Laksa is a spicy noodle dish popular in Southeast Asia . [1] [2] Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam ( tamarind or gelugur ).
Originating from Peranakan cuisine , laksa recipes are commonly served in Singapore , [3] Indonesia , [4] and Malaysia . [5]
Laksa is a reowned dish of Peranakan origin, with a diverse variety of ingredients and preparation processes that vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Singapore , Penang , Medan , Malacca , Palembang , and Batavia (now Jakarta) are the major stops along the historic spice route . The inten