30 Minute Meals: Spicy Mushroom Coconut Laksa w/ Beansprouts & Coriander

“Warm up with this winter with this fragrant and spicy coconut broth topped with nutty mushrooms, noodles, crunchy beansprouts and coriander. This is the basis for a wonderful noodle soup, which you can adapt with whatever you have in; why not top with crispy tofu or mix it up with different veggies!” - guest ODDBOX chef Storm, @whatstormeats

No mushrooms?

  • Simply swap for another veggie such as aubergine or Brussels sprouts. Cook as you would the mushrooms - the sprouts might need a little more time in the pan!
  • Tip: the paste freezes wonderfully so why not make a big batch and freeze in ice cube trays - it makes for a quick midweek dinner!

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 2


2 Shallots

2 Lemongrass ((white parts only))

1 large Chilli ((Add another if you like spice!))

75 ml Neutral oil

Ginger (Thumb size piece )

tbsp Ground turmeric (1 ½)

1 tbsp Ground coriander

1 tsp Sweet paprika

Vegetable stockpot

Coconut milk (1 tin full fat)

Salt (just a pinch)

Lime juice (Generous squeeze)

6 large Mushrooms (sliced )

1 tsp Sesame oil

Dark soy (Glug of)

150 g Cooked flat rice noodles

100 g Beansprouts (Fresh)

Coriander (Fresh)



  1. Spice paste Prepare your spice paste by chopping the white part of lemongrass, shallot, peeled ginger and garlic and pop it all in a food processor with the oil and the spices. Blend until you have a smooth, vibrant paste. Fry off the paste in a heavy bottomed pan for about 5 mins.
  2. Broth To your spice paste, add the coconut milk, veg stock cube and a tin of water (use the coconut milk tin to measure). Season with a pinch of salt and a generous squeeze of lime juice. Bring to a boil and then pop on to simmer until you are ready to serve.
  3. Prepare your veg Slice the mushrooms and add to your pan with a teaspoon of sesame oil. Cook the mushrooms until golden and once cooked, add a tablespoon of dark soy to glaze.
  4. Build your bowl! Cook your noodles according to instructions and then start to build your bowl. Place your rice noodles in the bottom; pour over the steaming golden broth, top with mushrooms, beansprouts and plenty of coriander. Add a squeeze of lime for a bit of zing!
mushroom laksa bowl with golden broth, top with mushrooms, beansprouts, slice of lime and coriander