Vegetable Gyoza and Coconut Laksa Soup
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Vegetable Gyoza and Coconut Laksa Soup

Vegetable Gyoza and Coconut Laksa Soup

with Mushrooms, Bell Pepper and Peanuts

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.

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

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.

Preparation Time30 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

150 grams

Closed Cup Mushrooms

1 unit(s)

Bell Pepper

(May contain Celery)

½ unit(s)

Lime

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

1 sachet(s)

Thai Style Spice Blend

15 grams

Ginger, Garlic & Lemongrass Puree

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

1 pack(s)

Vegetable Gyoza

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

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Soup

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Nutritional information

Energy (kJ)3274 kJ
Energy (kcal)783 kcal
Fat38.4 g
of which saturates17.4 g
Carbohydrate78.9 g
of which sugars11.1 g
Protein27.5 g
Salt6.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with 0.5 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).

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. 

2

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

Once hot, add the mushrooms and sliced pepper. Stir-fry until the veg is starting to soften, 2-3 mins.

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

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.

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. 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.

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.

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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