Oyster Mushroom Laksa

Ingredients

For the soup base:

• 2 tbsp vegetable oil
• 1 carrot, peeled and finely diced
• 1 stick celery, finely chopped
• 1 large shallot, finely diced
• 3 cloves garlic, finely chopped
• 1 tsp minced ginger
• 1 tsp turmeric
• ¼ tsp paprika
• ¼ tsp ground white pepper
• ¼ tsp dried thyme
• ¼ tsp dried sage
• ¼ tsp salt, plus extra for seasoning
• 150g oyster mushrooms, pulled apart into strands
• 500ml vegetable stock
• 3 bay leaves
• 1 lemongrass stalk, root end removed and cut into 2cm pieces
• 2 tbsp coconut cream
• 2 tsp Dijon mustard
• 100g wholewheat noodles, cooked as per packet instructions and cooled

For the white sauce:

• 25g dairy or vegan butter
• 25g plain flour
• 250ml dairy or unsweetened soya milk

To garnish:

• 1 tbsp finely chopped fresh coriander
• 2 small red chillies, finely chopped

Method

1. In a large saucepan, heat the oil on a medium heat. Add the carrot, celery and onion. Sauté for 4 minutes until starting to soften.
2. Add the garlic and ginger. Continue to cook for 2 minutes, stirring constantly.
3. Add the turmeric, paprika, pepper, thyme, sage, and salt. Stir well and continue to cook and stir for 2 minutes.
4. Add the mushrooms and stir until they are well-coated in the spices. Sauté for 2-3 minutes until starting to brown.
5. Meanwhile, lightly crush the lemongrass pieces using the back of a spoon until the skin splits.
6. Add the vegetable stock, bay leaves, lemongrass, coconut cream, and mustard. Simmer on a medium heat for 25 minutes.
7. Meanwhile make the white sauce: In a small saucepan, melt the butter on a low heat. Gradually add the flour a little at a time, stirring constantly until all of the flour has been incorporated. Add the milk little by little, stirring well each time milk is added. Continue until all of the milk is incorporated. Continue to stir until the sauce is hot and thick. Remove from the heat. Set aside.
8. When the soup base is cooked, remove the bay leaves and lemongrass. Add the white sauce and stir well. Season to taste.
9. Add the cooked noodles and heat for 1-2 minutes.
10. Transfer into two warm bowls and garnish with coriander and fresh chilli. Serve immediately.