Start by adding all of the curry paste ingredients to a food processor and blitz until a paste is formed then set-aside.
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.
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.
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/