The Top 7 Noodle Soups in Malaysia

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MalaysiaMalaysia – Noodles is basically a type of food that is made from dough, while chow-mein is a dish made with noodles. In Malaysia, noodles are a staple dish consumed by millions of Malaysians. Here are the top 7 noodle soups in Malaysia.

Mee Sup

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Mee sup (noodle soup in English) is a typical Malaysian cuisine with a spicy broth base. Mee sup comes in a variety of flavors, including tofu, prawns, pork, and other meats, as well as a variety of vegetables including onions, garlic, and shallots.

Bean sprouts may also be used as a garnish, as they are in the area. Each chef follows their own recipe and uses their own blend of spices, so mee sup is never the same.

Rice Vermicelli in Beef Broth (Bihun sup)

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Bihun sup (Malaysian noodle soup) is a typical Malaysian noodle soup. Beef broth, rice vermicelli noodles, and sambal chili paste make up this meal. Beef, ginger, garlic, shallots, cloves, star anise, cinnamon, and salt are often included in the broth.

Rice vermicelli is soaked, rinsed, and cooked after being combined with turmeric. Before bihun sup is ready to eat, the beef is shredded, topped with noodles, garnished with scallions and coriander, and all of the components are then coated with the hot broth and sambal.

Penang laksa

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Penang laksa is a renowned Malaysian street meal that hails from the northwestern state of Penang. It’s a wonderful combination of spicy, sweet, salty, and umami ingredients. The main components for this hearty noodle soup are poached mackerel (or sardines), tamarind, lemongrass, and jalapeño peppers.

Ginger flower buds, pineapple slices, onions, mint, and shrimp paste are also frequent garnishes (hae ko). However, regardless of the specific recipes used, the end product is always a rich, strong-flavored meal that has won the hearts of both residents and visitors.


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This savory Malaysian soup, traditionally associated with the provinces of Kelantan and Terengganu, consists of wrapped rice noodles served in a creamy fish broth. A thin rice flour batter is placed on a flat surface, heated, then rolled and cut into bite-sized pieces to make the noodles.

The broth, which is frequently seasoned with ginger, shallots, and garlic, is created with coconut milk and creamy fish paste and served with the noodles. Various vegetables, such as sliced cucumbers or green beans, are added to the meal, which is frequently served with spicy sambal.

Pan mee

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This savory noodle dish is said to be a classic combination of Chinese and Malaysian culinary traditions, however its precise origins are unknown. The dish is often made out of hand-pulled noodles served in a broth with leafy green vegetables, minced pork, and mushrooms.

Pan mee is generally served with sambal sauce on the side in hawker-style restaurants and stalls. It goes by a variety of names, and apart from the conventional form, it may use a variety of broths or other ingredients.

Assam laksa

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Assam laksa is a sour noodle soup based on fish from Malaysia. It’s one of several types of laksa, a popular Southeast Asian noodle soup. Rice noodles, shredded fish, and sliced vegetables, most typically cucumber, onion, and lettuce, are the main ingredients in this meal.

It has a characteristic acidic flavor that comes from the tamarind, a sour ingredient that is used sparingly to season the meal. The dish’s actual history is unknown, although it’s said to have started among local fisherman in Malaysia’s coastal districts, who put it together with whatever ingredients they had on hand.


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This comforting noodle soup is a classic dish in many Southeast Asian countries. Its rich and spicy broth is what makes it stand out. It grew out of a mix of different cooking styles, which led to a lot of different regional versions with different tastes and ingredients.

Asam laksa, which is sour and made with tamarind, and curry laksa, which is creamy, are two of the most well-known kinds. Laksa is a popular dish in Malaysia, Singapore, and Indonesia. It is usually made at hawker centers and eaten as a hearty main dish.

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