“Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofupuffs, fish sticks, shrimpand cockles. Some vendors may sell chickenlaksa. Laksa is commonly served with a spoonful of sambalchilli paste and garnished with Vietnamese coriander, or laksa leaf, which is known in Malayas daun kesum.
This is usually known as "Curry mee" in Penangrather than curry laksa, due to the different kind of noodles used (yellow mee or bee hoon, as opposed to the thick white laksa noodles). Curry Mee in Penanguses congealed pork blood, a delicacy to the Malaysian Chinesecommunity. Two of the well known places to try curry mee is at Lorong Seratus Tahun and Chulia Street.
The term "Curry laksa" is more commonly used in Kuala Lumpur or Singapore. Laksa is popular in Singapore and Malaysia, as are laksa yong tau foo, lobster laksa, and even plain laksa, with just noodles and gravy.” Wikipedia.com