[ 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
- 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.
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