A Malaysian style noodle soup which will warm up the coldest of winter days.
Ingredients
30ml/2tbsp vegetable oil
1 red pepper, deseeded and sliced
100g/4oz Crimini mushrooms, sliced
2.5cm/1in piece root ginger, peeled and grated
6 spring onions, trimmed and sliced
15ml/1 tbsp Laksa or Thai Red Curry paste
15ml/1 tbsp fish sauce
juice 1 lime
150g/5oz cooked tiger prawns
75g/3oz oyster mushrooms, torn into pieces
50g/2oz enoki mushrooms
1 (150g) pack ready to wok thread noodles
handful fresh coriander leaves
450ml/3/4pt chicken stock
Method
Heat the oil in a large frying pan or wok. When hot add the pepper, Crimini mushrooms and ginger, stir fry for 2mins or until pale golden.
Add the spring onions, laksa paste, fish sauce, lime juice, prawns and stir well for 30 seconds. Add the oyster mushrooms, enoki mushrooms, noodles, coriander and stock. Bring to the boil and simmer for 2mins. Serve straight away in bowls.