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Swiss Brown Mushroom and Fish Laksa
Posted By Helen Jackson On January 25, 2010 @ 11:50 pm In Ingredients,Mushroom Recipes,Recipes | No Comments
Serves 4
Preparation: 20 minutes
Place the noodles into a large heatproof bowl and cover with boiling water. Leave to stand for 10 minutes or until tender. Drain the noodles and place into 4 deep serving bowls. Heat the oil in a large saucepan or Wok over high heat. Add the mushrooms and cook, stirring often, for 4 minutes or until tender.
Add the laksa paste and cook, stirring constantly, for 1 minute. Stir in the coconut milk and stock. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 5 minutes. Add the fish to the soup and cook for 2-3 minutes or until the fish is cooked through. Stir in the snow peas and cook for 1 minute.
Place the green onions and 1/2 the bean sprouts on the noodles in the serving bowls. Ladle the hot soup into the serving bowls, drizzle with lime juice and top with remaining bean sprouts.
Serve immediately
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