Mushroom Laksa with Brown Rice
Need to rescue some green veg that’s on the verge? With this recipe you’d never know! It’s deeply satisfying, full of rich umami flavour and warming from the inside out.
I usually combine it with brown rice because I find it more filling than noodles (and it’s a whole lot cheaper when you buy in bulk) but this will work with almost any carbohydrate you have on hand! (barley is a surprisingly yummy variation)
Makes 2 Serves
Cook Time - 20 mins
Equipment - Cooktop
Ingredients
½ cup Laksa Paste
2 tbsp Broth Concentrate/stock powder + 1L water
½ cup Dried Mushrooms, I like the sliced asian mix but any will work!
½ cup Brown Rice (or white, it just cooks faster)
1 baby Cos Lettuce (or any other greens your heart desires)
Method
Fry off laksa paste until fragrant
Add water and Broth Concentrate/Stock Powder, dried mushrooms and brown rice
Simmer until rice is cooked (brown rice should still have a little bite in it) and take off the heat
Wash well and shred lettuce
Add, stirring to combine and wilt lettuce (but not overcook)
Enjoy!
Tips
Tips- Wash your lettuce upside down to allow any dirt to escape, make sure you only add after taking it off the heat.
Variations- Switch out the brown rice for noodles of any description, change the laksa paste for Tom Yum or any Thai curry paste, add Chilli if you want more heat!
Serving suggestions- Top with fresh herbs! e.g. coriander, Thai basil, Vietnamese Mint, Mint, Chives etc. Up the protein with an fried egg on top or some canned chickpeas/beans stirred through
Store refrigerate in airtight container for up to 4 days (please don’t ever freeze anything with lettuce in it)
