Mushroom Laksa

Name: Mushroom Laksa
Ingredients: 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

10 ingredients

4 steps

Ingredients

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

Directions

1

Place noodles into a heatproof bowl. Cover with boiling water. Set aside for 3 minutes until just tender. Drain.
2

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.
3

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.
4

Divide noodles between serving bowls. Ladle over soup. Top with bean sprouts, mint and coriander.