Curry laksa

Curry mee is a Maritime Southeast Asian spicy noodle soup garnished with various toppings. In Johor and Singapore, it is sometimes called curry laksa (Malay: mi kari; Chinese: 咖喱喇沙; pinyin: Gālí Lǎshā; Jyutping: 咖喱叻沙(Gaa3 Lei1 Lek1 Saa1); Pe̍h-ōe-jī: 咖喱叻沙(Ka-lí La̍k-sá)). Numerous variants of the dish, including preparations with a drier or thicker gravy, exist in both the countries of Malaysia and Singapore. A typical preparation of Malaysian/Singaporean-style curry mee consists of thin yellow noodles or rice vermicelli immersed in a spiced broth enriched with coconut milk, accompanied with chilli or sambal relish. Potential toppings for curry mee include chicken, prawns, cuttlefish, cockles, boiled eggs, pieces of deep fried tofu puffs, fried foo chuk, green beans, bean sprouts and mint leaves. In Malaysia and Singapore, Chinese-style preparations often include pork products, such as fried lard croutons and cubes of pig blood curd. Curry mee prepared for Muslim customers exclude pork products in compliance of halal dietary laws.

Source: Wikipedia