Spicy mushroom coconut laksa w/ beansprouts and coriander 🌶️🌿 by guest ODDBOX chef @whatstormeats 🌱
🍄No mushrooms? Simply swap for another veggie such as aubergine or Brussels sprouts. Cook as you would the mushrooms - the sprouts might need a little more time in the pan!
❄️The paste freezes wonderfully so why not make a big batch and freeze in ice cube trays - it makes for a quick midweek dinner!
Serves 2
Prep time: 5 mins
Cooking time: 15 mins
Ingredients:
Spice paste
*2 shallots
*2 cloves of garlic
*2 Lemongrass (white part only)
*1 large chilli (Add another if you like spice!)
*75ml of neutral oil
*Thumb size piece of ginger
*1 ½ tsp of ground turmeric
*1 tsp of ground coriander
*1 tsp of sweet paprika
Broth
*Vegetable stockpot
*1 tin full fat coconut milk
*Pinch of salt
*Generous squeeze of lime juice
Toppings
*Mushrooms sliced (about 6 large)
*1 tsp of sesame oil
*Glug of dark soy
*150g cooked flat rice noodles
*100g Fresh beansprouts
To serve
*Fresh coriander
*Lime
Recipe:
1) Spice paste
Prepare your spice paste by chopping the white part of lemongrass, shallot, peeled ginger and garlic and pop it all in a food processor with the oil and the spices. Blend until you have a smooth, vibrant paste. Fry off the paste in a heavy bottomed pan for about 5 mins.
2) Broth
To your spice paste, add the coconut milk, veg stock cube and a tin of water (use the coconut milk tin to measure). Season with a pinch of salt and a generous squeeze of lime juice. Bring to a boil and then pop on to simmer until you are ready to serve.
3) Prepare your veg
Slice the mushrooms and add to your pan with a teaspoon of sesame oil. Cook the mushrooms until golden and once cooked, add a tablespoon of dark soy to glaze.
4) Build your bowl!
Cook your noodles according to instructions and then start to build your bowl. Place your rice noodles in the bottom; pour over the steaming golden broth, top with mushrooms, beansprouts and plenty of coriander. Add a squeeze of lime for a bit of zing!
#ODDRECIPES #laksarecipe