1. Blend or process paste ingredients in order listed above, adding gradually. Blend until the paste forms but leave a bit of texture.
2. Garnish – chopped coriander, chopped mint, chopped peanuts, fresh mung bean sprouts, diced cucumber, lime wedges, chilli flakes.
3. Your choice of diced chicken, pork, prawns, Asian fish balls, fish fillets, scallops, etc. about 150g per person.
4. Heat oil in wok and fry laksa paste for about 5 mins or until fragrant. Add stock, sugar and salt and bring to the boil. Reduce heat and add coconut milk, stirring constantly as it heats. Add protein in the order it needs to cook i.e. meat first, fish last. When cooked, pour soup stock over noodles in heated bowls. Serve topped with your selection of garnishes.