Top 10 Malaysian Soups

Closely related to other laksa varieties, Sarawak laksa is characterized by a subtle, mild flavor. Consisting of a flavorful chicken or shrimp-based broth that is seasoned with thick laksa paste, which sometimes includes more than twenty different ingredients, the soup is accompanied by vermicelli noodles, shredded omelet, cooked prawns, and shredded chicken. Spicy sambal and lime are traditionally served on the side. The origin of Sarawak laksa is still unclear, but it is believed that the dish appeared when Goh Lik Teck began to offer his noodle dish along Kuching’s Carpenter Street in 1945. According to popular belief, the thick paste used in the dish was popularized by the Tan family from Kuching, somewhere between the 1960s and 1970s. Tan Yong Him experimented with herbs and spices to create a basic paste, which he later distributed under the brand name Swallow. The product was soon picked up by many vendors, who then included Sarawak laksa on their menus. Today, it is a signature dish of Sarawak and the city of Kuching.Expand

Characterized by its rich and spicy broth, this comforting noodle soup is one of the classic dishes found in many Southeast Asian countries. It was developed under the influence of different culinary traditions, which has led to the creation of numerous regional varieties that differ in flavors and ingredients. Two of the most famous versions are the sour, tamarind-based asam laksa and the creamy curry laksa. Especially favored in Malaysia, Singapore, and Indonesia, laksa is usually prepared and enjoyed at hawker centers as a hearty main course.Expand

Curry mee is a spicy noodle soup commonly eaten in Malaysia and Singapore (where it's often called curry laksa). It is a true fusion dish, influenced by Indian, Chinese, and Southeast Asian culinary traditions. It is one of the numerous varieties of laksa, the quintessential noodle soups of Southeast Asia. The basis for this creamy dish is made with curry and coconut milk which form the unusual sweet and spicy sauce. Although very similar to curry, the sauce for curry mee is usually much thinner, but still has a strong and rich flavor. Traditionally, thin rice noodles are used in curry mee, and they are often cut into smaller pieces in order to ease the consumption. Other ingredients include tofu puffs, prawns, and fishcakes. The most traditional versions of curry mee also include a very unusual ingredient - cockles, saltwater clams which are usually served raw. Before serving, the dish is spiced with a dollop of traditional chili sauce and chopped coriander leaves. Curry laksa is the favorite variety in Singapore, where it is often referred to only as laksa. In Singapore, it is the most common hawker-style dish, and many vendors prepare curry laksa as their signature dish.Expand

Traditionally associated with the regions of Kelantan and Terengganu, this flavorful Malaysian soup consists of rolled rice noodles served in a creamy fish broth. The noodles are prepared with a thin rice flour batter that is poured on a flat surface, steamed, and then rolled and sliced into bite-sized pieces. The broth served alongside the noodles is made with coconut milk and creamy fish paste, and is usually seasoned with ginger, shallots, and garlic. The whole dish is complemented by various vegetables such as sliced cucumbers or green beans and is usually accompanied by spicy sambal. Laksam is traditionally enjoyed as a warm, hearty breakfast.Expand

Assam laksa is a traditional fish-based sour noodle soup. It is the one of the numerous varieties of laksa, popular noodle soups widespread throughout Southeast Asia. The dish consists of rice noodles, shredded fish, and sliced vegetables, most commonly cucumber, onion, and lettuce. It has a distinctively tangy taste, which is attributed to tamarind, the sour ingredient generously used to spice the dish. The exact origin of the dish is unknown, but it is believed that it has originated in the coastal areas of Malaysia among the local fishermen who assembled the dish out of available ingredients. Through history, the dish evolved into assam laksa that we know today. Regardless of its origin, nowadays it is a signature dish of the Malaysian region of Penang. It is one of the most famous street dishes found in the area, and a favorite with both locals and tourists. In Penang, street vendors prepare assam laksa from the early morning until late in the evening. Traditionally, the dish should be served with hae ko, a dark and rich Malaysian-style shrimp paste.Expand

Even though it is traditionally associated with Malaysia and Singapore, this hearty dish stems from the Chinese culinary tradition. In its simplest form, it consists of various pork cuts that are cooked in a flavorful broth which is seasoned with star anise, cinnamon, garlic, and fennel. It is commonly complemented with tofu puffs or mushrooms and usually comes served with several condiments. Among the numerous stories of its origin, the most probable claims that the Fujian immigrant Lee Boon Teh was the first who started selling the dish in Klang—a city that is recognized as the place where the authentic bak kut teh originated. However, the authenticity of this theory has been disputed by the Singaporeans, who also claim the dish as their original invention. Regardless of these conflicting theories, bak kut teh remains a classic dish which perfectly illustrates the rich culinary heritage of both countries.Expand

Penang version of the dish known as Hokkien mee is significantly different from the varieties that can be found in other parts of Malaysia and Singapore. Often referred as prawn mee, the dish consists of a broth that is flavored with prawns and pork ribs, and which comes topped with ingredients such as sliced pork, rice and wheat noodles, bean sprouts, prawns, kangkong (water spinach), fried shallots, and boiled eggs. This hawker classic is usually served with a chili-based sauce. As the name suggests, the origins of the dish are among the Hokkien community who emigrated from Chinese province of Fujian. Expand

Although it is hard to trace its exact origin, this hearty noodle dish is believed to be a classic fusion of Chinese and Malaysian culinary traditions. The dish usually consists of hand-pulled noodles that are served in broth, usually accompanied by leafy green vegetables, minced pork, and mushrooms. Pan mee is predominantly found at hawker-style restaurants and stalls and is typically served with sambal sauce on the side. It goes under various names, and apart from the traditional version, it can employ different types of broth or other additional ingredients. Occasionally, it also comes in a dry version, which is usually complemented by soy sauce and a poached egg.Expand

Bihun sup is a traditional noodle soup originating from Malaysia. The dish consists of beef broth, rice vermicelli noodles, and sambal chili paste. The broth is usually made with a combination of beef, ginger, garlic, shallots, cloves, star anise, cinnamon, and salt. The rice vermicelli are mixed with turmeric, soaked, drained, and boiled. The beef is shredded, topped with the noodles, garnished with scallions and coriander, and all of the ingredients are then covered with the hot broth and sambal before bihun sup is ready for consumption. Expand

Mee sup (translated simply as noodle soup) is a traditional Malaysian dish with a spicy broth base. There are many different varieties of mee sup that combine either tofu, prawns, pork, or other types of meat with a variable blend of vegetables like onions, garlic, and shallots. As is common in the region, bean sprouts can also be used as a garnish. Each cook has their own recipe and applies their own mix of spices, so you can always find something new in mee sup.Expand