my version -- served with chicken, cauliflower, peas, fresh carrots, kimchi, and micro greens…
"Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam. -- Wikipedia
"Laksa is one of the most popular dishes of Southeast Asian origin, with a diverse variety of ingredients and preparations which vary greatly by region. Because laksa has different varieties across the region, it is difficult to pinpoint the exact origin of the dish. Nevertheless, numbers of laksa recipes has been developed along the trade channels of Southeast Asia—where the ports of Penang, Medan, Malacca, Singapore, Palembang, and Batavia (now Jakarta) are the major stops along the historic spice route. The intensive trade links among these port cities enables exchanges of ideas to take place, including sharing recipes.
There are various theories about the origins of laksa. One theory is that the word laksa is theorised to come from an ancient Persian word for "noodles". Another theory about the dish's origins goes back to the 15th century Ming Chinese naval expeditions led by Zheng He, whose armada navigated Maritime Southeast Asia. Overseas Chinese migrants had settled in various parts of Maritime Southeast Asia, long before Zheng He's expedition. However, it was after this that the number of Chinese migrants and traders significantly increased. These Chinese men intermarried into the local populations, and together they formed mixed-race communities called the Peranakans or Straits Chinese. In Malaysia, the earliest variant of laksa is believed to have been introduced by the Peranakan Chinese in Malacca." -- Wikipedia