Mushroom and Fish Laksa

Mushroom and Fish Laksa

This light version of an Asian favourite will be sure to please your taste buds.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Fish & Shellfish, High Fiber, Mediterranean, Quick Easy
Servings 4 People


  • 200 g Dried Rice Vermicelli Noodles
  • 1 Tbsp Peanut Oil
  • 400 g Swiss Brown Mushrooms Sliced
  • 1/2 cup Laksa Paste
  • 400 mL Can of 98.5% Fat-free Coconut Flavoured Evaporated Milk
  • 2 cup Fish or Chicken Stock
  • 300 g White Fish Fillets Skinned and cubed
  • 100 g Snow Peas Diagonally sliced
  • 75 g Bean Sprouts Trimmed
  • 4 pcs Green Shallots Sliced
  • 1 pc 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-flavoured 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.


Calories :495
Kilojoules :2070
Fat :13
Carbohydrate :63
Protein :33
Cholesterol :9
Sodium :550
Saturated Fat :3
Fiber :3
Calcium :3
Sugar :19
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