Laksa Around the World: How Different Countries Reimagine This Comforting Noodle Soup

Laksa is more than just a noodle soup. It’s comfort in a bowl, a dish that carries the flavours of Southeast Asia and the cultural stories of the people who prepare it. Rich broths, chewy noodles, and aromatic spices make laksa instantly recognisable, yet the way it’s cooked can change dramatically depending on where you order it.

From the coconut-based curry laksa of Malaysia to the tangy asam laksa, the spoon-friendly Katong laksa of Singapore, and even the curry noodle soups of Thailand and Indonesia, this dish has travelled and transformed while still keeping its heart intact.

In this blog, we’ll explore laksa across different countries, explain the unique twists each version brings, and show you how our Plant-Based Curry Laksa with Fried Puff Tofu fits into this global story.

What Exactly Is Laksa?

At its core, laksa is a noodle soup. It combines a richly flavoured broth with noodles (usually rice vermicelli, sometimes egg noodles) and a variety of toppings. But the style of broth and the choice of toppings can differ from city to city, reflecting local ingredients and tastes.

Two main categories are often used to describe laksa:

Curry laksa: Coconut milk-based, creamy, and spicy.
Asam laksa: Tamarind-based, sour, and fishy.

These categories, however, are just the beginning. Laksa adapts wherever it goes, which is why exploring it around the world is so fascinating.

Malaysia: The Heartland of Laksa

Malaysia is often considered the birthplace of laksa and is home to some of its most famous variations. Each region has its own twist.

Curry Laksa

Rich coconut milk broth.
Served with rice noodles or egg noodles.
Topped with tofu puffs, bean sprouts, herbs, and sometimes seafood or chicken.
Spicy, creamy, and comforting.

This style directly inspired our Pam Pam Curry Laksa, though ours is entirely plant-based and ready in minutes.

Asam Laksa

Originates from Penang.
Uses tamarind to create a sour, tangy broth.
Traditionally made with mackerel and served with mint, pineapple, and torch ginger flower.
A very different flavour profile to curry laksa — fresh, sharp, and aromatic.

Sarawak Laksa

From East Malaysia (Borneo).
Uses a complex spice paste made with sambal belacan, tamarind, and coconut milk.
Often topped with prawns, shredded chicken, and egg.
Considered by many Malaysians to be the most “refined” laksa.

Singapore: Katong Laksa

In Singapore, laksa is equally beloved, but the local spin is unique.

Katong Laksa is the most famous style.
Features short-cut noodles so diners can eat with just a spoon.
Coconut-based broth, usually seafood-forward with prawns or cockles.
Slightly lighter and less spicy than Malaysian curry laksa.

This version became famous thanks to hawker stalls in the Katong district, and it’s now an iconic part of Singapore’s food identity.

Thailand: Khao Soi and the Laksa Connection

Thailand doesn’t traditionally call its noodle soups “laksa,” but internationally, dishes like Khao Soi are often grouped within the laksa family.

Originates from Northern Thailand (especially Chiang Mai).
Uses egg noodles in a coconut curry broth.
Garnished with crispy fried noodles on top, plus lime and pickled vegetables.
Flavour is creamier and less sour than Malaysian laksa but still spice-driven.

While not technically laksa, Khao Soi shows how similar ideas of coconut-based curry noodle soups appear across Southeast Asia.

Indonesia: Laksa Betawi and Laksa Bogor

Indonesia has its own local laksa traditions, especially around Jakarta.

Laksa Betawi

Originates from Jakarta (Batavia, historically).
Broth made from coconut milk, turmeric, and local spices.
Includes rice noodles, boiled egg, and sometimes chicken or beef.

Laksa Bogor

From the Bogor region.
Features on festive occasions.
Uses oncom (fermented soybeans) in the broth for a distinct earthy flavour.

Indonesian laksas are less well-known internationally but are deeply rooted in local culture and community life.

Brunei and Beyond

In Brunei, laksa is commonly enjoyed in home kitchens, drawing influence from Malaysian and Singaporean versions. It tends to be milder and more herb-forward, often eaten in a family setting rather than at street stalls.

In Australia, laksa has taken on a life of its own. Cities like Sydney and Melbourne are now known for their laksa shops, where Malaysian and Singaporean curry laksas dominate menus. At Pam Pam, we’ve continued that tradition in a modern, plant-based way that makes laksa more accessible than ever.

Pam Pam’s Plant-Based Curry Laksa

Inspired by the coconut-based curry laksa styles of Malaysia and Singapore, our version is made for busy, health-conscious eaters who still want big flavour.

What makes ours special:

🌱 100% plant-based.
🍛 Coconut-based broth with a moderate level of spice.
🥢 Served with rice noodles and fried tofu puffs.
⏱️ Ready in under 5 minutes — no hawker stall required.

It captures the essence of curry laksa while being fridge- and freezer-friendly, making it a comfort dish you can enjoy any day of the week.

👉 Explore it here: Plant-Based Curry Laksa with Fried Puff Tofu

Why Laksa Captures Hearts Everywhere

Across all these versions, one theme stands out: laksa is adaptable. Every culture that embraces it puts its own stamp on the dish, but the result is always a nourishing, flavour-packed meal that feels like home.