Your Taste Buds Will Thank You For Trying These Comforting Types Of Laksa In Malaysia!

Laksa is undoubtedly one of Malaysia's most beloved noodle dishes, celebrated for its aromatic spices and rich flavours. There are so many types of laksa to try since many places add their own regional twist to make it their own. 

From the Malaysian east coast's fish-based gravies to the tangy broth of Penang and creamy coconut milk broths loved by urbanites in Kuala Lumpur, each variety of laksa showcases Malaysia's diverse culinary heritage. 

Since many of these laksas use simple ingredients that can easily be sourced from your local supermarkets, you can definitely easily whip up your favourite laksa at home in your favourite Cosmo Casserole with simple cooking accessories that you can find in your kitchen.

I'm sure you're hungry thinking about the delicious flavours that are waiting to be discovered, so let's dive into our carefully curated list of the delicious types of Laksa that you can enjoy in Malaysia!

The Best Laksa Dishes You Don't Want to Miss Out (Lots Of Spicy And Tangy Flavours!)

1. Sarawak Laksa

If you ever visit Sarawak, you must try their iconic Sarawak Laksa. This noodle soup has a rich, aromatic broth, widely enjoyed for breakfast or lunch. It makes use of the famous Sarawak black peppercorn, giving Sarawak Laksa its distinctive peppery flavour.  The late Anthony Bourdain even claimed Sarawak Laksa as the breakfast of the gods! 

Sarawak Laksa features thin rice noodles in a spicy coconut-based broth. The broth is made by simmering coconut milk, prawn shells, belacan, lemongrass, chilli paste, galangal, and tamarind. The rice noodles absorb the savoury and tangy notes of the soup, making every bite satisfying and flavourful. 

Laksa Sarawak includes a generous helping of toppings such as shredded chicken, dried prawns, shredded omelette, boiled eggs, and tofu puffs with spring onions and coriander for garnish. If you want an extra layer of heat, enjoy Sarawak Laksa with sambal chilli. Thank me later for the explosion of flavours on your taste buds! 

2. Johor Laksa

What makes Johor Laksa special? It would definitely be the distinct, thicker gravy that is rich and savoury. Johor Laksa also uses spaghetti instead of laksa noodles, blending Malaysian and Western cuisines in a unique way. Many believe that Laksa Johor was created because Sultan Abu Bakar tried spaghetti in Europe and wanted to introduce Western cuisine to Johor. 

The thick gravy is made from minced mackerel, lemongrass, galangal, turmeric, chilli, tamarind, and shrimp paste, resulting in a creamy, fragrant gravy with tangy notes. Garnish Johor Laksa with shredded cucumber, sliced boiled eggs, bean sprouts, and fried shallots, and the dish is ready to be served.

If you're looking for restaurants that serve the best Johor Laksa, look out for WW Laksa House or Tan Kee Cathay Laksa! Many locals there also prefer enjoying Johor Laksa with their hands, claiming that it's way more delicious that way.

3. Asam Laksa

Asam Laksa (some spell it as Assam Laksa) is known for its tangy and flavourful broth. Its name is derived from its key ingredient, tamarind, which translates to asam in Malay. Many refer to Asam Laksa as Penang Laksa as well. Tamarind gives Asam Laksa its distinctive sourness, making it different from other coconut milk-based broths. 

Aside from tamarind, flaked mackerel is added to the broth which gives it an additional rich, savoury touch. Other ingredients such as bunga kantan, galangal, lemongrass, ginger, and chilli give the gravy more aroma and spice, kicking things up a notch. 

Garnish your Asam Laksa with shredded cucumber, mint leaves, sliced onions, shredded mackerel, and hard-boiled eggs, and your meal is ready! Some of Penang's Asam Laksa also feature unique garnishes such as fresh lettuce and pineapple slices for a zesty kick. 

4. Laksa Utara (Kedah Laksa)

Laksa Kedah, also known as Northern Laksa and Laksa Teluk Kechai, features a fish-based broth that is served with rice noodles. Since the soup does not include coconut milk, Kedah Laksa is considered a lighter version compared to its other counterparts with thicker broths. 

Mackerel is usually flaked into the soup for more depth. The base is further infused with aromatics such as cashew nut leaves, galangal, bunga kantan, turmeric, lemongrass, and spicy sambal belacan. 

The broth also features tamarind, giving the soup a tangy kick that balances the spiciness from the chillies and aromatics. Traditional garnishes include hard-boiled eggs and raw vegetables such as cucumber slices, lettuce, and bean sprouts, completing the dish with more texture. 

If you're planning a trip to Kedah, remember to try Laksa Kedah at Din Laksa Teluk Kechai! 

5. Nyonya Laksa

Nyonya Laksa is a beloved dish that has become the hallmark of the Baba Nyonya cuisine. It is quite popular in parts of Peninsular Malaysia, such as Malacca and Penang, as well as Singapore (known as Singapore Laksa). 

Nyonya Laksa opts for laksa noodles or yellow noodles, served in a rich, aromatic broth. The broth is made up of key ingredients such as coconut milk, tamarind, lemongrass, galangal, and shrimp paste, resulting in a spicy and creamy soup that is perfect for a rainy day. Common toppings include shrimp, bean sprouts, and bean curd puffs for a more satisfying meal. Fried onions are sprinkled on the dish as well for extra crunch. 

6. Laksam

Laksam is a traditional Kelantanese dish that is often confused with Laksa Kelantan. While the latter uses typical laksa noodles, Laksam's base is made of thick white noodles. The noodles are made from rice flour and have a chewy texture, making them different from the usual laksa noodles. 

The base of the rich fish-based gravy comes from blending boiled mackerel or sardines into a smooth paste. The gravy is further enhanced by aromatics and spices such as shallots, garlic, lemongrass, ginger, and turmeric, giving Laksam a fragrant and savoury profile. Laksam is garnished with hard-boiled eggs, cucumber slices, and a sprinkle of mint leaves before serving. Sometimes, Laksam is served with eels as well!

7. Laksa Kelantan

Laksa Kelantan is a delicious noodle soup originating from Kelantan. It is a harmonious blend of aromatic and creamy flavours deriving from the mackerel, coconut milk, and tamarind that will have you wanting seconds once you're done. 

Similar to other types of laksa in Malaysia, Laksa Kelantan uses laksa noodles that are great for absorbing the flavours of the laksa broth. Coconut milk and minced mackerel are used to prepare the soup, giving creamy and umami notes that complement each other. 

Adding tamarind and other aromatic spices helps balance the richness of the coconut milk while giving the dish an extra kick. Laksa Kelantan is usually served with bean sprouts, boiled eggs, cucumber, and Vietnamese coriander (laksa leaf), making it a well-balanced meal to enjoy for breakfast or lunch.

8. Curry Laksa

Curry Laksa is one of the most iconic Malaysian dishes. The rich and aromatic curry broth has become one of the staple comfort foods the locals go for, especially during the rainy season. It's commonly enjoyed during breakfast or lunch at any kopitiam (coffee shops) or hawker stall in Kuala Lumpur. 

Some locals refer to curry laksa as curry mee (and vice versa) as well. Thanks to the versatility of this dish, it has become the base for different types of laksa in Malaysia, where each region adds its own twist to reflect its heritage. 

Curry Laksa features rice vermicelli (mee hoon) and yellow egg noodles, offering extra texture to the dish. But this particular dish is so versatile that diners can also opt to enjoy it with kuey teow noodles or mee hoon instead as these rice noodles easily soak up the delicious broth for flavour-packed bites.

The broth is made up of coconut milk and curry paste, making for a lovely blend of creamy richness and aromatic flavours. Other spices such as curry leaves, star anise, and cinnamon are added to the dish as well to deepen the flavour.

After adding soup to the noodles, top the dish off with fried tofu puffs, prawns, chicken strips, cockles, or sliced fish cakes, and you'll have a hearty and flavourful meal! Garnish your Curry Laksa with fresh bean sprouts, mint leaves, and a generous serving of coconut sambal or sambal belacan for extra texture and heat.

9. Laksa Mee Pangkor

While Laksa Mee Pangkor is a lesser-known laksa in Malaysia, it is still a delicious and hearty noodle dish that reflects Pulau Pangkor's fishing heritage with simple ingredients. Unlike other types of laksa, Laksa Mee Pangkor opts for yellow noodles instead of the typical rice noodles for a slightly firmer texture. 

After boiling and blending the fish, the paste is mixed with coconut milk, ginger, turmeric, garlic, and lemongrass to create a creamy and savoury broth. The coconut milk adds sweetness to the savoury notes of the fish broth and aromatic spices, creating well-balanced and indulging flavours that go perfectly with the yellow noodles. 

Fish slices and long beans are usually added for extra protein and texture, while other garnishes, such as fresh herbs, lime, cucumber, chillies, and onions, add a zesty kick to this amazing dish.

10. Laksa Kuala Perlis (Laksa Perlis)

As seafood plays a significant role in Perlis, it is no surprise that Laksa Kuala Perlis (or Laksa Perlis) features a fresh and flavourful fish-based soup. Thanks to the blended fish, the soup is known for its grainy yet thick texture.

Fish is boiled and blended before simmering it in water, tamarind juice, galangal, turmeric, and lemongrass. Tamarind is added as well for its tangy notes, which balances out the rich flavour profile of the fish. After assembling the soup and noodles in a bowl, top the dish with garnishes such as daun kesum (Vietnamese mint), sliced onions, shredded cucumber, boiled eggs, and a squeeze of lime. 

11. Laksa Telur Sarang Ipoh

Laksa Telur Sarang Ipoh is a prime example of how different states across Malaysia interpret their own version of laksa, showcasing the country's rich culinary creativity. It is particularly well-known for its distinctive crispy nest-like fried egg (telur sarang), which contributes to the laksa dish's name.

Laksa noodles serve as the base, which is added to a fish-based broth. Since coconut milk isn't required, Laksa Telur Sarang Ipoh is lighter compared to other laksa variants. Instead, the soup is made of fish (such as mackerel or sardines) and a blend of spices and tamarind juice. 

Of course, this noodle dish isn't complete without its iconic fried egg. It is prepared by deep-frying whisked eggs in hot oil, where it crisps into a nest-like texture. Soup is ladled all over the noodles before adding the fried egg and other garnishes such as mint leaves, chillies, and chopped onions.

12. Laksa Terengganu

Laksa Terengganu, also known as Laksa Utara, is a unique laksa variation of Malaysian laksas. What sets Laksa Utara apart from other laksas is that its noodles are served in gravy instead of soup. Instead of coconut milk, the gravy is made from fish, such as sardines and mackerel, and a combination of spices. Adding sour tamarind gives the gravy a tangy and refreshing flavour profile, which complements the chillies, lemongrass, and galangal well. 

Thanks to its chewiness and ability to absorb flavours, thick rice noodles are traditionally used in Laksa Terengganu. Fish is shredded before being added to the gravy for a hearty flavour. Before serving, garnish the noodles with boiled eggs, cucumber slices, and lime juice. Some even provide a portion of spicy sambal for more kick. 

13. Siamese Laksa (Laksa Lemak)

Siamese Laksa, also called Laksa Lemak, is a variation of laksa with roots that trace back to Penang and southern parts of Thailand. It is a beloved noodle soup with a rich coconut-based broth that shows the influence of Malay and Thai flavours. Spices such as lemongrass, galangal, turmeric, and dried chillies lend a spicy yet aromatic intensity to the richness of the coconut milk, creating an indulging soup that is perfect for any rainy day.

Like most laksas, the chilli paste for Siamese Laksa has to be sautéd to bring out its fragrance. Once you've sautéd the chilli paste in the Galaxy Casserole, pour the fish stock in the pot and bring the soup to a boil before simmering with coconut milk. The coconut milk-based soup is poured over thick rice noodles (or thick rice noodles) before topping with prawns, chicken, or fish, shredded cucumber, heiko (prawn paste), pineapple, and mint leaves.