We absolutely love laksa. It’s such a burst of complex flavors. The only problem is that I don’t have a true recipe yet. So far I always throw in a little of this and a little of that to get it just right. I started with my base recipe for the soup and paste. During cooking I added hot pepper paste (~2TB), lime juice (1-2 TB), salt (tsp). I also cooked the mushrooms in a good amount of low sodium soy sauce (? ~1/4 cup + black pepper) before adding to the pot. One of the must-haves is thin sliced scallions as an addition to the bowl. Makes a huge difference.
I’m getting close, and with these notes I’m hoping next time to nail down a final recipe!
Tags: laksa, plant based, thai