Gingered Mushroom and Prawn Laksa

Gingered Mushroom and Prawn Laksa

Ingredients

  • 100g Cremini mushrooms, sliced
  • 2 tbsp vegetable oil
  • 1 red pepper, deseeded and sliced
  • 2.5cm/1in piece root ginger, peeled and grated
  • 6 spring onions, trimmed and sliced
  • 1 tbsp Laksa or Thai Red Curry paste
  • 1 tbsp fish sauce
  • 1 lime, juice 
  • 150g cooked tiger prawns
  • 75g oyster mushrooms, torn into pieces
  • 50g enoki mushrooms
  • 1 pack ready to wok thread noodles
  • Handful fresh coriander leaves
  • 450ml chicken stock

Method

  1. Heat the oil in a large frying pan or wok. When hot, add the pepper, Cremini mushrooms and ginger, stir fry for 2 mins or until pale golden.
  2. Add the spring onions, laksa paste, fish sauce, lime juice, prawns and stir well for 30 seconds. Add the oyster mushrooms, enoki mushrooms, noodles, coriander and stock. Bring to the boil and simmer for 2 mins. Serve straight away in bowls.

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