Laksa is a type of noodle soup that is delicious and healthy, as it is rich in protein. With just one sip, the laksa broth provides a taste of fish richness, spiciness, sourness, and sweetness, enhanced by the fragrant aroma of torch ginger and laksa leaves. The chewy and soft rice noodles complete the dish with a source of carbohydrates. This is why laksa is considered a healthy food, compared to other noodle dishes.

Laksa is a dish that originated from the Peranakan community. It is believed to have been brought to Malaya by traders around the 15th century, and the dish began to adapt to Malay society through the intermarriage of Chinese men and Malay women. Since then, laksa has become increasingly popular. However, when Chinese traders first introduced this dish, laksa noodles were eaten with plain broth. It was when Malay women became the wives of these traders that laksa was modified to suit local tastes.

The name "laksa" itself is derived from the Sanskrit word meaning "ten thousand." The term "ten thousand" refers to the variety of ingredients added to create laksa. The famous Penang Laksa, known for its diverse flavors in the broth, is served with slices of cucumber, salad leaves, eggs, lime, shrimp paste (petis), and bird's eye chili. In some areas around Penang, laksa is served with slices of pineapple and mint leaves. These ingredients make the laksa even more delicious and healthy. Due to its uniqueness and completeness, Penang Laksa is the only Malaysian dish ranked seventh in CNN's 50 Best Foods in the World, due to its well-balanced nutrients and delicious taste.

The basic ingredients are the same as other laksas in Malaysia. Uniquely, Penang Laksa uses noodles made from either wheat flour or rice flour. To enhance its flavor, shrimp paste or shrimp brain extract is mixed or enjoyed with the mackerel fish broth and other types of fish as additional seasonings.