Ingredients
- Please Note: This is not vegetarian or vegan. Contains Shrimp paste & powder
- 1 tbs oil
- 4 cloves garlic crushed
- 2cm piece ginger finely chopped
- 6-10 dried shiitake mushrooms rehydrated & sliced
- Valcom Curry Laksa paste
- 1 large can Valcom coconut milk
- 250ml Water. See note
- 1 can Valcom Bamboo Shoot Slices
- 100g Broccoli, cut into florets
- 1 Shanghai Bok Choy cut in half lengthwise
- 1 packet egg noodles or vermicelli noodles of choice. See Note.
- Garnishes of choice - i.e lime, corriander, bean sprouts, fried shallots, soft boiled egg
Method
- On medium heat add oil to pan and fry ginger, garlic, and shiitake mushrooms until garlic is golden. Remove shitakes and set aside.
- Add entire jar of laksa paste turn heat up and fry until fragrant. Add coconut milk and water and stir to combine.
- Return shiitakes to pan, add broccoli florets, bok choy and bamboo shoots. Simmer for 10 minutes or until broccoli & bok choy is cooked through to your liking.
- Taste broth to ensure seasoning is correct. Adjust to taste with either salt, sugar, fish sauce or lime juice if required.
- Prepare your choice of noodles as per packet instructions or to your preference. In two bowels place noodles on bottom and ladle laksa broth over noodles.
- Garnish with your choice of toppings.
- NOTE: Water may be replaced with vegetable or chicken stock. Hokkien noodles were used in this dish.
Product used in recipe
- Valcom - Valcom Curry Paste Laksa
- Valcom - Valcom Bamboo Shoot Slices
