I think I have made Laksa most frequently since coming back to Singapore, I don't remember making that in Sri Lanka actually. And the reason for making it regularly is because I have a big tub of Laksa paste to use up, I mean industrial size that is kept in the fridge. It's really easy to make too, just a couple of spoons of laksa paste to boiling water, then add coconut milk... and that's it.
Note: If you use chicken broth, the Laksa has more flavour and depth.
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