Well here’s something new to me – Thai laksa. I’ve had Singapore and Malaysian laksa befroe, but never Thai. Here’s a bit about laksa from Wikipedia –

Laksa is a spicy noodle soup popular in Peranakan cuisine.^[1][2] Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam (tamarind or gelugur). Laksa is found in Malaysia,^[3] Singapore, Indonesia,^[4] and Southern Thailand.^[5]

There are various theories about the origins of laksa. In Indonesia, the dish is believed to have been born from the Chinese coastal settlements and the mixing of cultures between Chinese merchants and the local cooking practices.^[6] Historians believe laksa is a dish that was born from actual intermarriage.^[7] In early coastal pecinan (Chinese settlement) in maritime Southeast Asia, it was only Chinese men that ventured abroad out from China to trade. When settling down in the new town, these Chinese traders and sailors set out to find local wives, and these women began incorporating local spices and coconut milk into Chinese noodle soup served to their husbands. This creates the hybrid Chinese-local (Malay or Javanese) culture called Peranakan culture.^[7] As Peranakan Chinese communities have blended their ancestors’ culture with local culture, Peranakan communities in different places now demonstrate diversity according to the local flavour.^[8]

In Malaysia, the dish is believed to have been introduced by Chinese immigrants in Malacca.^[9] In Singapore, the dish (or its local “Katong” version) is believed to have been created after interaction between the Peranakans with the local Singaporeans.^[10][7]

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 Penang, Medan, Malacca, Singapore, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables exchanges of ideas to took place, including sharing recipes.^[7]

So many kinds and styles of laksa…Let’s take a look!

Way Premium Foods Authentic Thai Laksa – Malaysia

Detail of the side panels (click to enlarge).  Contains fish and shrimp. To prepare, boil noodles for 3~4 minutes. Drain and set aside. add liquid sachet to 160ml water and bring to a boil. Add noodles. Finally, stir and enjoy!

A sealed noodle block.

Here’s the back of the package (click to enlarge).

The noodle block.

A very large wet sachet.

A thick and aromatic sauce.

Finished (click to enlarge). Added starfruit, pineapple, baked chicken, egg, prawn, Salad Cosmo mung bean sprouts, coriander and fried garlic. The noodles are just right – greatest chew and gauge. The broth is seething with rich flavor – a nice smack of lemongrass and spiciness here. Very impressed. 5.0 out of 5.0 stars.  EAN bar code 9555861000474.

A Touch of Tropical Spice: From Chili Crab to Laksa: 75 Fabulous Recipes from Monsoon Asia

Check this one out on Instant Noodle Recipe Time!