400g can coconut milk (use reduced-fat if you prefer)
100g pack mixed mushrooms
1 block of wide rice noodles, soaked according to pack instructions
1 fat green chilli, sliced into rings
½ bunch spring onions
This recipe is based on laksa, a traditional Malaysian noodle
soup. Laksa can be made with either rice or egg noodles – so if you already
have egg noodles in the cupboard, just use those instead.
Heat a saucepan, then fry the curry paste
for 1 min. Add the coconut milk and half a
can of water, then bring to the boil. Simmer
for 5 mins until slightly thickened.
Throw in the mushrooms and simmer for
another 2 mins. Stir in the drained noodles,
beansprouts and most of the chilli and spring
onions, then heat for another min. Serve in
deep bowls, scattered with the rest of the
chilli and onions.