We do it the easy way with a store bought laksa paste. Start with frying 2 heaped tablespoons of laksa paste until fragrant. Add chopped garlic, grated ginger and lemon grass. When well cooked, add a tin of coconut cream and some vegetale stock. Next go in the fash balls, bamboo shoots some tomato ketchup and a small block of palm sugar.
Simmer for at least 30 mins to get the flavour through the sauce.
Taste and balance the spices to your palette and all is done till you’re ready to serve.
To prepare the sauce, bring to the boil, add whatever you like. Suzy adds prawns, char sui, greens and a very small amount of deep-fried tofu (yuck). Lastly the bokchoi goes in with a handful of red peppers and bean sprouts.
To serve, arrnage noodles at the bottom of your dish, heap the sauce and contects over. Garnish with finely chopped coriander, spring onions, deep fried shallots and then sprinkle with fish sauce and a squeeze of lime juice.
Get a bib, coz its gonna get messy.