Mushroom Laksa Recipes

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MUSHROOM LAKSA



Mushroom Laksa image

A nice basic vegetarian laksa. You can very the spice level from mild to hot based on the laksa paste you choose.

Provided by AmandaInOz

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Place noodles into a heatproof bowl. Cover with boiling water. Set aside for 3 minutes until just tender. Drain.
  • 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.
  • 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.
  • Divide noodles between serving bowls. Ladle over soup. Top with bean sprouts, mint and coriander.

Nutrition Facts : Calories 683.9, Fat 36.6, SaturatedFat 25.3, Cholesterol 7.2, Sodium 538, Carbohydrate 77.1, Fiber 5.7, Sugar 15, Protein 15.4

MUSHROOM AND TOFU LAKSA WITH NOODLES



Mushroom and Tofu Laksa With Noodles image

Another delicious-sounding Thai recipe from my Cooking School Thai cookbook. Love the flavor combination in the spice paste and the addition of coconut milk to the vegetable broth.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

3 1/2 cups vegetable stock
1 3/4 cups coconut milk
9 ounces shiitake mushrooms, thinly sliced (stalks removed)
1 cup firm tofu, cubed
2 tablespoons tomato paste
6 ounces fine egg noodles
salt and pepper
sliced scallions and shredded cabbage (to garnish)
2 fresh red chilies, seeded and chopped
1 1/2 inches piece fresh ginger, chopped
2 large garlic cloves, chopped
2 lemongrass, stalks inner stalks chopped (tough outer layers discarded)
1 teaspoon coriander seed, crushed
6 macadamia nuts, chopped
1 small handful fresh cilantro, chopped
3 tablespoons vegetable oil

Steps:

  • Puree the spice paste ingredients in a food processor pulsing several times, until smooth.
  • Heat a wok over medium-high heat, add the spice paste and stir fry for 30 seconds. Pour in the stock and coconut milk and bring to a boil. Add the mushrooms, tofu, and tomato paste and season with salt and pepper to taste. Simmer gently for 5 minutes.
  • Meanwhile, cook the noodles according to the package directions. Divide among four large soup bowls. Ladle the spicy broth over the noodles and serve immediately, garnished with scallions and shredded cabbage.

Nutrition Facts : Calories 515.9, Fat 35.4, SaturatedFat 20.9, Cholesterol 36, Sodium 97.3, Carbohydrate 42.6, Fiber 4.2, Sugar 4.7, Protein 13.1

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