Mushroom Laksa Recipe

Name: Mushroom Laksa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g rice vermicelli; 2 tablespoons peanut oil; 500 g button mushrooms, trimmed; 1/3 cup laksa paste; 4 cups chicken stock (use veg stock for vegetarian); 3 teaspoons palm sugar; 2 cups coconut milk; 1/2 cup bean sprouts; 1/2 cup mint leaf; 1/2 cup coriander leaves

Servings: persons

250 g rice vermicelli
2 tablespoons peanut oil
500 g button mushrooms, trimmed
1/3 cup laksa paste
4 cups chicken stock (use veg stock for vegetarian)
3 teaspoons palm sugar
2 cups coconut milk
1/2 cup bean sprouts
1/2 cup mint leaf
1/2 cup coriander leaves

1
Place noodles into a heatproof bowl. Cover with boiling water. Set aside for 3 minutes until just tender. Drain.
2
Heat a wok over high heat. Add 1 T of oil and swirl to coat the wok. Add mushrooms and stir fry for 3 minutes until light golden. Transfer to a plate. Add remaining oil and laksa paste. Stir fry for 2 minutes until oil separates from paste.
3
Add stock and bring to the boil. Reduce heat to medium-low. Return the mushrooms to the wok. Add palm sugar and coconut milk. Stir until hot. Do not boil.
4
Divide noodles between serving bowls. Ladle over soup. Top with bean sprouts, mint and coriander.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 g rice vermicelli, 2 tablespoons peanut oil, 500 g button mushrooms, trimmed, 1/3 cup laksa paste, and more.

Yes, Mushroom Laksa falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Laksa

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