Asian mushroom and vegetable laksa

Cooking Soups Asian mushroom and vegetable laksa

This one-pot laksa features mouth-watering mushrooms, noodles and coconut cream.

Lables: Vegetarian Egg free Gluten free Wheat free
  1. Place noodles in a large heatproof bowl. Cover with boiling water and stand about 10 mins, or until tender. This depends on brand, so check after 5 mins.
  2. Meanwhile, heat oil in large wok or frypan. Add Asian stir-fry and stir-fry about 1 min. Add mushrooms and fungi and stir-fry for a further 30 secs. Add laksa paste, coconut cream, stock and brown sugar.
  3. Combine the ingredients well and allow mixture to come to the boil, then turn off the heat and season to taste with the fish sauce.
  4. Divide the bean shoots between four deep soup bowls, reserving some for a garnish. Top with the drained noodles and ladle over soup, then garnish with remaining bean shoots and coriander. Serve immediately.

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200g rice stick noodles
1 tbsp vegetable oil
400g pkt Asian stir-fry vegetables
100g fresh shiitake mushrooms, thinly sliced
100g fresh black fungi, roughly chopped
1/3 cup laksa paste
400ml can coconut cream
3 cups vegetable stock
1 tbsp brown sugar
2-3 tbsp fish sauce, to taste
250g pkt fresh bean shoots, rinsed
1 bunch fresh coriander, trimmed

Adv

Autors
Preparation time
5
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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