Mini Mushroom Laksa
A timeless tapas from Southeast Asia. Delicate, refreshing and delicious.
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
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.