What is Laksa? Singapore's Spicy Coconut Noodle Soup and Where to Eat It

Laksa is a spicy noodle dish in a rich coconut curry broth, topped with seafood or chicken, bean sprouts and fish cake. It comes from Peranakan (Straits Chinese) and Malay cooking and is a Singapore favourite. Different areas and stalls have their own recipes.

Types of laksa in Singapore

Katong laksa

The best-known Singapore style, associated with the Katong area. It has a thick, fragrant coconut broth made with dried shrimp, chilli and laksa leaf (daun kesom). The noodles are thick rice vermicelli, cut short so you can eat it with just a spoon. Toppings usually include prawns, fish cake, cockles and bean sprouts.

Curry laksa

A style associated with the Chinese-Malay kitchen, with a spicy curry coconut broth and often chicken, prawns, tofu puffs and bean sprouts. Rice vermicelli or yellow noodles are used.

Dry laksa

The same flavours served with a thick, reduced gravy tossed with the noodles instead of a soup. It is less common but offered at some restaurants.

Laksa stalls worth trying

These are well known and appear in recent Singapore laksa guides. Check opening hours and current status before you go, as hawker stalls often close on certain days or when sold out:

• 328 Katong Laksa: one of the best-known Katong laksa names, with several outlets. The noodles are cut short to be eaten with a spoon.
• Sungei Road Laksa: a long-running stall known for charcoal-cooked laksa. A 2026 guide places it at Jin Shui Kopitiam, Jalan Berseh, cash only, and notes it closes when sold out. Opening days vary.
• Janggut Laksa: a stall with roots in a 1950s Katong pushcart, found at Queensway Shopping Centre, according to a 2026 guide.
• National Kitchen by Violet Oon: a restaurant at National Gallery Singapore known for a dry-style laksa with a thick, reduced gravy. Details were reported in older reviews, so check the current menu.

What to order with it

Laksa is a full meal by itself, usually with a cold drink. Add extra cockles or chilli (sambal) to taste, and try the optional laksa leaf garnish. Allergies are worth noting: laksa contains shellfish, shrimp paste and coconut, and many stalls use dried shrimp in the broth.

Making laksa at home

Many people use a ready-made laksa paste to make it at home. Simmer the paste in coconut milk and stock, add noodles and toppings, and finish with laksa leaf and sambal. Check the paste's label for allergens.