Laksa

The primary difference is the broth base; Curry Laksa features a rich, coconut milk-based broth spiced with curry powder, while Asam Laksa uses a sour, tamarind-infused fish broth. Asam Laksa, particularly the Penang style, is known for its tangy, sour, and fish-forward flavor profile.

Laksa is most commonly served with thick, round rice noodles known as laksa noodles in Southeast Asia. Sometimes vermicelli or yellow wheat noodles are mixed in for texture, but the traditional hand-cut rice noodles remain the favorite for absorbing the spicy broth.

Authentic bowls of laksa are typically garnished with a variety of fresh and textural ingredients, such as bean sprouts, shredded cucumber, and pineapple (especially for Asam Laksa). A key aromatic touch is the ubiquitous Vietnamese mint (daun kesum), which imparts a citrusy, peppery flavor.

Making laksa paste from scratch usually takes about 15 to 20 minutes using a mortar and pestle or a food processor. The paste requires a blend of lemongrass, galangal, candlenuts, dried chilies, and shallots, which are then fried in oil to release their essential oils before adding the broth.