Mush­room, snow peas and fish laksa

Pilbara News - - Lifestyle -

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.

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