Home Recipe ContentMushroom + Fish Laksa

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 


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


  • 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

Recipe courtesy of Fresh Finesse

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