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Gingered mushroom & prawn laksa

Gingered mushroom & prawn laksa

A Malaysian style noodle soup which will warm up the coldest of winter days.

Prep: 5 mins
Cook: 5 mins
Serves: 4

What you need:

  • 30ml/2tbsp vegetable oil
  • 1 red pepper, deseeded and sliced
  • 100g/4oz Crimini mushrooms, sliced
  • 2.5cm/1in piece root ginger, peeled and grated
  • 6 spring onions, trimmed and sliced
  • 15ml/1 tbsp Laksa or Thai Red Curry paste
  • 15ml/1 tbsp fish sauce
  • juice 1 lime
  • 150g/5oz cooked tiger prawns
  • 75g/3oz oyster mushrooms, torn into pieces
  • 50g/2oz enoki mushrooms
  • 1 (150g) pack ready to wok thread noodles
  • handful fresh coriander leaves
  • 450ml/3/4pt chicken stock

What to do:

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

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Mushroom Bureau

Mushroom Bureau

Not only are mushrooms inexpensive and versatile, they are also satisfying, delicious and nutritious. Their succulent and unique meaty taste adds depth and gives a balanced flavour to dishes, making them a scrumptious meat substitute.

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