Mushroom Laksa

  • Serves: 4
  • Cooks In: 30 minutes
  • Share:


Ingredients

2 tbs peanut oil
500g button mushrooms
1/3 cup laksa paste
1 litre salt reduced vegetable stock
2 cups coconut milk
250g dried vermicelli or thin rice stick noodles
3 tsp grated palm or brown sugar
2 tbs freshly squeezed lemon juice
50g bean sprouts, ends trimmed
1 Lebanese cucumber, cut into matchsticks
½ cup mint leaves
½ cup coriander leaves
Fried shallots & thinly sliced red chili, to serve, optional

Method

1

Heat a wok over high heat until hot. Add half the oil and swirl to coat. Add half the mushrooms and stir-fry 2-3 minutes until golden. Transfer to a plate, repeat with remaining oil and mushrooms.

2

Reheat heat to medium, add the laksa paste and stir for 1 minute or until aromatic and the oil from the paste separates. Add the stock and coconut milk and bring to the boil. Boil gently 5 minutes to reduce and concentrate the flavours.

3

Meanwhile, place noodles into a heatproof bowl. Cover with boiling water and set aside for 3 minutes until almost tender. Drain and keep warm.

4

Add the mushrooms, reduce heat to medium and simmer uncovered 10 minutes until soup has reduced slightly. Combine the palm sugar and lemon juice and stir into the soup.

5

Divide the noodles between serving bowls. Pour over the soup then top with sprouts, cucumber, mint, coriander leaves and shallots and chili if using.

Ingredients

 2 tbs peanut oil
 500g button mushrooms
 1/3 cup laksa paste
 1 litre salt reduced vegetable stock
 2 cups coconut milk
 250g dried vermicelli or thin rice stick noodles
 3 tsp grated palm or brown sugar
 2 tbs freshly squeezed lemon juice
 50g bean sprouts, ends trimmed
 1 Lebanese cucumber, cut into matchsticks
 ½ cup mint leaves
 ½ cup coriander leaves
 Fried shallots & thinly sliced red chili, to serve, optional

Directions

1

Heat a wok over high heat until hot. Add half the oil and swirl to coat. Add half the mushrooms and stir-fry 2-3 minutes until golden. Transfer to a plate, repeat with remaining oil and mushrooms.

2

Reheat heat to medium, add the laksa paste and stir for 1 minute or until aromatic and the oil from the paste separates. Add the stock and coconut milk and bring to the boil. Boil gently 5 minutes to reduce and concentrate the flavours.

3

Meanwhile, place noodles into a heatproof bowl. Cover with boiling water and set aside for 3 minutes until almost tender. Drain and keep warm.

4

Add the mushrooms, reduce heat to medium and simmer uncovered 10 minutes until soup has reduced slightly. Combine the palm sugar and lemon juice and stir into the soup.

5

Divide the noodles between serving bowls. Pour over the soup then top with sprouts, cucumber, mint, coriander leaves and shallots and chili if using.

Mushroom Laksa

Tags:

 Asian, Soup, Vegetarian

YOU MIGHT ALSO LIKE...