Sarawak laksa originates from the Malaysian state of Sarawak on the island of Borneo. It is a one of the most popular dish when you mention the Hornbill state. A trip to Sarawak is never complete without indulging in a bowl of this spicy and flavourful soup base noodle which looks like curry. However, it does not taste the same as normal curry. It has a chicken cum prawn broth base of sambal belacan, tamarind, garlic, galangal, lemongrass and coconut milk, traditionally topped with omelette strips, chicken strips and prawns. However, I have chosen to use not only rice vermicelli but also yellow noodles together with bean sprouts, fried tofu as well as chicken pieces instead of chicken strips. Also a generous topping of fresh mint leaves as well as a tinge of lime makes this Sarawak laksa ever so refreshing and delicious.