Mushroom and Fish Laksa 

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This light version of an Asian favourite will be sure to please your taste buds.

Ingredients:

200 g dried rice vermicelli noodles

1 Tbsp peanut oil

400 g Swiss brown mushrooms, sliced

1/2 cup laksa paste

400 mL can of 98.5% fat-free coconut-flavoured evaporated milk

2 cup fish or chicken stock

300 g white fish fillets, skinned and cubed

100 g snow peas, diagonally sliced

75 g bean sprouts, trimmed

4 green shallots, sliced

1 lime, juiced

Directions:

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-flavoured milk and stock. Bring mixture to the boil over 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.

Place noodles, bean sprouts and shallots into serving bowls. Ladle over soup mixture. Drizzle with lime juice and serve.

Author:

Fresh Finesse

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