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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Shiitake Mushroom Laksa

Source: dLife

Thai inspired noodle soup with shiitake mushrooms, red chiles, lemongrass, and galangal.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	346.1

Total Carbs	57.0 g

Dietary Fiber	7.8 g

Sugars	6.7 g

Total Fat	5.9 g

Saturated Fat	0.8 g

Unsaturated Fat	3.9 g

Potassium	378.8 mg

Protein	12.9 g

Sodium	157.0 mg

Dietary Exchanges 5.9 Fat, 5.4 Vegetables, 1.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

5.0
5 oz dried shiitake mushrooms 5.0
5 cup low sodium vegetable broth 2.0
2 tbsp tamarind paste 8.0
8 floz cold water 6.0
6 each red hot chile peppers 1.0
1 cup fresh lemongrass 1.0
1 tsp ground turmeric 1.0
1 tbsp galangal 1.0
1 each medium onions 1.0
1 tsp shrimp paste 2.0
2 tbsp vegetable oil 2.0
2 tsp jaggery 6.0
6 oz rice vermicelli 1.0
1 each red onion 1.0
1 each small cucumber, peeled 1.0
1 oz fresh mint

Directions

Soak the mushrooms in enough boiling stock to cover them. Set aside and leave to soak for 30 minutes.
Place the tamarind paste into a small bowl and pour in the hot water. Mash paste with fork to extract as much flavor as possible, strain, and reserve the liquid, discarding the pulp.
Soak the chiles in hot water to cover for 5 minutes, drain, reserving the liquid.
In a food processor or blender, process the lemon grass, turmeric, galangal, onion, soaked chiles, and shrimp paste; add a little soaking water from the chiles to form a paste.
Heat the oil in a large, heavy-based pan and cook paste on a low heat for 4-5 minutes. Add the tamarind liquid and bring to a boil, then simmer for 5 minutes. Remove from heat.
Drain the mushrooms, and reserve the stock. Discard the stems, then halve or quarter the mushrooms. Add mushrooms to the pan with their soaking liquid, the remaining stock and jaggery. Simmer for 25-30 minutes or until tender.
Place the rice vermicelli into a large bowl and cover with boiling water, leave to soak for 4 minutes or according to packet instructions.
Drain well and divide among six bowls.
Top with onion and cucumber, then ladle in the boiling shiitake soup. Add some mint leaves to each bowl and serve immediately.