Mushroom Laksa

Mushroom Laksa

A spicy mushroom version of a traditional Asian favourite.
Prep Time 8 mins
Cook Time 10 mins
Total Time 18 mins
Cuisine International
Servings 4 People


  • 259 g Dried Rice Vermicelli Noodles
  • 1 Spray of Oi Spray
  • 1 Tbsp Peanut Oil
  • 500 g Button Mushrooms Trimmed
  • 1/3 cup Laksa Paste
  • 4 cups (1 Litre) Salt-reduced Chicken Stock
  • 3 tsp Grated Palm Sugar Trimmed
  • 2 cups 98.5% Fat-free Coconut-flavoured Evaporated Milk
  • 1/2 cup Bean Sprouts Trimmed
  • 1/2 cup Small Mint Leaves
  • 1/2 cup Coriander Leaves


  • Place noodles into a heatproof bowl. Cover with boiling water. Set aside for 3 minutes until just tender. Drain.
  • Heat a wok over high heat until hot. Lightly coat wok with oil spray. Add mushrooms and stir-fry for 3 minutes until light golden. Transfer to a plate.
  • Add peanut oil and laksa paste and stir-fry for 2 minutes or until fragrant and oil separates from paste.
  • Add stock and bring to the boil. Reduce heat to medium-low.
  • Return the mushrooms to the wok. Add palm sugar and coconut-flavoured milk, cook stirring until hot (do not boil).
  • Divide noodles between serving bowls. Ladle over soup. Top with bean sprouts, mint and coriander and serve.


Calories :475
Kilojoules :1980
Fat :11
Carbohydrate :74
Protein :20
Cholesterol :12
Sodium :1165
Saturated Fat :3
Fiber :2.5
Calcium :4
Sugar :21
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top