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Mini Mushroom Laksa

A timeless tapas from Southeast Asia. Delicate, refreshing and delicious.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Culinary Collection, Timeless Tapas
Cuisine Southeast Asian
Servings 6


  • 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


For 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.

For the mushrooms:

  • 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.
Keyword asian