Types of Laksa in Asia: Have you tried them all?

A must-try for tourists in Singapore and a hot favourite among locals, its rich and flavourful broth is no wonder Laksa is one of Singapore’s iconic local meal. If you’ve read our FoodLine Trivia two weeks ago, you’re probably aware of the history behind Laksa.

For those who haven’t, Laksa was born from intermarriages of Peranakan Chinese traders and local women along trading routes in Thailand, Malaysia, Indonesia and Singapore. As the Chinese traders were introduced to spices, the perfect blend of Chinese soup and spices have become the key ingredients in your favourite Laksa today. However, did you know that there are 12 variations of Laksa, each significant to their root country? It's going to be a long list, but hang tight because it's worth it! Read on to know more and see if you have tried them all!

1. Curry Laksa

Image from Rotinrice

A common sight in Singapore, Curry Laksa is thick noodles in coconut milk and curry paste gravy. Shrimp, cockles and tau pok are also added to elevate the flavour of the curry, resulting in a fragrant and delectable Curry Laksa.

2. Katong Laksa

Image from Timeout

A variant of Curry Laksa, what sets Katong Laksa apart is that the noodles are cut before being served and there is no need to struggle while trying to pick up the slippery, thick noodles with your chopsticks. All you need is a spoon to savour this dish, and it’s perfect even for kids who can’t use chopsticks!

The back story to the method of cutting noodles before serving was that it was created by a man commonly called Janggut, who sold Laksa along the streets of Katong and Joo Chiat. To save the cost of chopsticks and washing up time, he decided to cut the noodles. What a brilliant idea!

3. Assam Laksa

Image from Rotinrice

Originated from Penang and another more common variant of Laksa in Singapore, Assam Laksa is different from Curry Laksa due to the absence of coconut milk in its broth. It’s also sour as tamarind is added for a refreshing taste, with thick, white noodles and chicken, prawns or fish served in the spicy soup. A good balance between tangy, spicy and savoury, Assam Laksa is my personal favourite type of Laksa!

4. Siamese Laksa

Image from Rotinrice

A twin of Assam Laksa, Siamese Laksa was born in Southern Thailand but is also common in Penang, Malaysia. The broth is creamier because a great deal of coconut milk is being added. Like its twin, the Siamese Laksa is also quite spicy!

5. Ipoh Laksa

Image from VKeong

Similar to Assam Laksa, Ipoh Laksa is sweeter and because of its added prawn paste in the broth, it is said to be more pungent as well which some people might be put off by it.

6. Johor Laksa

Image from FriedChillis

Another variant of Assam Laksa, Johor Laksa is similar except that the noodles used are actually spaghetti noodles! A fusion of west and east, the story behind Johor Laksa is quite interesting. Legend has it that the Sultan of Johor from 1886 to 1895 went on an official trip to Europe and fell in love with Bolognese Spaghetti. When he got back to Johor, he ordered the royal chef to cook Laksa with spaghetti, thus creating this special dish that represents Johor.

7. Laksam

Image from Asian Inspirations

Found more commonly in Kelantan, Terengganu and Kedah, Laksam looks very different from the rest as it is distinctively white, the gravy made from boiled mackerel and coconut milk. Its noodles are either thick and white or rolled up flat rice noodles. Also called White Laksa, no curry is added thus retaining its white-coloured broth. Even though it looks pale and bland, the Laksam is actually said to be sweet and savoury. This unique variation of Laksa is definitely on my must-try list!

8. Nyonya Melaka Laksa

Image from Misstamchiak

Alternatively known as Laksa Lemak, Nyonya Melaka Laksa consists of a rich and fragrant coconut milk-based gravy. Influenced by Thailand, it also has unique toppings like mango slides and chicken strips, giving the dish its sweet and tangy flavour.

9. Sarawak Laksa

Image from Huang Kitchen

Sarawak Laksa is unique as instead of curry, sambal belacan is added into the gravy, along with rice vermicelli, omelette strips, prawns, mango strips, onions and a squeeze of lime. For a chilli lover like me, I’d image this zingy and spicy dish to be perfect for all occasions!

10. Kelantan Laksa

Image from Cik Wan Kitchen

The base of Kelantan Laksa is similar to Laksam as it is cooked with mackerel and coconut milk. However, it is on the sweeter side as palm sugar is added as well. What an interesting mix of ingredients!

11. Tom Yum Laksa

Image from Laksa Johor

Why haven’t I heard of this before?! With its roots from Thailand, Tom Yum Laksa is essentially thin vermicelli or thick, white noodles with seafood and vegetables in tom yum soup. I’d say this will be the ultimate favourite for all tom yum and laksa lovers!

12. Dry Laksa

Image from Extra Virgin Chef

Its origin is unknown but apparently is quite common in Singapore! I honestly haven’t heard of Dry Laksa till now, but I understand why it would be popular here. The noodles and ingredients are fried in Laksa paste, giving the noodles its flavour even with the absence of gravy. I’d imagine this dish to be so convenient to consume, as you don’t need to wait for the gravy to cool down.

What a journey it has been! From the straits of Thailand to Indonesia, it’s no wonder Laksa has such a long list of variations. Now that you have read about them, how many types of Laksa have you tried?

Also, do check out some of our customers’ favourite Fried Laksa (Dry Laksa) from Spice Village Catering! Available here: https://www.foodline.sg/d/16723