This one-pot laksa features mouth-watering mushrooms, noodles and coconut cream.
Ingredients
- 200g rice stick noodles
- 1 tablespoon 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 (750ml) Massel vegetable liquid stock
- 1 tablespoon brown sugar
- 2-3 tablespoons fish sauce, to taste
- 250g pkt fresh bean shoots, rinsed
- 1 bunch fresh coriander, trimmed
Method
- Step 1Place 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.
- Step 2Meanwhile, 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.
- Step 3Combine the ingredients well and allow mixture to come to the boil, then turn off the heat and season to taste with the fish sauce.
- Step 4Divide 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.
- Vegetarian
- Author: Jess Sly
- Image credit: John Paul Urizar
- Publication: Fresh Living
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