://web.archive.org/web/20170302115617/http://www.tribunnews.com/lifestyle/2014/05/05/sulitnya-mencari-laksa-betawi-masakan-paling-kaya-rempah | url-status = live }}</ref> is similar to Bogor Laksa. However, Betawi Laksa is accompanied with basil leaves, chives, rice vermicelli, and [[perkedel]]. The thick yellowish coconut milk based soup contains ground ([[dried shrimp]]) to give it unique taste.<ref>{{cite web|title=Kelezatan Langka Laksa Betawi|publisher=Femina|url=http://www.femina.co.id/shop.dine/makan.di.mana/kelezatan.langka.laksa.betawi/007/003/497|language=id|access-date=8 June 2015|archive-date=23 June 2014|archive-url=https://web.archive.org/web/20140623152626/http://www.femina.co.id/shop.dine/makan.di.mana/kelezatan.langka.laksa.betawi/007/003/497|url-status=live}}</ref>
* '''Bogor Laksa''' ({{lang|id|Laksa Bogor}}) is perhaps the most famous laksa variant in [[Indonesia]] from [[Bogor]], [[West Java]]. The thick yellowish coconut milk-based soup is a mixture of shallot, garlic, candlenut, turmeric, coriander, lemongrass and salt. It has a distinct earthy and nutty flavour acquired from {{lang|id|[[oncom]]}} (orange-coloured fermented beans cake, similar to {{lang|id|[[tempeh|tempe]]}} but made of different type of fungi mixed with [[Okara (food)|soy pulp]]) and is served with [[ketupat]] as well as {{lang|id|sambal cuka}} (ground chilli in vinegar).<ref>{{cite news | title = Siraman Kuah Panas Laksa Bogor yang Menggugah Selera | date = 26 May 2016 | author = Muhammad Irzal A | work = Kompas.com | url = http://travel.kompas.com/read/2016/05/26/094100127/Siraman.Kuah.Panas.Laksa.Bogor.yang.Menggugah.Selera. | language = id | access-date = 2 March 2017 | archive-date = 9 April 2017 | archive-url = https://web.archive.org/web/20170409203257/http://travel.kompas.com/read/2016/05/26/094100127/Siraman.Kuah.Panas.Laksa.Bogor.yang.Menggugah.Selera. | url-status = live }}</ref><ref>{{cite web|title=Laksa Bogor|publisher=Femina|url=http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.bogor/004/001/261/02|language=id|access-date=7 June 2015|archive-date=14 June 2015|archive-url=https://web.archive.org/web/20150614122257/http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.bogor/004/001/261/02|url-status=live}}</ref>
* '''Cibinong Laksa''' ({{lang|id|Laksa Cibinong}}) from [[Cibinong]], a town between [[Bogor]] and [[Jakarta]] is similar to Bogor Laksa, however no ''[[oncom]]'' is added. The soup is a mixture of spices in coconut milk and it is served with bean sprout, rice vermicelli, hard-boiled eggs, cooked shredded chicken, fried shallots, and Indonesian lemon-basil leaves.<ref>{{cite web |title=Laksa Cibinong (Jawa Barat) |publisher=Nova |date=21 November 2013 |url=http://www.tabloidnova.com/Nova/Sedap/Makanan/Laksa-Cibinong-Jawa-Barat/ |language=id |access-date=8 June 2015 |url-status=dead |archive-url=https://web.archive.org/web/20131128004711/http://www.tabloidnova.com/Nova/Sedap/Makanan/Laksa-Cibinong-Jawa-Barat/ |archive-date=28 November 2013 }}</ref>
* '''Laksa Ambon''' from [[Ambon Island|Ambon]], [[Maluku (province)|Maluku]], a spicy stir-fried cellophane noodles. It could be served as a condiment of ''[[Nasi kuning|nasi kuning ambon]]''.<ref>{{cite web |last1=Alfard |first1=Ummu |title=Resep Laksa Ambon |url=https://www.yummy.co.id/resep/laksa-ambon |website=yummy.co.id |access-date=31 October 2025 |page=id}}</ref>
* '''Laksa Medan''', a laksa dish from [[Medan]], [[North Sumatra]]. The main ingredients of the soup are fish and ''[[Etlingera elatior|kecombrang]]''.<ref>{{cite web |last1=Andrian |first1=Deni |title=Laksa Medan |url=https://budaya-indonesia.org/Laksa-Medan |website=budaya-indonesia.org |access-date=31 October 2025 |language=id}}</ref>
* '''Laksa Tambelan''' from the Indonesian islands of [[Tambelan Archipelago|Tambelan]] uses flaked sauteed {{lang|id|ikan tongkol asap}} instead of fresh fish. The dish consists of sagoo noodles, that is served in spicy coconut-based stock made of {{lang|id|[[kerisik]]}} (sauteed grated coconut, pounded or blended into paste).<ref>{{cite web |title=Laksa Tambelan |publisher=Femina |url=http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.tambelan/004/001/713/02 |language=id |access-date=9 June 2015 |archive-date=7 May 2015 |archive-url=https://web.archive.org/web/20150507014113/http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.tambelan/004/001/713/02 |url-status=live }}</ref>
* '''Laksa Tangerang''' is a laksa variant from [[Tangerang]], [[Indonesia]]. The main ingredients of Tangerang Laksa are chicken stock, mung beans, potatoes and chives.<ref name="JP-Tangerang"/> Tangerang Laksa consists of handmade noodles from the flour of boiled white rice and a thick yellow gravy similar to Bogor Laksa. Additionally, grated coconut and green beans are also added to give a sweet taste effect.<ref>{{cite web|title=Laksa Tangerang|publisher=Femina|url=http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.tangerang/004/001/708/02|language=id|access-date=8 June 2015|archive-date=18 July 2015|archive-url=https://web.archive.org/web/20150718233224/http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.tangerang/004/001/708/02|url-status=live}}</ref> Tangerang Laksa is valued for a balanced consistency of its coconut milk soup, which is not too thick or too watery.<ref name="JP-Tangerang"/>
* '''Lakse Kuah''' is a specialty of Indonesian island of [[Natuna]], is similar to Terengganu Laksa Kuah Merah. The dish consists of noodles made of sago and mashed {{lang|id|tongkol}} flesh and served in spicy coconut milk gravy made of the spice mixture. Lakse Kuah is usually served with {{lang|id|sambal terasi}} and daun salam.<ref>{{Cite web|url=https://ayokenatuna.com/adventure/lakse-kuahkuliner-khas-natuna-bulan-ramadan/|title=Lakse Kuah, Kuliner Khas Natuna Bulan Ramadan|last=natuna|date=2020-04-28|website=Natuna Adventure|language=id|access-date=2020-04-28|archive-date=9 August 2020|archive-url=https://web.archive.org/web/20200809210103/https://ayokenatuna.com/adventure/lakse-kuahkuliner-khas-natuna-bulan-ramadan/|url-status=usurped}}</ref>
* '''Palembang Laksan''' ({{lang|id|Laksan Palembang}}) is a specialty of Indonesian city of [[Palembang]]. It consists of sliced fishcake that is served in coconut milk-shrimp broth based soup, sprinkled with fried shallots.<ref>{{cite news|title=Palembang Traditional Food|newspaper=Sriwijaya Post|date=21 November 2011|url=http://palembang.tribunnews.com/2011/11/21/palembang-traditional-food|access-date=8 June 2015|archive-date=20 November 2022|archive-url=https://web.archive.org/web/20221120054646/https://palembang.tribunnews.com/2011/11/21/palembang-traditional-food|url-status=live}}</ref>
* '''Palembang Celimpungan''' ({{lang|id|Celimpungan Palembang}}) is also a specialty of Palembang. The dish consists of a gravy similar to Laksan with a ball or oval-shaped fishcakes.<ref name="fooddetik">{{Cite web|url=https://food.detik.com/info-kuliner/d-4320959/serba-ikan-sarapan-laksan-hingga-celimpungan-yang-gurih-di-palembang|title=Serba Ikan! Sarapan Laksan hingga Celimpungan yang Gurih di Palembang|first=Andi Annisa Dwi|last=Rahmawati|website=detikfood|access-date=16 January 2021|archive-date=1 December 2022|archive-url=https://web.archive.org/web/20221201124358/https://food.detik.com/info-kuliner/d-4320959/serba-ikan-sarapan-laksan-hingga-celimpungan-yang-gurih-di-palembang|url-status=live}}</ref>
* '''[[Burgo (food)|Palembang Burgo]]''' ({{lang|id|Burgo Palembang}}) is a laksa variant from [[Palembang]]. Burgo itself refers to its filling, made from rice flour and sago flour that is processed to resemble a thin omelette. The broth is pale white, made from coconut milk and various spices. It is usually accompanied with fish sauce, boiled eggs, and fried onions.<ref name="fooddetik" />
* '''[[Lakso|Palembang Lakso]]''' ({{lang|id|Lakso Palembang}}) is a laksa variant from [[Palembang]]. Unlike Laksan, Lakso consists of noodle-like steamed [[sago]] paste but served in Burgo-like coconut milk soup with only an addition of turmeric and sprinkled with fried shallots.<ref>{{cite web |title=Laksa Palembang |publisher=Femina |url=http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.palembang/004/001/707/02 |language=id |access-date=8 June 2015 |archive-date=14 April 2015 |archive-url=https://web.archive.org/web/20150414235450/http://www.femina.co.id/kuliner/resep/hidangan.indonesia/laksa.palembang/004/001/707/02 |url-status=live }}</ref>

=== Malaysia ===
[[File:Laksa Johor Roza Roslan 2.jpg|thumb|Laksa Johor]]
[[File:Assam Laksa, Air Itam, Penang.JPG|thumb|A bowl of Penang Laksa from the Air Itam area.]]
[[File:Curry Laksa served in Kuala Lumpur.jpg|thumb|right|A typical bowl of curry laksa in Kuala Lumpur]]
[[File:Laksa Sarawak.JPG|thumb|right|Laksa Sarawak, a specialty of Kuching]]
[[File:YosriLaksam.jpg|thumb|right|Laksam, a variant dish found in the northeastern states of Malaysia and Southern Thailand]]
[[File:LaksaKelantan.jpg|thumb|right|Laksa Kelantan, a specialty of Kelantanese cuisine]]
* '''Johor Laksa''' ({{lang|zsm|Laksa Johor}}) from [[Johor]] state in southern [[Malaysia]] resembles Penang Laksa but differed greatly because it is eaten with [[spaghetti]] and the broth are made of grilled [[wolf herring]] (''parang''), concentrated coconut milk, onion and spices. The uniqueness of Johor Laksa is its use of spaghetti and the concentration of its gravy. Johor Laksa is usually served during the festive season and special occasions. People in Johor formerly used their hands to eat this dish, believing it to be tastier.<ref name="SBS-Laksa" /><ref name="JP1" />
* '''Penang Laksa''' ({{lang|zsm|Laksa Pulau Pinang}}), also known as ''Asam Laksa'', a specialty of the Malaysian island of [[Penang]]. The soup is made with [[Mackerel as food|mackerel]] and its unique feature is the ''asam'' or tamarind which gives a sour, appetising taste. The fish is poached and then flaked. Other ingredients which give Penang Laksa its distinctive flavour include [[Mentha|mint]], [[pineapple]] slices and ''[[petis|otak udang]]''.
* '''Kedah Laksa''' ({{lang|zsm|Laksa Kedah}}) is similar to Penang Laksa. The soup is usually made with eel instead of mackerel and quite differs, by the use of ''asam Gelugur'' instead of ''asam Jawa'' that is commonly used in Penang Laksa. As the main rice-producing state in Malaysia, Kedah Laksa uses rice flour to make laksa noodles. Sliced boiled eggs are usually added to the dish.<ref>{{cite web | url=https://pemetaanbudaya.my/culture/dis/59 | title=JKKN Pemetaan Budaya &#124; LAKSA KEDAH | access-date=16 January 2021 | archive-date=21 May 2022 | archive-url=https://web.archive.org/web/20220521152158/https://pemetaanbudaya.my/culture/dis/59 | url-status=live }}</ref>
* '''Laksa Ikan Sekoq''' ({{lang|zsm|Laksa Ikan Seekor}}) has the same base as Kedah Laksa but is served with a whole fish instead of chunks of fish meat.<ref>{{Cite web|url=https://saji.my/laksa-ikan-sekoq/|title=Laksa Ikan Sekoq Alor Setar Mergong Buat Kami Terliur|date=12 March 2017}}</ref>
* '''Teluk Kechai Laksa''' ({{lang|zsm|Laksa Teluk Kechai}}) has the same base as Kedah Laksa but is served with a dollop of coconut sambal.<ref>{{Cite web|url = https://www.bharian.com.my/bhplus-old/2016/07/173931/laksa-zakaria-teluk-kechai-memang-power|title = Laksa Zakaria Teluk Kechai memang 'power'|date = 16 July 2016|access-date = 23 May 2021|archive-date = 23 May 2021|archive-url = https://web.archive.org/web/20210523054116/https://www.bharian.com.my/bhplus-old/2016/07/173931/laksa-zakaria-teluk-kechai-memang-power|url-status = live}}</ref>
* '''Perlis Laksa''' ({{lang|zsm|Laksa Perlis}}) is very similar to Kedah Laksa. Perlis Laksa gravy is quite concentrated because each ingredient such as mackerel, selayang fish, touch ginger and laksa leaf are blended together. The quantity of fish used is also more than laksa in other states. The broth is brighter and not reddish (i.e. chilli red) like Kedah Laksa.<ref>{{Cite web|url=https://pemetaanbudaya.my/culture/dis/35|title=JKKN Pemetaan Budaya &#124; LAKSA PERLIS|access-date=16 January 2021|archive-date=21 May 2022|archive-url=https://web.archive.org/web/20220521152855/https://pemetaanbudaya.my/culture/dis/35|url-status=live}}</ref>
* '''Ipoh Laksa''' ({{lang|zsm|Laksa Ipoh}}), a specialty of the Malaysian city of [[Ipoh]], is similar to Penang Laksa but has a sourer rather than sweet taste, and contains prawn paste. The garnishes used in Ipoh Laksa can differ slightly from those used in Penang Laksa.
* '''Kuala Kangsar Laksa''' ({{lang|zsm|Laksa Kuala Kangsar}}), also known as '''Perak Laksa''' ({{lang|zsm|Laksa Perak}}), consists of handmade wheat noodles and light broth. The soup is rather lighter than the Penang laksa and Kedah Laksa and very different from Ipoh Laksa especially in terms of presentation, taste, and smell.<ref>{{Cite web|url=https://pemetaanbudaya.my/culture/dis/98|title=JKKN Pemetaan Budaya &#124; LAKSA KUALA KANGSAR|access-date=16 January 2021|archive-date=21 May 2022|archive-url=https://web.archive.org/web/20220521145935/https://pemetaanbudaya.my/culture/dis/98|url-status=live}}</ref>
* '''Sarang Burung Laksa''' ({{lang|zsm|Laksa Sarang Burung}}) has the same base as Kuala Kangsar Laksa but served with a 'nest' made of fried eggs placed on top of laksa.<ref>{{Cite web|url=https://pemetaanbudaya.my/culture/dis/99|title=JKKN Pemetaan Budaya &#124; LAKSA SARANG BURUNG|access-date=16 January 2021|archive-date=21 May 2022|archive-url=https://web.archive.org/web/20220521153957/https://pemetaanbudaya.my/culture/dis/99|url-status=live}}</ref>
* '''Pangkor Mee Laksa''' ({{lang|zsm|Laksa Mi Pangkor}}), a specialty of the Malaysian island of [[Pangkor Island|Pangkor]] and the surrounding mainland area of [[Perak]]. It consists of specialty-made white noodle topped with a clear seafood stock made from fish, crab, squid or shrimp boiled with dried tamarind apples and salt. [[Sambal]] and [[Sautéing|sautéed]] vegetables such as [[long beans]] and carrots are also added to the laksa. The dish is a must-have during festive seasons.<ref>{{cite news|url=https://www.thestar.com.my/news/nation/2020/01/29/visit-not-complete-without-a-taste-of-laksa-mi-pangkor|title=Visit not complete without a taste of laksa mi Pangkor|date=29 January 2020|access-date=30 December 2020|archive-date=6 March 2021|archive-url=https://web.archive.org/web/20210306142056/https://www.thestar.com.my/news/nation/2020/01/29/visit-not-complete-without-a-taste-of-laksa-mi-pangkor|url-status=live}}</ref><ref>{{cite news|url=https://www.nst.com.my/news/nation/2020/01/560623/laksa-mee-pangkor-islands-culinary-pride|title='Laksa Mee Pangkor' island's culinary pride|date=29 January 2020|access-date=30 December 2020}}</ref><ref>{{cite news|url=https://www.astroawani.com/gaya-hidup/laksa-mi-jadi-signature-unik-pulau-pangkor-229154|title=Laksa mi jadi 'signature' unik Pulau Pangkor|date=28 January 2020|access-date=30 December 2020|archive-date=28 October 2021|archive-url=https://web.archive.org/web/20211028165704/https://www.astroawani.com/gaya-hidup/laksa-mi-jadi-signature-unik-pulau-pangkor-229154|url-status=live}}</ref>
*'''Curry Laksa''' in Selangor and Kuala Lumpur, or the [[Klang Valley]] region, includes deep-fried tofu, [[Cockle (bivalve)|cockles]], long beans and mint as signature ingredients. It is typically served with yellow [[Alkaline noodles|alkalised egg noodles]] (''mee'') and/or [[rice vermicelli]] (bee hoon).<ref>{{cite web|title=Spicy Malaysian Tofu Laksa with Udon Noodles|publisher=haute chef|url=http://hautechef.in/index.php/spicy-malaysian-tofu-laksa-with-udon-noodles.html|access-date=8 June 2015|archive-url=https://web.archive.org/web/20150714024922/http://hautechef.in/index.php/spicy-malaysian-tofu-laksa-with-udon-noodles.html|archive-date=14 July 2015|url-status=dead}}</ref><ref name="SBS-Laksa"/> 
* '''Sarawak Laksa''' ({{lang|zsm|Laksa Sarawak}}) comes from the Malaysian state of [[Sarawak]]. Its uniqueness lies in the spices mixes that are not found in laksa dishes in other states. In addition to those spices, the basic ingredients of Sarawak Laksa are rice vermicelli, chicken, omelette, bean sprouts, shrimp and coriander sprouts. The broth is made from a mixture of ''sambal belacan'', coconut milk, tamarind juice, garlic, [[galangal]] and lemongrass. Famous celebrity chef [[Anthony Bourdain]] called Sarawak Laksa as “Breakfast of the Gods”.<ref>{{cite web|title=Best Sarawak Laksa in Kuching|publisher=The Malaysian Insider|date=29 April 2015|url=http://www.themalaysianinsider.com/food/article/best-sarawak-laksa-in-kuching|access-date=7 June 2015|archive-date=8 August 2015|archive-url=https://web.archive.org/web/20150808212857/http://www.themalaysianinsider.com/food/article/best-sarawak-laksa-in-kuching|url-status=live}}</ref>
* '''Laksam''', also known in [[Thailand]] as '''Lasae''' ({{langx|th|ละแซ}}),<ref name="Thairath">{{cite web |url= http://www.thairath.co.th/content/435006 |title= เปิบเมนูเด็ด ต้นตำรับความอร่อยทั่วทิศ |date= 9 July 2014 |work= Thairath |language= th |access-date= 24 June 2015 |archive-date= 26 June 2015 |archive-url= https://web.archive.org/web/20150626133532/http://www.thairath.co.th/content/435006 |url-status= live }}</ref> is made with thick flat white rice flour noodles served with a rich, full-bodied white gravy of boiled fish and coconut milk. A specialty of the northeastern Malaysian states of [[Kelantan]] and [[Terengganu]], Laksam is traditionally eaten with hands rather than utensils due to the gravy's thick consistency.<ref>{{Cite web |title=Terengganu government tourism – Laksam. |url=http://www.tourism.terengganu.gov.my/culinary/laksam.htm |url-status=dead |archive-url=https://web.archive.org/web/20100417141629/http://www.tourism.terengganu.gov.my/culinary/laksam.htm |archive-date=17 April 2010}}</ref>
* '''Siamese Laksa''' ({{lang|zsm|Laksa Siam}}) is similar to Penang Laksa with basically the same ingredient but more creamy and less tangy soup due to the addition of coconut milk and different varieties of herbs. Siamese Laksa like most other Curry Laksa, its spice paste need to be sautéed to bring out its fragrance, a step omitted while preparing Penang Laksa.<ref>{{Cite web|url = https://www.rotinrice.com/siamese-laksa-laksa-lemak/|title = Siamese Laksa (Laksa Lemak)|date = 29 September 2014|access-date = 16 January 2021|archive-date = 15 January 2021|archive-url = https://web.archive.org/web/20210115033422/https://www.rotinrice.com/siamese-laksa-laksa-lemak/|url-status = live}}</ref><ref>{{Cite web|url=https://www.bakewithpaws.com/2017/07/penang-siamese-laksa-laksa-lemak.html|title=BAKE WITH PAWS: Penang Siamese Laksa (Laksa Lemak)|access-date=16 January 2021|archive-date=26 January 2021|archive-url=https://web.archive.org/web/20210126142955/https://www.bakewithpaws.com/2017/07/penang-siamese-laksa-laksa-lemak.html|url-status=live}}</ref>
* '''Kelantan Laksa''' ({{lang|zsm|Laksa Kelantan}}), from [[Kelantan]] state in northeastern [[Malaysia]], is similar to Laksam, but instead of the thick Laksam noodles, Kelantan Laksa uses the same laksa noodles as Penang Laksa. It is served with ''ulam'', ''belacan'' and a pinch of salt, and made slightly sweeter with  [[palm sugar]].<ref>{{cite news|url=http://www.thestar.com.my/Lifestyle/Food/Recipes/1998/05/12/Laksa-Kelantan/|title=Laksa Kelantan|access-date=16 August 2014|archive-url=https://web.archive.org/web/20140819102928/http://www.thestar.com.my/Lifestyle/Food/Recipes/1998/05/12/Laksa-Kelantan/|archive-date=19 August 2014|url-status=dead}}</ref>
* '''Terengganu Laksa Kuah Putih''' ({{lang|zsm|Laksa Terengganu Kuah Putih}}) is the easiest laksa recipe, famous in the Malaysian state of [[Terengganu]]. Laksa Kuah Putih gets its name from the coconut milk's thick, creamy white gravy. The main ingredient of Laksa Kuah Putih is minced and boiled mackerel, while the gravy is made of  coconut milk mixed with hot water and usually without cooking. This is then seasoned with black pepper, onion, and minced fish, then served with ''ulam'' (raw vegetables) and blended chilli on the side.<ref>{{Cite web |date=2017-08-26 |title=The 9 Different Must Try Laksa in Malaysia |url=https://pumpkincheeks.com/2017/04/the-9-different-must-try-laksa-in-malaysia/ |url-status=dead |archive-url=https://web.archive.org/web/20170826024949/https://pumpkincheeks.com/2017/04/the-9-different-must-try-laksa-in-malaysia/ |archive-date=26 August 2017 |access-date=2022-06-23 |website=}}</ref>
* '''Terengganu Laksa Kuah Merah''' ({{lang|zsm|Laksa Terengganu Kuah Merah}}) is similar to Johor Laksa. The gravy is prepared with spices and resembles Johor Laksa gravy. Laksa Kuah Merah is also served with laksa noodles and ''ulam'' on the side, similar to Laksa Kuah Putih.<ref name="RasaS3E3">{{Cite web|url=https://www.rasa.my/3-laksa-lazat-dari-3-negeri-laksa-pahang-laksa-kuah-merah-terengganu-dan-laksa-johor-cubalah-di-aidiladha-ini/|title = 3 Laksa Lazat Dari 3 Negeri. Laksa Pahang, Laksa Kuah Merah Terengganu dan Laksa Johor. Cubalah di Aidiladha Ini|date = 17 August 2018}}</ref>
* '''Pahang Laksa''' ({{lang|zsm|Laksa Pahang}}) from the Malaysian state of [[Pahang]] is similar to Laksa Terengganu Kuah Merah but with uses salted fish, coriander, fennel, and cumin instead of the complex spice mix uses in Laksa Terengganu Kuah Merah.<ref name="RasaS3E3" />
* '''Island Laksa Kuah Lemak''' ({{lang|zsm|Laksa Pulau Kuah Lemak}}), a specialty of the islands off the east coast of Johor, Malaysia, and the surrounding mainland area. This variant resembles Laksa Terengganu Kuah Putih, but has smoked fish instead of fresh fish.<ref name="RasaS3E3video">{{Cite web|url=https://www.rasa.my/video/resipi-laksa-lemak-sri-mersing-yang-sedap-gerenti-jadi-s3-ep3/|title=Resipi Laksa Lemak Sri Mersing Yang Sedap &#124; Gerenti Jadi S3 EP3|access-date=23 May 2021|archive-date=23 May 2021|archive-url=https://web.archive.org/web/20210523054117/https://www.rasa.my/video/resipi-laksa-lemak-sri-mersing-yang-sedap-gerenti-jadi-s3-ep3/|url-status=dead}}</ref>
* '''Island Laksa Kuah Kari''' ({{lang|zsm|Laksa Pulau Kuah Kari}}), a specialty of the islands off the east coast of Johor, Malaysia, and the surrounding mainland area. The soup resembles Laksa Terengganu Kuah Merah but with the use of smoked fish instead of fresh fish.<ref name="RasaS3E3video" />
* '''Kerabu Laksa''' is a salad dish that uses the elements of laksa such as [[Etlingera elatior|Torch ginger]], cucumber, mint, pineapple, onions, and chillies. The recipe has its origin in the Peranakan community in Terengganu.<ref name="kerabu laksa">{{Cite web| url=https://www.thestar.com.my/news/nation/2010/05/28/get-a-taste-of-terengganu-on-mas|title = Get a taste of Terengganu on MAS| date=28 May 2010 }}</ref>
* '''Fried Laksa''' ({{lang|zsm|Laksa Goreng}}) is a modern adaptation of soupy laksa. The laksa noodles is fried with laksa gravy, similar to [[mee goreng]] and [[bihun goreng]].<ref name="kosmonov20">{{cite news |last1=Sharkawi Loding |first1=Mohd |title=Laksa goreng resipi dari Beijing |url=https://www.kosmo.com.my/2020/11/26/laksa-goreng-resipi-dari-beijing/ |access-date=1 September 2021 |work=Kosmo |date=26 November 2020}}</ref>

====Summary table====
The general differences between types of laksa in Malaysia; {{lang|zsm|Sarawak Laksa}}, {{lang|zsm|Nyonya Laksa}}, {{lang|zsm|Curry Laksa}}, {{lang|zsm|Laksa Kuah Merah}}, {{lang|zsm|Laksa Kuah Putih}} and {{lang|zsm|Asam Laksa}} are as follows:

{| class="wikitable"
|-
!width="10%"|Ingredients
!width="15%"|Sarawak Laksa<ref>{{Cite web|title=Sarawak laksa {{!}} TasteAtlas|url=https://www.tasteatlas.com/sarawak-laksa|access-date=2021-01-22|website=www.tasteatlas.com|archive-date=28 January 2021|archive-url=https://web.archive.org/web/20210128044157/https://www.tasteatlas.com/sarawak-laksa|url-status=live}}</ref>
!width="15%"|Nyonya Laksa<br /><small>(Malacca version)</small><ref>{{Cite web|title=Laksa Nyonya {{!}} Kuali| url=https://www.kuali.com/recipe/malaysian-favourite/laksa-nyonya/|access-date=2021-02-06|website=www.kuali.com}}</ref>
!width="15%"|Curry Laksa <small>([[Klang Valley]] version)</small><ref>{{Cite web|title=Curry laksa {{!}} TasteAtlas|url=https://www.tasteatlas.com/curry-laksa|access-date=2021-01-22|website=www.tasteatlas.com}}</ref>
!width="15%"|Laksa Kuah Merah <small>(Terengganu version)</small>
!width="15%"|Laksa Kuah Putih <small>(Terengganu version)</small><ref>{{Cite web|title=Terengganu Laksa {{!}} Kuali|url=https://www.kuali.com/recipe/noodles/terengganu-laksa/|access-date=2021-02-06|website=www.kuali.com|archive-date=5 December 2020|archive-url=https://web.archive.org/web/20201205085538/https://www.kuali.com/recipe/noodles/terengganu-laksa/|url-status=live}}</ref>
!width="15%"|Asam Laksa <small>(Penang version)</small><ref>{{Cite web|title=Penang laksa {{!}} TasteAtlas|url=https://www.tasteatlas.com/penang-laksa|access-date=2021-01-22|website=www.tasteatlas.com|archive-date=29 January 2021|archive-url=https://web.archive.org/web/20210129200925/https://www.tasteatlas.com/penang-laksa|url-status=live}}</ref>
|-
| [[Coconut milk]]|| Used||Used||Used||Used||Used||Not used
|-
| [[Curry powder]]||Not used||Not used||Used||Used||Not used||Not used
|-
| [[Tofu|Bean curd puff]]||Not used||Used||Used||Not used||Not used||Not used
|-
| Egg||[[Omelette]]|| [[boiled eggs|Hard-boiled egg]]||[[boiled eggs|Hard-boiled egg]]||Not used||Not used|||Not used
|-
| Topping (Vegetables)||Bean sprouts, and [[coriander]] or finely-chopped [[laksa leaf]]|| Bean sprouts and cucumber||Bean sprouts and long beans||Bean sprouts, long beans and other ''ulam''||Bean sprouts, long beans and other ''ulam''||[[Etlingera elatior|torch ginger]], cucumber, mint, pineapple, onions, and chillies
|-
| Topping (Protein)||Shrimps and shredded chicken|| Shrimps||Fish stick, shrimps, cockles||None|| None || Shredded fish
|-
| Noodles||Vermicelli only||Laksa noodles, vermicelli or yellow noodles||Laksa noodles, vermicelli or yellow noodles||Laksa noodles only||Laksa noodles only||Laksa noodles only
|- 
| Broth||Chicken and shrimp-based|| Shrimp-based|| Shrimp-based|| Fish-based ||Fish-based ||Fish-based
|-
| Condiment|| ''[[Sambal]] belacan'' and [[Calamansi]]|| ''[[Sambal]] belacan''|| None||''[[Sambal]] belacan''|| ''[[Sambal]] belacan''|| [[petis|Otak udang]]
|-
| Laksa variants of similar type||
: (none)
| 
* [[Katong laksa|Katong Laksa]]
| 
* [[Curry Mee]]
|
* Siamese Laksa
* Johor Laksa
* Siglap Laksa
* Pahang Laksa
* Laksa Pulau Kuah Kari

| 
* Laksa Kelantan
* Laksam
* Laksa Pulau Kuah Lemak
| 
* Kedah Laksa
* Laksa Ikan Sekoq
* Teluk Kechai Laksa
* Perlis Laksa
* Ipoh Laksa
* Kuala Kangsar Laksa
* Sarang Burung Laksa
* Pangkor Mee Laksa
|}

==Popularity==
Several laksa variants have gained popularity in Malaysia, Singapore, and Indonesia; and subsequently international recognition. In July 2011, [[CNN|CNN Travel]] ranked Penang Asam Laksa seventh out of the 50 most delicious foods in the world.<ref>{{cite news |url=http://travel.cnn.com/explorations/eat/worlds-50-most-delicious-foods-067535 |title=World's 50 best foods |date=21 July 2011 |access-date=13 July 2014 |archive-date=19 December 2014 |archive-url=https://web.archive.org/web/20141219182940/http://travel.cnn.com/explorations/eat/worlds-50-most-delicious-foods-067535 |url-status=live }}</ref> A later online poll by 35,000 participants, published by CNN in September 2011, ranked it at number 26th.<ref name="CNNGo">{{cite news | title = Your pick: World's 50 best foods | author = Tim Cheung | date = 7 September 2011 | publisher = CNNGo | url = http://www.cnngo.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321 | access-date = 12 June 2015 | archive-url = https://web.archive.org/web/20121111184944/http://www.cnngo.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321 | archive-date = 11 November 2012 | url-status = dead | df = dmy-all }}</ref> Singaporean-style Laksa on the other hand ranked on CNN "World's 50 best foods" at number 44th.<ref name="CNNGo"/><ref>{{Cite web|url=https://www.visitsingapore.com/en_my/dining-drinks-singapore/local-dishes/laksa/|title = Laksa}}</ref> In 2018, the Kuala Lumpur variant has been named the second-best food experience in the world on [[Lonely Planet]]'s Ultimate Eat list.<ref>{{Cite web|url=https://my.asiatatler.com/dining/kuala-lumpur-curry-laksa-ranked-2-on-lonely-planets-top-500-food-experiences|title=Kuala Lumpur's Curry Laksa Ranked 2 on Lonely Planet's Top 500 Food Experiences|access-date=16 January 2021|archive-date=6 March 2021|archive-url=https://web.archive.org/web/20210306231035/https://my.asiatatler.com/dining/kuala-lumpur-curry-laksa-ranked-2-on-lonely-planets-top-500-food-experiences|url-status=live}}</ref>

In Indonesia, laksa is a traditional [[comfort food]]; the spicy warm noodle soup is much appreciated on cold, rainy days. However, its popularity is somewhat overshadowed by ''[[Soto (food)|soto]]'', a similar hearty warm soup dish, which is often consumed with rice instead of noodles. In modern households, it is common practice to mix and match laksa recipes; if traditional laksa noodle are not available, [[Japanese cuisine|Japanese]] [[udon]] noodles might be used instead.<ref>{{cite news | title = Weekend Bites: Melting pot laksa to keep warm on rainy days | author = Theodora Hurustiati | newspaper = The Jakarta Post | date = 27 October 2012 | url = http://www.thejakartapost.com/news/2012/10/27/weekend-bites-melting-pot-laksa-keep-warm-rainy-days.html | access-date = 31 October 2016 | archive-date = 31 October 2016 | archive-url = https://web.archive.org/web/20161031154308/http://www.thejakartapost.com/news/2012/10/27/weekend-bites-melting-pot-laksa-keep-warm-rainy-days.html | url-status = live }}</ref>

Laksa is a popular dish in [[Australia]] with the Curry Laksa being the most popular form. First appearing on the menus of eateries in cities like [[Adelaide, Australia|Adelaide]] in the 1970s, the coconut soup laksa variant is considered to have been normalized as one of Australia's 'borrowed' [[foodways]] since the 2010s.<ref>{{Cite journal |last=Duruz |first=Jean |year=2011 |title=Tastes of hybrid belonging: Following the laksa trail in Katong, Singapore |url=http://www.tandfonline.com/doi/full/10.1080/10304312.2011.597843 |journal=Continuum |language=en |volume=25 |issue=5 |pages=605–618 |doi=10.1080/10304312.2011.597843 |s2cid=145000239 |issn=1030-4312 |access-date=24 April 2022 |archive-date=30 January 2022 |archive-url=https://web.archive.org/web/20220130002242/https://www.tandfonline.com/doi/full/10.1080/10304312.2011.597843 |url-status=live |url-access=subscription }}</ref> In [[Darwin, Northern Territory|Darwin]], laksa is commonly found in local markets and is the city's most famous dish. The Darwin International Laksa Festival was first held in November 2019.<ref>{{Cite web|url=https://www.abc.net.au/news/2019-11-10/most-of-darwins-noodles-are-homemade-in-a-backyard-shed/11678390|title=The backyard noodle machine catering for Darwin's growing appetite|last1=Byrne|first1=Conor|last2=Ong|first2=Jess|date=2019-11-10|website=ABC News|language=en-AU|access-date=2019-11-18|archive-date=18 November 2019|archive-url=https://web.archive.org/web/20191118061259/https://www.abc.net.au/news/2019-11-10/most-of-darwins-noodles-are-homemade-in-a-backyard-shed/11678390|url-status=live}}</ref> Alongside the noodle soup dish, variants include laksa ice cream, laksa chocolate, laksa pies and laksa dumplings.<ref>{{Cite news |date=2023-10-31 |title=How laksa fever took hold in this Australian city |language=en-GB |work=BBC News |url=https://www.bbc.com/news/world-australia-67259696 |access-date=2023-11-01 |archive-date=1 November 2023 |archive-url=https://web.archive.org/web/20231101100149/https://www.bbc.com/news/world-australia-67259696 |url-status=live }}</ref>

==Malaysian Tourism Board controversy==
In 2009, as part of a national food branding exercise, Malaysian [[Minister of Tourism, Arts and Culture (Malaysia)|Minister of Tourism]] [[Ng Yen Yen]] attempted to claim ownership for regional dishes such as Laksa, [[Hainanese chicken rice]], and [[bak kut teh]], and she claimed others have “hijacked their dishes”. This led to discontent with regional neighbours such as Singapore and Indonesia.<ref>{{cite news |date=24 October 2012 |title=Laksa: Discovering Malaysia's signature dish |url=http://asiancorrespondent.com/2012/10/laksa-discovering-malaysias-signature-dish/ |newspaper=Asian Correspondent |access-date=11 January 2016 |quote=Although laksa can also be found in Indonesia and Singapore, it is Malaysian in origin and Malaysia remains the best place to try it in its many forms. |archive-date=2 October 2017 |archive-url=https://web.archive.org/web/20171002115941/http://asiancorrespondent.com/2012/10/laksa-discovering-malaysias-signature-dish/ |url-status=dead }}</ref><ref>{{cite news |last=Eng Hock |first=Teh |date=17 September 2009 |title=Laksa and nasi lemak among our pride, says Yen Yen |url=http://www.thestar.com.my/story/?file=%2F2009%2F9%2F17%2Fnation%2F4734354 |newspaper=The Star Online |access-date=11 January 2016 |quote=There were many dishes synonymous with Malaysia's identity but they had been "hijacked" by other countries. |archive-url=https://web.archive.org/web/20181116221535/https://www.thestar.com.my/story/?file=%2F2009%2F9%2F17%2Fnation%2F4734354 |archive-date=16 November 2018 |url-status=dead }}</ref><ref>{{cite web| last = Loh| title = Food fight! Malaysia wants its 'unique' dishes back| url = http://travel.cnn.com/singapore/none/malaysia-local-dishes-497673/| access-date = 21 September 2009| archive-date = 13 October 2014| archive-url = https://web.archive.org/web/20141013095123/http://travel.cnn.com/singapore/none/malaysia-local-dishes-497673| url-status = live}}</ref> Ng later clarified she was misquoted on her intention to patent the foods, and that a study on the origins of the foods would be conducted “and an apology conveyed if it was wrongly claimed.” To date, the results of the study have never been made public.<ref>{{cite news |last=ENG HOCK |first=TEH |date=23 September 2009 |title=No intention to patent local food, Dr Ng says |url=http://www.thestar.com.my/story/?file=%2F2009%2F9%2F23%2Fnation%2F20090923170416& |newspaper=The Star Online |access-date=12 January 2016 |quote=Dr Ng said a study on the origins of foods in the country would be conducted and an apology conveyed if it was wrongly claimed.. |archive-date=20 December 2016 |archive-url=https://web.archive.org/web/20161220125021/http://www.thestar.com.my/story/?file=%2f2009%2f9%2f23%2fnation%2f20090923170416& |url-status=dead }}</ref>

==See also==
{{Portal|Food|Indonesia|Malaysia|Singapore}}
* ''[[Mie Aceh]]'', spicy noodle dish from Aceh
* ''[[Mie celor]]'', savoury noodle dish from Palembang
* ''[[Sopa de lacassá]]'', a Macanese derivative of laksa
* ''[[Soto mie]]'', an Indonesian noodle soup dish
* ''[[Mohinga]]'', a Burmese fish noodle soup
* ''[[Ohn no khao swè]]'', Burmese version of coconut chicken noodle soup
* [[Khanom chin#Khanom chin nam ya|''Khanom chin nam ya'']], a Central Thai noodle dish
* ''[[Khao soi]]'', a northern Thai noodle dish
* ''[[Khow suey]]'', a noodle dish originally from the [[Shan state]] in Burma
* ''[[Khao poon]]'', a dish in Laos also known as ''Lao laksa''
* [[Rice noodles]]

==References==
{{reflist}}

==External links==
{{commons category}}
* {{usurped|1=[https://web.archive.org/web/20060620223925/http://www.tourismpenang.gov.my/article.cfm?id=43 Article on Penang Laksa from Tourism Penang]}}
* {{usurped|1=[https://web.archive.org/web/20060618013613/http://www.sarawak.com.my/travel_features/guide/laksa.html Article on Sarawak Laksa]}}
* [http://www.deliciousasianfood.com/2007/05/30/sarawak-laksa-at-kuala-lumpur/ Article on Sarawak Laksa in Kuala Lumpur]
* [https://www.tatlerasia.com/dining/tastemakers/the-best-laksa-in-singapore-local-chefs Best Laksa recommended by local chefs in Singapore]

===Recipes===
* [https://www.bbc.co.uk/food/search?q=laksa Laksa recipes from BBC]
* [https://www.abc.net.au/radio/recipes/freds-prawn-laksa/8928140 Laksa recipe from the Australian Broadcasting Corporation]
* [http://www.glutenisthedevil.com/gluten-free-chicken-laksa-recipe/ Gluten Free Chicken Laksa Recipe] {{Webarchive|url=https://web.archive.org/web/20140913062226/http://www.glutenisthedevil.com/gluten-free-chicken-laksa-recipe/ |date=13 September 2014 }}

{{Indonesian cuisine}}
{{Malaysian cuisine}}
{{Singaporean cuisine|state=collapsed}}
{{Street food}}
{{Soups}}

[[Category:Malay cuisine]]
[[Category:Street food]]
[[Category:Foods containing coconut]]
[[Category:National dishes]]
[[Category:Noodle soups]]
[[Category:Indonesian noodle dishes]]
[[Category:Malaysian noodle dishes]]
[[Category:Singaporean noodle dishes]]
[[Category:Spicy foods]]
[[Category:Cuisine of the Northern Territory]]