I’ve made this one other time. (laksa) I love the whole concept of Thai spice pastes, and the mix of flavors in this one is so interesting and tasty. This time we served it with a thinner noodle (maifun), and I liked it much better. This version was a little hotter than the last one. I was the end of a jar of chili garlic sauce, so I decided to finish it off. 🙂
- Heat oil in wok or pot. Add spice paste. Stir and cook for one minute. Add all other ingredients. Bring to a bubble and stir to combine for a few minutes. Serve over fine noodles or rice. Top with chopped cilantro and chives.
Tags: coconut milk, mushrooms, recipe, soup, tofu, vegetarian