Editing Laksa (section)

===Soup===
The type of Laksa is generally based upon the soup base employed in its recipe; either rich and savoury [[coconut milk]], fresh and sour ''asam'' ([[tamarind]], [[Garcinia atroviridis|tamarind slice]]), or a combination of those two.

[[File:The laksa broth.jpg|thumb|Coconut milk adds a distinctive richness or ''lemak'' quality to laksa broth.]]
Laksa with a rich and strongly spiced coconut gravy is typically described in Malaysia and Singapore as '''Laksa Lemak''' or '''Nyonya Laksa''' ({{lang|zsm|Laksa Nyonya}}). ''Lemak'' is a [[Malay cuisine|Malay culinary description]] that specifically refers to the presence of coconut milk which adds a distinctive richness to a dish, whereas ''Nyonya'' alludes to the dish's Peranakan origins and the role of women in [[Peranakan cuisine]]. "Laksa" is also an alternate name used for [[curry mee]], a similar coconut soup noodle dish widely popular within the region which is sometimes known as '''curry laksa'''.<ref name="SBS-Laksa"/> The most common toppings for the various versions of coconut soup laksa include eggs, deep-fried tofu, beansprouts, and herbs, with a spoonful of ''[[sambal]]'' chilli paste on the side as a relish.

The [[Malay language|Malay]] word ''asam'' refers to any ingredient that makes a dish taste sour (e.g. tamarind ({{langx|ms|Asam Jawa}}) or tamarind slice ({{langx|ms|[[Garcinia atroviridis|Asam Gelugor]]}}), which comes from a different tree despite its name). The main ingredients for tamarind-based laksa typically include shredded fish, normally [[Mackerel as food|mackerel]] (''ikan kembung''), and finely sliced vegetables including cucumber, onions, red chillies, pineapple, mint leaves, laksa leaves, and shredded torch ginger flower. Preparations for tamarind-based laksa usually produce tangy, spicy, sour flavours. This type of Laksa is normally served with either thick rice noodles ("laksa") or thin rice noodles ("[[vermicelli|mee hoon]]") and topped off with ''[[petis|otak udang]]'' or ''hae ko'' ([[Penang Hokkien]]: 蝦膏; ''hêe-ko''), a thick sweet [[shrimp paste]].<ref name="SBS-Laksa"/>

In [[Indonesian cuisine|Indonesia]], most laksa variants are coconut milk-based soups. Common spices include [[turmeric]], [[coriander]], [[candlenut]], [[lemongrass]], [[garlic]], [[shallot]], and [[Black pepper|pepper]] cooked in coconut milk. Widely available ''daun kemangi'' ([[lemon basil]] leaf) is commonly used instead of ''daun kesum'' commonly used in Malaysia and Singapore. Thin [[rice vermicelli]] ("bee hoon") is most commonly used, instead of thick rice noodle ("laksa"). Some recipes might even add slices of ''[[ketupat]]'' or ''[[lontong]]'' rice cake.<ref>{{Cite web|url=https://www.goodnewsfromindonesia.id/2020/07/27/sebenarnya-laksa-makanan-khas-mana-singapore-malaysia-atau-indonesia|title=Sebenarnya Laksa Makanan Khas Mana? Singapura, Malaysia, atau Indonesia?|access-date=16 January 2021|archive-date=7 November 2020|archive-url=https://web.archive.org/web/20201107011525/https://www.goodnewsfromindonesia.id/2020/07/27/sebenarnya-laksa-makanan-khas-mana-singapore-malaysia-atau-indonesia|url-status=live}}</ref>