Mushroom Laksa
Rice vermicelli, button mushrooms and coconut milk simmered on the stove for a Malaysian soup. Finish with bean sprouts, mint and coriander.
25 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 20 min · 25 min total
- easy
- 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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
