Mush­room, fish laksa

Pilbara News - - Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 20 min­utes Serves: 4


200g dried rice ver­mi­celli noo­dles 1 tbsp peanut oil 400g Swiss brown mush­rooms, sliced

1⁄2 cup laksa paste

400ml can co­conut milk

2 cups fish or chicken stock

300g white fish fil­lets, skinned and cubed

100g snow peas, di­ag­o­nally sliced 75g bean sprouts, trimmed

4 spring onions, sliced

1 lime, juiced


Soak noo­dles in warm wa­ter for 10 min­utes or un­til ten­der. Drain. In large saucepan or wok fry mush­rooms, stir­ring for 4 min­utes or un­til ten­der. Add laksa paste and cook, stir­ring con­stantly for 1 minute. Stir in co­conut milk and stock. Bring mix­ture to the boil over high heat then re­duce heat to medium-low and sim­mer for 5 min­utes. Add fish to the soup and cook for 3 min­utes. Add snow peas and cook for 1 minute. Place noo­dles, bean sprouts and spring onions into serv­ing bowls. La­dle over soup mix­ture. Driz­zle with lime juice.

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