Project Description

0 from 0 votes
Prep Time 30 mins
Course Culinary Collection, Timeless Tapas
Servings 6

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 tin coconut milk
  • 750 ml vegetable or chicken stock
  • 2 kaffir lime leaves
  • 1 lime, juiced
  • 500 g baby button mushrooms
  • 200 g cooked vermicelli noodles

To serve:

  • Spring onion, sliced chilli, basil & coriander.

Laksa Paste:

  • 4 cloves garlic, diced
  • 3 cm piece ginger, grated
  • 2 shallots, sliced
  • 4 red thai chillies or similar
  • 2 stalks lemongrass, finely grated
  • Handful fresh coriander
  • 3 cm piece fresh turmeric, grated
  • 4 tsp shrimp paste
  • 1 Tbsp palm sugar
  • 1 Tbsp ground coriander
  • 1 tsp ground cumin
  • 1 Tbsp vegetable oil
  • *if you would like to make this super quickly you can use store bought laksa paste

Instructions
 

  • To make the laksa paste, cook the ginger and garlic in the vegetable oil until fragrant.
    Then add the cooked ginger and garlic along with all the other ingredients to a small food processor. Process until the mixture forms a paste.
    Heat the oil in a wok or large saucepan over medium heat. Add the laksa paste and cook, stirring, for 6–8 minutes or until fragrant.
    Add the coconut milk and stock and bring to the boil. Turn down to a simmer and allow to reduce slightly. Add the lime leaves and mushrooms and simmer until the mushrooms are tender. Finish with a squeeze of lime juice.
    Divide the noodles between small bowls and top with the laksa. Top with the coriander, basil, spring onion and chilli to serve.

Notes