Asian mushroom and vegetable laksa Recipe
Ingredients
200g rice stick noodles
1 tablespoon vegetable oil
400g pkt Asian stir-fry
100g fresh shiitake mushrooms, thinly sliced
100g fresh black fungi, roughly chopped
1/3 cup laksa paste
400ml can coconut cream
3 cups (750ml) Campbell's Real Stock Vegetable
1 tablespoon brown sugar
2-3 tablespoons fish sauce, to taste
250g pkt fresh bean shoots, rinsed
1 bunch fresh coriander, trimmed
Asian mushroom and vegetable laksa Recipe
Method
Step 1
Place noodles in a large heatproof bowl. Cover with boiling water and stand about 10 mins, or until tender. This depends on brand, so check after 5 mins.
Step 2
Meanwhile, heat oil in large wok or frypan. Add Asian stir-fry and stir-fry about 1 min. Add mushrooms and fungi and stir-fry for a further 30 secs. Add laksa paste, coconut cream, stock and brown sugar.
Step 3
Combine the ingredients well and allow mixture to come to the boil, then turn off the heat and season to taste with the fish sauce.
Step 4
Divide the bean shoots between four deep soup bowls, reserving some for a garnish. Top with the drained noodles and ladle over soup, then garnish with remaining bean shoots and coriander. Serve immediately.
Ingredients
200g rice stick noodles
1 tablespoon vegetable oil
400g pkt Asian stir-fry
100g fresh shiitake mushrooms, thinly sliced
100g fresh black fungi, roughly chopped
1/3 cup laksa paste
400ml can coconut cream
3 cups (750ml) Campbell's Real Stock Vegetable
1 tablespoon brown sugar
2-3 tablespoons fish sauce, to taste
250g pkt fresh bean shoots, rinsed
1 bunch fresh coriander, trimmed
Asian mushroom and vegetable laksa Recipe
Method
Step 1
Place noodles in a large heatproof bowl. Cover with boiling water and stand about 10 mins, or until tender. This depends on brand, so check after 5 mins.
Step 2
Meanwhile, heat oil in large wok or frypan. Add Asian stir-fry and stir-fry about 1 min. Add mushrooms and fungi and stir-fry for a further 30 secs. Add laksa paste, coconut cream, stock and brown sugar.
Step 3
Combine the ingredients well and allow mixture to come to the boil, then turn off the heat and season to taste with the fish sauce.
Step 4
Divide the bean shoots between four deep soup bowls, reserving some for a garnish. Top with the drained noodles and ladle over soup, then garnish with remaining bean shoots and coriander. Serve immediately.
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