Mushroom Laksa Recipes

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MUSHROOM LAKSA



Mushroom Laksa image

A nice basic vegetarian laksa. You can very the spice level from mild to hot based on the laksa paste you choose.

Provided by AmandaInOz

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

250 g rice vermicelli
2 tablespoons peanut oil
500 g button mushrooms, trimmed
1/3 cup laksa paste
4 cups chicken stock (use veg stock for vegetarian)
3 teaspoons palm sugar
2 cups coconut milk
1/2 cup bean sprouts
1/2 cup mint leaf
1/2 cup coriander leaves

Steps:

  • Place noodles into a heatproof bowl. Cover with boiling water. Set aside for 3 minutes until just tender. Drain.
  • Heat a wok over high heat. Add 1 T of oil and swirl to coat the wok. Add mushrooms and stir fry for 3 minutes until light golden. Transfer to a plate. Add remaining oil and laksa paste. Stir fry for 2 minutes until oil separates from paste.
  • Add stock and bring to the boil. Reduce heat to medium-low. Return the mushrooms to the wok. Add palm sugar and coconut milk. Stir until hot. Do not boil.
  • Divide noodles between serving bowls. Ladle over soup. Top with bean sprouts, mint and coriander.

Nutrition Facts : Calories 683.9, Fat 36.6, SaturatedFat 25.3, Cholesterol 7.2, Sodium 538, Carbohydrate 77.1, Fiber 5.7, Sugar 15, Protein 15.4

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