Indonesian Curry Bowl
- 2 Tbsps vegetable oil
- 6 cups button Mushrooms (roughly chopped)
- 3 Tbsps vegetarian Laksa paste
- 4 cups vegetable stock
- 2 cups Coconut milk
- 9 ozs dried, thin Rice noodles
- boiling water
- 1.333 cups Tofu (cubed)
- 3 tsps light brown sugar
- 2 Tbsps Lime juice
- To garnish
- 1 cup Bean sprout
- 2 red chili peppers (thinly sliced)
How healthy are the main ingredients?MushroomTofuCoconut milkBean sprout
Heat a wok or large deep frying pan until hot. Add half the oil and swirl to coat. Add half the mushrooms and stir-fry for 2-3 minutes until golden. Remove from the pan and repeat with the remaining oil and mushrooms, then remove from the pan.
Add the laksa paste to the pan and stir for 1 minute until aromatic and the oil from the paste separates. Add the stock and coconut milk and bring to a boil. Cook gently 5 minutes.
Put the noodles into a heatproof bowl and cover with boiling water. Set aside for 3 minutes until almost tender. Drain and keep warm.
Add the mushrooms and tofu to the pan, reduce the heat and simmer for 10 minutes until reduced slightly.
Mix together the sugar and lime juice and stir into the pan.
Divide the noodles between warm serving bowls. Pour over the laksa and garnish with bean sprouts, coriander leaves and sliced chilli.