Mushroom Laksa 

A spicy mushroom version of a traditional Asian favourite.

Suggestions:

You can make a vegetarian version of this laksa by using salt-reduced vegetable stock instead of chicken stock.

* Laksa paste varies in spiciness; adjust the amount according to your taste.

Ingredients:

250 g dried rice vermicelli noodles

1 spray of oil spray

1 Tbsp peanut oil

500 g button mushrooms, trimmed

1/3 cup laksa paste*

4 cup (1 litre) salt-reduced chicken stock

3 tsp grated palm sugar (or brown sugar)

2 cup 98.5% fat-free coconut-flavoured evaporated milk

1/2 cup bean sprouts, trimmed

1/2 cup small mint leaves

1/2 cup coriander leaves

Directions:

Place noodles into a heatproof bowl. Cover with boiling water. Set aside for 3 minutes until just tender. Drain.

Heat a wok over high heat until hot. Lightly coat wok with oil spray. Add mushrooms and stir-fry for 3 minutes until light golden. Transfer to a plate.

Add peanut oil and laksa paste and stir-fry for 2 minutes or until fragrant and oil separates from paste.

Add stock and bring to the boil. Reduce heat to medium-low.

Return the mushrooms to the wok. Add palm sugar and coconut-flavoured milk, cook stirring until hot (do not boil).

Divide noodles between serving bowls. Ladle over soup. Top with bean sprouts, mint and coriander and serve.

Variations:

Choose a lower-sodium laksa paste.

Lite coconut milk can be used instead of coconut-flavoured evaporated milk if preferred, but allow for the extra calories, fat and saturated fat.

Author:

Fresh Finesse

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