Mushroom Laksa
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
A creamy, aromatic Southeast Asian curry soup loaded with tender mushrooms, silky noodles, and vibrant spice. This plant-based laksa delivers bold, complex flavors in a comforting bowl.
Ella x
Ingredients
- 3dried red chillies(deseeded)
- 4shallots(roughly chopped)
- 3garlic cloves
- 30 gfresh ginger(sliced)
- 2lemongrass stalks(white part only, chopped)
- 1 tspground turmeric
- 400 gmixed mushrooms(quartered)
- 400 mlcoconut milk
- 600 mlvegetable stock
- 2 tsppalm sugar
- 250 grice noodles(dried)
- 2 tbsplime juice
- 2 tbspvegetable oil
- to tastesalt and white pepper
Detail level
Instructions
- 1
Soak dried chillies in hot water for 10 minutes until softened, then drain and deseed.
Tip: Wear gloves when handling chillies to protect your skin from the oils.
- 2
Blend the soaked chillies, shallots, garlic, ginger, lemongrass, and turmeric with 100ml water until a smooth paste forms.
Tip: A food processor or blender works best for achieving a fine, consistent paste.
- 3
Heat oil in a large pot and fry the spice paste over medium heat for 3-4 minutes, stirring constantly until fragrant.
Tip: This step releases the essential oils and develops deeper flavors in the laksa base.
- 4
Add the quartered mushrooms and stir-fry for 5 minutes until they begin to soften and release their moisture.
Tip: Use a variety of mushroom types like shiitake, oyster, and cremini for complex umami depth.
- 5
Pour in the coconut milk and vegetable stock, then add palm sugar and bring to a gentle simmer.
Tip: Stir well to combine the creamy coconut with the aromatic broth.
- 6
Simmer for 10 minutes, allowing the flavors to meld and the mushrooms to become tender.
Tip: The longer you simmer, the more developed the flavors become—don't rush this step.
- 7
Meanwhile, cook the rice noodles according to package directions, drain, and divide among serving bowls.
Tip: Fresh rice noodles cook faster than dried; adjust timing accordingly.
- 8
Season the laksa with lime juice, salt, and white pepper to taste, then ladle the broth and mushrooms over the noodles.
Tip: The lime juice brightens the rich curry and adds a crucial acidic balance to the dish.
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