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Mini Mushroom Laksa

[RECIPE] Mini Mushroom Laksa

Striving for optimal nutrition allows the immune system to function at its best, and there is no better time to focus on your immunity!

There’s also the upside that cooking makes you happy. A recent study published in the International Journal of Humanities and Social Science found that cooking can improve a person’s well-being and is associated with life satisfaction.

So put those aprons on and check what’s in the fridge. or start making a shopping list – just make sure to include fresh mushrooms and ginger for their immune-boosting benefits.

Ingredients

  • 2 tbsp vegetable oil
  • 1 x 400ml tin coconut milk
  • 750ml vegetable or chicken stock
  • 2 kaffir lime leaves
  • 1 lime, juiced
  • 500g baby button mushrooms
  • 200g cooked vermicelli noodles

To serve:

  • Spring onion, sliced chilli, basil & coriander.

Fresh mushrooms are a hero food for health and especially the immune system. And for an added superfood boost, mushrooms are excellent pan-pals with other easy to find, affordable and flavoursome ingredients that are high in antioxidants to support immune function.

Laksa Paste

  • 4 cloves garlic, diced
  • 3cm piece ginger, grated
  • 2 shallots, sliced
  • 4 red thai chillies or similar
  • 2 stalks lemongrass, finely grated
  • Handful fresh coriander
  • 3cm piece fresh turmeric, grated
  • 4 tsp shrimp paste
  • 1 tbsp palm sugar
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp vegetable oil

Ginger has proven anti-inflammatory properties; as do fresh mushrooms. In addition, they both contain the trace minerals copper, selenium and zinc, which help maintain the health of your DNA. Ginger is a beautiful aromatic for everything from mushroom-laden stir-fries to fragrant Mini Mushroom Laksa

Method

  1. To make the laksa paste, cook the ginger and garlic in the vegetable oil until fragrant.
  2. Then add the cooked ginger and garlic along with all the other ingredients to a small food processor. Process until the mixture forms a paste.
  3. Heat the oil in a wok or large saucepan over medium heat. Add the laksa paste and cook, stirring, for 6–8 minutes or until fragrant.
  4. Add the coconut milk and stock and bring to the boil. Turn down to a simmer and allow to reduce slightly. Add the lime leaves and mushrooms and simmer until the mushrooms are tender. Finish with a squeeze of lime juice.
  5. Divide the noodles between small bowls and top with the laksa. Top with the coriander, basil, spring onion and chilli to serve.

Bonus tip: For a quicker option, make this dish using store bought laksa paste.

Images supplied by the South African Mushroom Farmers’ Association

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

When he's not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He's worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

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