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Mini Mushroom Laksa

 

Ingredients

2 tbsp vegetable oil

1 x 400ml tin coconut milk

750ml vegetable or chicken stock

2 kaffir lime leaves

500g baby button mushrooms

1 lime, cut into wedges

200g cooked vermicelli noodles

TO SERVE

spring onion, sliced

chilli, sliced

fresh basil

fresh coriander

LAKSA PASTE

3cm piece ginger, grated

4 cloves garlic, diced

1 tbsp vegetable oil

2 shallots, sliced

4 red Thai chillies or similar

2 stalks lemongrass, finely grated

handful fresh coriander

3cm piece fresh turmeric, grated

4 tsp shrimp paste

1 tbsp palm sugar

1 tbsp ground coriander

1 tsp ground cumin

 

Method

1 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 laksa paste ingredients to a small food processor. Process until the mixture forms a paste.

2 Heat 2 tbsp oil in a wok or large saucepan over medium heat. Add the laksa paste and cook, stirring, for 6ā€“8 minutes or until fragrant.

3 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.

3 Divide the noodles between small (or larger) bowls and top with the laksa. Top with the spring onion, chilli, basil and coriander to serve.