Laksa comes in varieties in Malaysia, almost each state has its own flavour. The most popular ones are Penang Laksa, Sarawak Laksa, Johor Laksa and Kelantan Laksa.
Usually, Laksa is a popular noodle soup filled with rich ingredients such as tofu puffs, fish sticks, shrimps, cockles and others. It is then served with a spoonful of sambal and Vietnamese coriander.
My favourite is Penang Laksa. Its spicy and sour taste of the fish broth is so addictive. It is arguably the most famous hawker food in Penang.
Tamarind (Assam in Malay) is used in the soup base to create the sour sensation. The broth infused with aromatic ginger flower is the best Laksa. Of course no Penang Laksa is complete without sambal. The noodles are short, soft and clear. They melt in your mouth.
You may find recipe here.