Cuisine Fish & Shellfish, High Fiber, Mediterranean, Quick Easy
Servings 4People
Ingredients
200gDried Rice Vermicelli Noodles
1TbspPeanut Oil
400gSwiss Brown MushroomsSliced
1/2cupLaksa Paste
400mLCan of 98.5% Fat-free Coconut Flavoured Evaporated Milk
2cupFish or Chicken Stock
300gWhite Fish FilletsSkinned and cubed
100gSnow PeasDiagonally sliced
75gBean SproutsTrimmed
4pcsGreen ShallotsSliced
1pcLimeJuiced
Instructions
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.