Mushroom Laksa
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This mushroom laksa is my go to when I want something vibrant and satisfying without spending hours in the kitchen. The whole thing comes together in just 45 minutes, making it perfect for a weeknight dinner. I love how the aromatic paste of ginger, lemongrass, and chillies creates such incredible depth of flavor, and mushrooms are wonderfully affordable while being packed with immune boosting compounds. The creamy coconut broth balances the heat beautifully, and honestly, most of the ingredients you probably already have at home. It's comforting, delicious, and won't break the bank.
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.
Recipe Variations
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