Mushroom, snow peas and fish laksa
Preparation: 10 minutes Cooking: 20 minutes Serves: 4 Ingredients 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 green shallots, sliced 1 lime, juiced
Place noodles into a large bowl and cover with warm water. Let stand for 10 minutes or until tender. Drain. Heat oil in a large saucepan or wok over high heat. Add mushrooms and cook, stirring often 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 shallots into serving bowls. Ladle over soup mixture. Drizzle with lime juice and serve.