To make laksa paste, add first 20 ingredients to food processor. Process into a paste.
Heat oil in a large pot over medium heat. Reduce heat to medium-low, then add laksa paste and green section of the lemongrass. Sauté paste, stirring frequently.
When paste is fragrant and there’s separation between paste and oil, add peanuts, sesame seeds and bay leaf. Stir to combine.
Next, add broth, coconut milk, salt, and sweetener. Stir until well combined and bring to a boil.
Reduce heat and simmer for ~30–40 mins or until you see separation between gravy and oil. During the simmering process, stir occasionally and add more broth if required.
Taste the laksa broth. Adjust seasoning if necessary, by adding more salt and/or sweetener. Note: this is a fairly thick broth. Add broth for a thinner consistency and adjust seasoning as preferred.
Prepare noodles according to directions on package then place into individual serving bowls and cover with laksa broth.
Top with beansprouts, mushroom, cucumber, and omelet.
Garnish with mint and sliced chili peppers. Serve immediately.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.