Mushroom + Fish Laksa

Published : June 09, 2015

The mushrooms in this recipe add to the goodness and flavour.

Serves: 4

Preparation: 10 minutes

Cooking: 20 minutes

Ingredients

200g dried rice vermicelli noodles
1 tbsp peanut oil
400g Swiss brown mushrooms, sliced
½ cup laksa paste
400ml can coconut milk
2 cups fish or chicken stock
300g white fish fillets, skinned and cubed
100g snow peas, diagonally sliced
75g bean sprouts, trimmed
4 green shallots (spring onions) sliced
2 limes: 1 juiced, 1 quartered

Method

Place noodles into a large bowl and cover with warm water. Stand for 10 minutes or until tender. Drain.
Meanwhile heat oil in a large saucepan or wok over high heat.
Add mushrooms and cook, stirring often for 4 minutes or until tender.
Add laksa paste and cook, stirring constantly for 1 minute.
Stir in coconut milk and stock.
Bring mixture to the boil over a high heat then reduce heat to medium-low and simmer for 5 minutes.
Add fish to the soup and cook for 3 minutes.
Add snow peas and cook for 1 minute. Take off heat.
Add juice of one lime and stir into laksa mixture.
Place noodles in serving bowls and ladle the laksa over the top.
Top with bean sprouts and shallots and serve with additional lime wedges on side