Laksa isn’t hard to make from home but there are alot of ingredients and so most of the time I cheat. There I said it. It will never be as good as the laksa from CBD Noddles. Seriously, if you are in Sydney. GO THERE. It is so worth it. Any time I’m anywhere near there I try to go. Even though it makes all other laksas pale in comparison. That is a good problem to have, trust me.
Given I’m vegetarian I make a tofu laksa but you could replace the tofu for any ingredient you like really. It’s very versatile.
Laksa Recipe
To start:
1 tablespoon of olive oil in a hot pan. Then add a jar of laksa paste (I use Ayam because I find it more spicy than the other brand that’s available at my local supermarket.
Once that has heated through add in the tofu (or ingredient of your choice). At my supermarket they sell tofu in cubes that are pre-fried which helps it to retain it’s shape in the laksa but also helps it absorb the flavour. I cut each of the pieces in half so the laksa can absorb properly. I’d use about 350g of tofu or whatever you are using.
Then add in any veges that you plan on using. I’m big on baby corn, water chestnuts and some mushrooms but you can put in anything.
Once it’s heated through add in a can of coconut cream (the one I buy is about 270grams) and a cup and a half of vegetable stock (or chicken stock if you prefer)
Once it’s heated through it’s ready and you just have to prepare the noodles. To my mind laksa isn’t laksa without two types of noodles. I’m going to get really technical and say I use thin white noodles and fat yellow noodles. Usually you just have to pour boiling water over them and soak them to cook.
Then it’s just a matter of putting the noodles at the bottom of the bowl, pouring the laksa on top and you are golden.
Enjoy!
Also, I have read the ingredients on the laksa paste and I know that it has shrimp paste in it. I prefer to think of myself as a laksa addict rather than a bad vegetarian but I am obviously both.
My name is Zoey. 
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