[ RECIPE ] Shiitake Mushroom Laksa
 
Prep time
Cook time
Total time
 
Serves: 2 Servings
Ingredients
  • Curry Paste
  • 1 Large Onion (chopped)
  • 3cm Fresh Ginger (peeled & chopped)
  • 3 Garlic Cloves (peeled & chopped)
  • 4 Kaffir Lime Leaves
  • 1 Red Chilli (de-seeded & chopped)
  • 2 tablespoons Light Soy Sauce
  • 1 teaspoon Ground Turmeric
  • Handful Fresh Coriander (with stalks)
  • 1 tablespoon Ground Lemongrass
  • Remaining Ingredients
  • 2 tablespoons Sesame Oil
  • 200g Shiitake Mushrooms (quartered)
  • 300ml Vegetable Stock
  • 2 Rice Noodle Blocks
  • 1 Small Courgette (sliced into ribbons)
  • 1 Carrot (sliced into ribbons)
  • 2 Baby Pak Choi (cut lengthways)
  • 30g Edamame Beans
  • 30g Frozen Peas
  • 200g Light Coconut Milk
  • ½ Lime (cut into wedges)
Instructions
  1. Start by adding all of the curry paste ingredients to a food processor and blitz until a paste is formed then set-aside.
  2. Place a large frying pan on a medium heat and add a tablespoon of sesame oil. Once hot enough add the mushrooms and fry for 5 minutes then set-aside.
  3. Add an additional tablespoon of sesame oil to the same pan then add the curry paste. Fry for 5 minutes before adding the stock and rice noodles. Break the noodles up as they start to soften, then continue to cook for an additional 5 minutes.
  4. Next add the vegetables to the pan along with the coconut milk and leave to simmer for 10 minutes, then serve with the lime wedges.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-shiitake-mushroom-laksa-9775/