You know you’re enjoying your soup when the slurp causes a splash zone, and there are few greater pleasures than wiping fragrant Malaysian laksa off your chin while diving back in for more. The blend of coconut, red curry, lime, and icebergs of tofu running aground on an island of glass noodles is something that few dishes can compete with, and South Australia is awash with some of the best laksa there is. These are the best of the best in the state, as crowned in delicious. 100.
This local favourite has been pumping out laksa for more than 40 years. Turn the flavour and heat up with the Friday special, Sarawak laksa; like a bag of barbecue chips with bang. The Singapore Laksa – spicy coconut chicken and seafood broth, hokkien noodles, chicken, prawns, tofu, Sambal Oelek, onion flakes and crunchy bean shoots – is lighter, but still packs a punch. WR6 Central Market, 44–60 Gouger St, Adelaide.
Ask chef/owner Aloysius Yeow the secret to his curry laksa and his answer is: Spencer Gulf king prawns. Not only is the plump prawn meat vastly superior to the imported product but the shells are pivotal to making the soup, along with plenty of lemongrass, blachan paste and fresh laksa mint. Also try the Assam-style fish laksa, available Tuesdays. 310 Pulteney St, Adelaide; hutandsoul.com.au.
Looney Tunes’ Tasmanian devil could have just whirled through the dining area and The Muppets’ Swedish Chef could be clanging in the kitchen; Manna is chaotic at times but it’s full of satisfied customers. Huge on flavour and texture, the laksa has a spicy-sour broth, vermicelli and hokkien noodles, mung bean sprouts, chunky chicken, fish cake slices, tofu and prawns. 51A Kensington Rd, Norwood; mannacoffeeshop.wixsite.com/home.
You’re more likely to hear appreciative noises from diners than loud chatter at this eatery. A combination laksa is the best-seller, with thick hokkien noodles, tender chunks of chicken (skin on), plump prawns, thinly sliced fish cake, bean curd and sprouts, plus refreshing cucumber. The scrumptious chicken-based coconut broth is light on spice and all the more slurp-able for it. Various locations.
When Chef Lai and family closed their noodle shop near the Central Market, a disappointed band of devotees wondered where they would go next. The answer is this equally humble outlet in the north-western suburbs, where you’ll find the favourites including what might be Adelaide’s best char kuey teow and an authentic KL-style laksa that doesn’t hold back on spice. 3/270 Hanson Rd, Mansfield Park; facebook.com/laispantry.adl.
