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Coconut Laksa Soup and Veggie Gyozas
Coconut Laksa Soup and Veggie Gyozas

Coconut Laksa Soup and Veggie Gyozas

with Mushrooms, Pak Choi and Peanuts

Emma Blanchet
Emma BlanchetPublished on December 13, 2024

Fragrant and spicy, laksa is a noodle soup known for its rich coconut milk broth. This vibrant soup typically consists of noodles with toppings - in this one, we're heroing the vegetable gyozas.

Tags:
Spicy
Veggie
Allergens:
Peanut
Egg
Cereals containing gluten
Sulphites
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

125 grams

Mushrooms

1 unit(s)

Pak Choi

½ unit(s)

Lime

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Sesame)

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1 sachet(s)

Indonesian Style Spice Mix

15 grams

Ginger, Garlic & Lemongrass Puree

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

10 unit(s)

Vegetable Gyozas

(Contains: Cereals containing gluten, Sulphites, Soya May contain traces of: Sesame, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Celery)

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Soup

Nutritional information

Energy (kJ)3517 kJ
Energy (kcal)840 kcal
Fat44.6 g
of which saturates23.2 g
Carbohydrate78.7 g
of which sugars8.6 g
Dietary Fibre10.6 g
Protein29.1 g
Salt6.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Rolling Pin
Sieve
Large Saucepan
Pan
Lid

Cooking Instructions and Tips

Prep Time
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

Meanwhile, quarter the mushrooms. Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle. Zest and halve the lime (see ingredients for amount).

Crush the peanuts in the unopened sachet using a rolling pin.

Once boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

Build the Flavour
2

Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the mushrooms. Stir-fry until they have started to soften, 2-3 mins.

Stir in the Indonesian style spice mix, ginger, garlic & lemongrass puree and pak choi. Fry until fragrant, 1 min more.

Simmer your Laksa
3

Once fragrant, stir in the coconut milk, veg stock paste and water for the soup (see pantry for amount).

Bring to a boil, then lower the heat and stir in the peanut butter until well combined. Simmer gently until the veg has softened, 3-4 mins.

Fry the Gyoza
4

While your laksa simmers, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Don't move the gyozas around while frying to avoid tearing.

Once golden, reduce the heat to medium-low, add 1 tbsp water to the pan and immediately cover with a lid or some foil.

Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.

Oodles of Noodles
5

Meanwhile, once the veg has softened, stir the cooked noodles into the laksa and heat through until piping hot, 1 min.

Add a splash of water if it's a little too thick.

Stir in the soy sauce, some lime juice and the lime zest. Taste and add more lime juice and salt if needed.

Serve
6

Share the laksa between your bowls.

Top with the veggie gyozas and finish with a sprinkle of peanuts over the top.

Enjoy!

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