Laksa and Curry Mee are two beloved Southeast Asian noodle dishes often confused with each other — and for good reason. Both feature rich broths, comforting noodles, and bold spices. But despite their similarities, these dishes come from different culinary traditions and offer completely unique flavors.
Here’s a clear, tasty breakdown of what sets them apart.
What Is Laksa?
Laksa is a Peranakan dish widely popular in Singapore and Malaysia. It typically features thick rice noodles, a rich coconut-based broth, and toppings like shrimp, fishcake, tofu puffs, and cockles. The broth is spicy, fragrant, and full of herbs like lemongrass and galangal.
Key Characteristics of Laksa:
- Broth: Thick, creamy, coconut-heavy
- Noodles: Thick rice noodles (laksa noodles)
- Toppings: Shrimp, cockles, fishcake, tofu puffs
- Flavor profile: Spicy, aromatic, slightly sweet from coconut
- Chili paste used: Sambal laksa
Popular Variants:
- Katong Laksa (Singapore): Cut noodles, eaten with a spoon
- Curry Laksa (Malaysia): Rich coconut broth with tofu puffs
- Asam Laksa (Penang): Sour, tamarind-based, no coconut (totally different!)
What Is Curry Mee?
Curry Mee (also called Curry Laksa in some Malaysian regions) is a Malaysian noodle dish featuring either a coconut curry soup or a clear curry broth. The flavors tend to be more curry-forward, with a deeper spice profile compared to Laksa.
Key Characteristics of Curry Mee:
- Broth: Curry broth that can be creamy or light
- Noodles: A mix of egg noodles and rice noodles
- Toppings: Tofu puffs, chicken, shrimp, cockles, long beans
- Flavor profile: More robust curry flavour, more spices
- Chili paste used: Curry chilli oil or sambal tumis
Popular Variants:
- Penang Curry Mee: Light, milky broth with tofu puffs
- Ipoh Curry Mee: Creamier broth with curry chicken
- KL Curry Mee: Stronger curry intensity, rich coconut base
Laksa vs Curry Mee — Side-by-Side Comparison
| Feature | Laksa | Curry Mee |
|---|---|---|
| Origin | Peranakan (Singapore/Malaysia) | Malaysia |
| Broth | Thick, creamy, coconut-rich | Curry-based, richer spice |
| Noodles | Thick rice noodles | Egg noodles + rice noodles |
| Main Flavor | Coconut, herbs, mild sweetness | Curry spices, more heat |
| Consistency | Creamy | Varies from creamy to light |
| Toppings | Shrimp, fishcake, tofu puffs | Chicken/shrimp, tofu puffs, vegetables |
| Chili Type | Sambal laksa | Curry sambal / chilli oil |
How to Decide Which One to Try?
Choose Laksa if you like:
- Creamy coconut broths
- Aromatic herbs
- Thick, chewy noodles
- A lighter, sweeter spice profile
Choose Curry Mee if you like:
- Classic curry flavor
- Deeper spice, richer heat
- A mix of egg and rice noodles
- Broths ranging from light to bold
Frequently Asked Questions (FAQ)
1 – Is Laksa always spicy?
Typically yes, but the spice level varies. Some stalls offer milder laksa, while others are fiery and intense.
2 – Can Laksa and Curry Mee have the same ingredients?
They share similar ingredients like tofu puffs, noodles, and seafood, but the broth and seasoning make them distinct.
3 – Why is Curry Mee sometimes called Curry Laksa?
In Malaysia, “Curry Laksa” is a regional term for Curry Mee. However, Singapore Laksa and Malaysian Curry Mee are different dishes.
4 – Are both dishes available in Singapore?
Laksa is extremely common. Curry Mee is less common in Singapore but can be found at Malaysian-style eateries or specialty hawker stalls.
5 – Which one is healthier?
Curry Mee can be lighter if made with a broth that has less coconut milk, while Laksa is usually richer and creamier. Healthiness depends on portion size and preparation.