Laksa is a spicy coconut noodle soup from Malaysia; this is Nicola’s take using ramsons, nettles and jelly ear fungus.
Ingredients
- A good handful of ramson leaves, shredded
- A good handful of nettle tips
- 100g of jelly ear fungus
- 1 tin of full fat coconut milk
- 2 tbsp of thai green curry paste
- 20g of fresh ginger, peeled and grated
- 1 red chilli
- 250g of rice noodles
- 12 cashew nuts, dry fried and roughly chopped
- 850ml of vegetable stock
How to make wild greens laksa
- Put the curry paste, ginger and coconut milk into a pan and simmer for 5 minutes
- Add the vegetable stock and simmer for another 2 to 3 minutes
- Add the jelly ear fungus, nettle tips and noodles and simmer for another 5 minutes
- Remove from the heat and add the ramson leaves
- Ladle into bowls and sprinkle with the toasted cashew nuts
Wild greens laksa is just one of the many dishes that we cook on our 1 Day Foraging Course.
You can see plenty of photos from both courses, as well as all our others, on our Facebook page.
