Laksa

Ingredients:
Laksa soup base: paste (garlic, shallot, lemongrass, cashew, galangal, ginger), canola oil, red curry (chili pepper, garlic, lemon, salt, shallot, lemon zest, alpinia, cinnamon, galangal, kaffir lime, cumin, coriander), dried shrimp, palm sugar, fish sauce, chicken broth.

In the soup: laksa broth, shiitake, homemade noodles (semole, yolk), cherry tomatoes, fried seafood (squid, shrimp, dorado on the skin) in garlic oil.

Garnish: coriander, white sesame, lime juice.

Laksa is a Peranakan dish common in Malaysia, Singapore and Indonesia, which is a spicy noodle soup.

The etymology of the name "laksa" is unknown. One theory is that it comes from the Persian "lakhshah", meaning the type of noodles used to make it, while another theory is that it comes from the Chinese word "辣沙", meaning "sharp sand", due to the use of freshwater shrimp in the soup seasoning.