Which Malaysian noodle soup is also known as curry mee?

The Malaysian noodle soup also known as curry mee is curry laksa.

Curry laksa is a coconut-rich, spicy noodle soup made with yellow noodles, rice vermicelli, or both. Its broth is seasoned with a curry-like spice paste and commonly served with toppings such as chicken, prawns, cockles, tofu puffs, boiled egg, bean sprouts, or cuttlefish. In Malaysia, the names curry laksa and curry mee overlap, although local usage varies by region.

Penang is particularly famous for curry mee, including a pale version commonly called white curry mee. Other regional preparations differ in colour, meat, noodle choice, and thickness. Singapore and southern Malaysian versions may also be called curry laksa, while Chinese-style versions can include pork products; halal versions omit them.

This naming variation causes confusion with asam laksa, another major Malaysian laksa. Asam laksa has a sour, tamarind-based fish broth rather than the creamy coconut curry profile associated with curry laksa. Pan mee and Hokkien mee are separate noodle dishes, not standard alternate names for curry laksa.