Mushroom Laksa
Mushroom Laksa: A Meat-Free Delight
IntroCraving a hearty, flavorful meal but don’t feel like messing with meat? Look no further than Mushroom Laksa! This Malaysian noodle soup is packed with umami goodness and is a total crowd-pleaser. Let’s dive in!
Ingredients Dried laksa leaves
Dried chili peppersLemongrass stalksGalangal (or fresh ginger)ShallotGarlicDried shrimp (optional, for extra flavor)Curry powderCoconut milkVegetable brothRice vermicelli noodlesFirm tofu, pressed and cubedAssorted mushrooms (shiitake, oyster, enoki, etc.)Bean sproutsLime wedgesFresh coriander leavesFried shallots (for garnish)Instructions Prepare the Laksa Paste
Toast the dried laksa leaves, chili peppers, lemongrass, galangal, shallot, garlic, and dried shrimp (if using) in a dry skillet until fragrant.Let them cool slightly, then grind them into a smooth paste using a mortar and pestle or a food processor.Add curry powder to the paste and mix well. Make the Laksa Soup
Heat a large pot over medium heat. Add the laksa paste and cook for a minute until fragrant.Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for at least 15 minutes.Add tofu cubes and mushrooms to the soup. Cook until the tofu is heated through and the mushrooms are tender. Assemble Your Laksa
Cook rice vermicelli noodles according to package instructions.Divide noodles among bowls.Ladle hot laksa soup over the noodles.Top with bean sprouts, lime wedges, and fresh coriander leaves.Sprinkle fried shallots for extra crunch and flavor.Tips For a spicier laksa, adjust the amount of chili peppers.
You can use pre-made laksa paste for convenience.If you don’t have fresh lemongrass or galangal, you can use dried versions.For a richer flavor, char the lemongrass and galangal before using them.Serve with additional chili oil or sambal for those who like it extra spicy.Enjoy your Homemade Mushroom Laksa! It’s a comforting and satisfying meal that’s perfect for any occasion.
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