Oyster Mushroom & Sweet Potato Laksa
- RECIPE MAKES: 4 servings
- PREP TIME: 10 minutes
- COOK TIME: 20 mins
To make the laksa, place the chillies, ginger, garlic, lemon grass, coriander seeds with stem and oil in a food processor and blend until smooth.
Gently fry the smooth mixture in a wok until it becomes aromatic.
Add the tomatoes to the wok and cook for 5 minutes.
Pour in the coconut milk and bring to the boil.
Add the sweet potatoes and cook for about 8 – 10 mins until they are tender.
Add the mushrooms and noodles and cook for a further 5 mins to heat through.
Divide into 4 deep bowls and serve.
Serving Suggestion:
Add chopped spring onion, mint leaves and lime wedges to serve.
Cook the konnyaku noodles in permitted vegetable stock for more flavour.
Top Tip:
*Remember - This recipe is exchange free. Always check the protein content on labels as ingredients lists can change. Use the NSPKU foods list to check for permitted foods
- 125g sweet potato cut into big chunks
- 250g oyster mushrooms – shredded
- 2 red chillies – chopped
- 30g peeled ginger – chopped
- 1 lemongrass stalk – chopped
- 2 cloves garlic
- 50ml vegetable oil
- 1 tbsp coriander seeds, dry fried and ground
- 250g plum tomatoes
- 400ml Koko dairy free original coconut milk*
- 1 tbsp light soy sauce
- 200g cooked konnyaku noodles*
