*if you would like to make this super quickly you can use store bought laksa paste
For the laksa paste:
Cook the ginger and garlic in the vegetable oil until fragrant.Then add the cooked ginger and garlic along with all the other ingredients to a small food processor. Process until the mixture forms a paste.
For the mushrooms:
Heat the oil in a wok or large saucepan over medium heat. Add the laksa paste and cook, stirring, for 6–8 minutes or until fragrant.
Add the coconut milk and stock and bring to the boil. Turn down to a simmer and allow to reduce slightly.Add the lime leaves and mushrooms and simmer until the mushrooms are tender. Finish with a squeeze of lime juice.Divide the noodles between small bowls and top with the laksa.Top with the coriander, basil, spring onion and chilli to serve.