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Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts

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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 veg. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Medium Spice

•Calorie Smart

•Veggie

Allergens:

Wheat

•Cereals containing gluten

•Egg

•Peanut

•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)

Bell Pepper

½ unit(s)

Lime

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

80 grams

Young Pea Pods

1 sachet(s)

Thai Style Spice Mix

15 grams

Ginger, Garlic & Lemongrass Puree

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

20 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Soup

Nutritional information

Energy (kJ)2601 kJ

Energy (kcal)622 kcal

Fat32.5 g

of which saturates16.8 g

Carbohydrate59.8 g

of which sugars10.2 g

Dietary Fibre8.2 g

Protein21.6 g

Salt4.03 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Prep Time

1

Bring a large saucepan of water to the boil with ½ tsp salt for the noodles.

Meanwhile, quarter the mushrooms. Halve the bell pepper and discard the core and seeds. Chop into 2cm pieces. Zest and halve the lime (see ingredients for amount).

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, sliced pepper and young pea pods. Stir-fry until the veg is starting to soften, 2-3 mins.

Stir in the Thai style spice mix (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree. Fry until fragrant, 30 secs.

Simmer your Laksa

3

Once the spices are 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.

Crush the Peanuts

4

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Oodles of Noodles

5

When 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 and finish with a sprinkle of peanuts over the top.

Enjoy!

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