Mushroom and Fish Laksa

Preparation: 10 minutes

Cooking: 20 minutes

Serves 4

200 g dried rice vermicelli noodles

1 tblspn peanut oil

400 g swiss brown mushrooms, sliced

cup laksa paste

400 ml can coconut milk

2 cups fish or chicken stock

300 g white fish fillets, skinned and cubed

100 g snow peas, diagonally sliced

75 g bean sprouts, trimmed

4 green shallots, sliced

1 lime, juiced


Place noodles into a large bowl and cover with warm water. Stand for 10 minutes or until tender. Drain. Meanwhile 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.