(could be vegan if you use egg free noodles)
4 cloves of Garlic
3 or 4 red chilies
40g fresh ginger
One red pepper skinned and de-seeded
200g free range egg noodles
900ml prepared Vegetable stock
3 Cans of coconut milk
400g closed cap mushrooms
250g portabella mushrooms
A handful of fresh coriander
Lime and soy sauce to taste
chopped sping onions to garnish
Finely chop or blend the garlic, lemon grass, red pepper, ginger and chilies (including their seeds), fry these for one to two minuets. Then add the coconut milk and stock and bring to the boil. Quarter the closed cap mushrooms and slice the portabella and add them to the pan along with a handful of roughly chopped fresh coriander, season with salt, pepper, soy sauce and lime juice to taste, leave to simmer for around 15 minuits.
Whilst the Laksa is simmering bring some water to the boil and cook the noodles. To serve first put some noodles in each large bowl, then ladle out the Laksa and top. Garnish with fresh coriander. This is a great dish in any season and can be made as spicy or mild as you like. Its real comfort food but works great presented as a gourmet main course. You can experiment with adding a variety of deferent veg to this versatile and hearty meal.