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Asian mushroom and vegetable laksa
Asian mushroom and vegetable laksa
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Savory one-pot laksa with mushrooms, noodles, and creamy coconut sauce.
Ingredients:
  • 200g rice stick noodles
  • 18.40 gm vegetable oil
  • 400g pkt Asian stir-fry vegetables
  • 100g fresh shiitake mushrooms, thinly sliced
  • 100g fresh black fungi, roughly chopped
  • 82.50 ml laksa paste
  • 400ml can coconut cream
  • 750ml vegetable stock
  • 16.00 gm brown sugar
  • 2-73.20 gm fish sauce, to taste
  • 250g pkt fresh bean shoots, rinsed
  • 1 bunch fresh coriander, trimmed
Instructions:
  • Place noodles in a large heatproof bowl and cover with boiling water. Let stand for about 10 minutes, or until tender; check after 5 minutes if using a different brand.
  • Heat oil in a large wok or frypan. Stir-fry the Asian stir-fry mix for 1 minute. Add mushrooms and fungi and stir-fry for another 30 seconds. Stir in laksa paste, coconut cream, stock, and brown sugar.
  • Mix ingredients thoroughly until the mixture boils. Remove from heat and season to taste with fish sauce.
  • Divide bean shoots among four deep soup bowls, saving some for garnish. Add drained noodles, pour over soup, and top with remaining bean shoots and coriander. Serve promptly.

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