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Home > Vitafriendspku > Recipes > Oyster Mushroom & Sweet Potato Laksa
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Oyster Mushroom & Sweet Potato Laksa

  • RECIPE MAKES: 4 servings
  • PREP TIME: 10 minutes
  • COOK TIME: 20 mins
  • THIS RECIPE IS PROTEIN FREE
Step 1

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.

Step 2

Gently fry the smooth mixture in a wok until it becomes aromatic.

Step 3

Add the tomatoes to the wok and cook for 5 minutes.

Step 4

Pour in the coconut milk and bring to the boil.

Step 5

Add the sweet potatoes and cook for about 8 – 10 mins until they are tender.

Step 6

Add the mushrooms and noodles and cook for a further 5 mins to heat through.

Step 7

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*