One-pot Laksa
with Rice Noodles and Oyster Mushrooms
Instructions
1 Make paste
Peel the garlic, ginger and shallots. Roughly chop the coriander leaves and set them aside, then chop the stalks finely. Grate the shallots and ginger. Finely chop the garlic and chilli (spicy!). Add both to a bowl with the chopped coriander stalks, curry powder and turmeric. Mix into a paste.
2 Prep
Chop the mushrooms into bite-sized pieces. Trim the snow peas. Boil the measured water and dissolve the vegetable stock cube in it.
3 Make broth
Heat a wok or large saucepan over a medium-high heat with plenty of vegetable oil. Once hot, add the mushrooms and cook for 4-5 min. Add the paste and cook for 1 min until fragrant. Add the coconut milk, vegetable stock and lime leaves. Bring to a simmer.
4 Simmer
Once simmering, add the rice noodles to the bubbling broth along with the snow peas. Make sure the noodles are fully submerged. Cook for 4 min. Remove the pan from the heat.
5 Final touches
Add the soy sauce, coriander leaves and the juice of the lime (reserve some coriander and a wedge of lime for garnish!).
6 Serve
Ladle the laksa and noodles into bowls. Garnish with the remaining coriander leaves and lime wedges.
Tips for fussy eaters
Not a fan of coriander? Omit it from the paste and reserve the leaves as a garnish.
Pro tip
If you've got one, use a food processor to make the paste.
These mushrooms get their name from their resemblance with freshly shucked oysters, but are totally seafood free!
Cooking Time: 30 min
Cals 770 · Prot 16 · Carbs 72 · Fat 51
Dairy-Free
Ingredients
Curry paste
Laksa
These mushrooms get their name from their resemblance with freshly shucked oysters, but are totally seafood free!
Cooking Time: 30 min
Cals 770 · Prot 16 · Carbs 72 · Fat 51
Dairy-Free
Instructions
1 Make paste
Peel the garlic, ginger and shallots. Roughly chop the coriander leaves and set them aside, then chop the stalks finely. Grate the shallots and ginger. Finely chop the garlic and chilli (spicy!). Add both to a bowl with the chopped coriander stalks, curry powder and turmeric. Mix into a paste.
2 Prep
Chop the mushrooms into bite-sized pieces. Trim the snow peas. Boil the measured water and dissolve the vegetable stock cube in it.
3 Make broth
Heat a wok or large saucepan over a medium-high heat with plenty of vegetable oil. Once hot, add the mushrooms and cook for 4-5 min. Add the paste and cook for 1 min until fragrant. Add the coconut milk, vegetable stock and lime leaves. Bring to a simmer.
4 Simmer
Once simmering, add the rice noodles to the bubbling broth along with the snow peas. Make sure the noodles are fully submerged. Cook for 4 min. Remove the pan from the heat.
5 Final touches
Add the soy sauce, coriander leaves and the juice of the lime (reserve some coriander and a wedge of lime for garnish!).
6 Serve
Ladle the laksa and noodles into bowls. Garnish with the remaining coriander leaves and lime wedges.
Tips for fussy eaters
Not a fan of coriander? Omit it from the paste and reserve the leaves as a garnish.
Pro tip
If you've got one, use a food processor to make the paste.
Ingredients
Curry paste
Laksa
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