Laksa
Singapore, Singapore
Singapore laksa is a rich noodle soup with a coconut-based curry broth, seafood or chicken and short-cut rice vermicelli that is easy to eat with a spoon. Chilli, dried shrimp and aromatic paste give the broth depth, while cockles, prawns and fish cake add contrasting textures.
Why locals eat it
The dish belongs to the Peranakan and wider Southeast Asian food traditions that grew from exchanges between Chinese and Malay communities. Singapore’s Katong-style version is well known, but recipes vary, and a laksa stall may make a broth that is thinner, hotter or more shrimp-forward.
Local tip
Ask about cockles and spice before ordering, and keep a spoon nearby for the short noodles. If the broth is very rich, a small portion or shared bowl can be a better first taste than a large serving.
Typically made with
rice noodles, coconut milk, laksa paste, prawns, cockles, fishcake, laksa leaf. Recipes vary — always check with the vendor if you have allergies.