Asian mushroom and vegetable laksa

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

Recipe «Asian mushroom and vegetable laksa» presented in category Recipes / Soups, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.