Mushroom laksa with glass noodles

This delicious and warming laksa recipe was created by our culinary partner Ping Coombes.

Serves 4


30g dried porcini
1 vegetable or porcini
stock cube
2 medium eggs
200ml coconut milk
½ tsp sugar
salt & black pepper
1 tsp soy sauce
100g glass noodles
2 tbsp butter
370g mixed wild

For the spice paste

3 tbsp vegetable oil
5 or 6 green chillies, cut into chunks with the seeds
2 lemongrass stalks with the top two inches discarded, cut into chunks
1 medium red onion
20g ginger, peeled and cut into chunks
20g galangal, peeled and cut into chunks
1 tsp ground coriander
½ tsp ground turmeric
40g dried porcini


Soak the porcini in 700ml of hot water for 1 hour. Strain the mushrooms and set aside, then dissolve your stock cube in the soaking liquid.

Next, make the spice paste. Blend all the ingredients for the paste together until smooth, then fry the mixture over a low to medium heat for about 5-10 mins. Set aside.

Cook the eggs in boiling water for 5 mins. Remove and plunge into cold water to stop them from cooking.

To make the broth, bring the porcini stock, 450ml water and the coconut milk to a boil. Season with salt, sugar and soy sauce. Pass the broth through a fine sieve into another pan.

Rehydrate the glass noodles in just enough hot boiling water to cover for 5 mins. Drain and set aside.

To assemble, first put the broth over a low heat.

Fry the mushrooms and porcini in the butter over a high heat for about 2 mins until they start to soften. Season with salt and pepper and remove from the heat.

Divide the glass noodles into each bowl (shallow ones are best), and top them with the mushrooms.

Peel the eggs and cut in half, and place on top.

Ladle on the hot broth and serve.

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