1 handful each bean sprouts and coriander (for each serving)
1 lime (juice)
noodles of choice
Saute the onion and laksa paste in a little oil in a large pot for a minute or two, then add stock and coconut milk.
Bring to the boil, then simmer. Add soy sauce and palm sugar. Leave for flavours to mingle until you're ready to serve (at least 20 minutes). Meanwhile, cook noodles as required and drain.
A few minutes before serving, check for seasoning. Add whatever it needs to get the salty/sweet/sour balance. I like to put the lime juice in now to add freshness. Then add all your vegetables (except bean sprouts and coriander) and let them soften slightly in the hot soup for 2-3 minutes.
Put a serving of noodles in each bowl, top with the hot soup and a small handful each of bean sprouts and coriander. Even a drizzle more of lime.
If you are keeping leftovers for lunch, store all components separately - the noodles, the soup, the vegetables, and the toppings. Add all but toppings to a container and microwave, or into a pot on the stove. Reheat (the veggies should be crisp-tender), then top with bean sprouts and coriander.