Noodle Soup Paste

There are many specialty noodles soup that is popular in Malaysia and Singapore.

Curry Laksa is a thick and spicy coconut-based curried soup cooked with galanga and other spices. It is served with thick rice noodles and topped with shredded chicken, shrimp, cockles, fried tofu, bean sprouts, and sambal paste.

Assam laksa is a traditional Penang tamarind-based soup cooked with shredded mackerel, dried tamarind and spices. The soup is served with thick rice noodles, shredded torch ginger bud (bunga kantan), julienne cucumber, sliced onion, cut red chili, mint leaves. It is topped with a spoonful of Penang’s unique prawn paste (hay ko) to complete the dish.

Prawn noodles is another popular dish in Malaysia and Singapore. The soup base is cooked with pork bones, prawns, dried shrimp, and other spices. Served with wheat or rice noodles. Common toppings are shrimps, sliced pork, sliced fish cake, bean sprouts, and it won’t be complete without garnishing with stalks of kang-kong (water spinach).

There is also “Penang Curry Mee” or Penang curry noodles. The soup base is similar to curry laksa but with less coconut milk. Usually served with wheat or rice noodles, pig blood curds, and cockles.