They make a spiced paste from scratch but I used vegan laksa paste and added the green onions. It was more like the laksa you buy than the other recipe I've used.
Malaysian Laksa
Ingredients
3 Tbls vegan laksa paste
4 green onions (shallots), sliced on the diagonal
4 tbsp vegetable oil
1 litre vegetable stock
1 can coconut cream
Vegan fishballs (optional)
Fried tofu puffs
1 packet dried mushrooms
1 cup chopped fresh mushrooms
1 bunch bok choy (or asian vegetable or choice), washed and leaves separated
1 tsp sugar
1 Tbls vegan fish sauce (I find Braggs Liquid Aminos works well as a substitute)
Juice of 1 lime
Rice vermicelli noodles
1 packet Bean sprouts
Red chilli, sliced (optional)
Coriander leaves
Fresh lime wedges
Method
In a large bowl cover dried mushrooms in boiling water and leave to soak.
In a large pot heat oil and 1/2 the green onions and fry the laksa paste for about 2 minutes and pour in the stock.
Bring to the boil and then add coconut cream. Let simmer for a couple of minutes.
Add fish balls , mushrooms and fried tofu until heat through.
Add sugar, fish sauce and salt to taste.
Add bok choy and just heat through.
Squeeze in the lime.
Blanch rice noodles in boiling water and transfer some of each to serving bowls.
Garnish with the spring onions, chilli, coriander. Squeeze in the lime before eating.
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