Laksa is one of the greatest things on Earth. I get disproportionately excited when it’s mentioned, and I have spent many hours in the kitchen trying to hone my craft. I have conceded it will never be as good as a proper authentic one, but it suits my needs perfectly.
The thing that makes me sob with abandon and fling myself to the depths of despair is when the veggies in it are overcooked, and not vibrant, fresh and crisp. Which usually happens when I have made a batch and there are leftovers for lunch. While the veggies were great the night before, the next day, not so much.
Until I (seriously, cannot believe how long this took me to realise) thought about storing them separately, and cooking the vegetables in the soup as it reheats, rather than reheating the lot. It was a revelation. Now, I use a microwave, but my all means you can heat it on the stovetop – and if you’re keen to school me on the dangers of evil microwaves, it’s cool, I’ve already had an email to that effect. I’ve heard it all!
So, onto the deliciousness: you really need to get yourself a good laksa paste, or go here for a little combo I like to whip up. (Feel free to laugh at my gorgeous but earnest iPhone photography! Ahh the early days). A good stock also makes all the difference. You really need to pack a flavour punch in this, otherwise it can be rather bland. Feel free to experiment, as always.
I keep the noodles in one container, the soup in another, the veggies in a third, and the bean sprouts/coriander in a little one. (I used hokkien noodles in this picture, and they soaked up all my soup. I added some more coconut milk at reheating time, after I finished crying. I also sauteed some tofu cubes in with the laksa paste and onion).