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Coconut Veggie Laksa Soup

Coconut Veggie Laksa Soup

Coconut Veggie Laksa Soup

with Mushrooms, Pak Choi 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:

Spicy

•Calorie Smart

•Veggie

•Healthy

•Low Carb

•Climate Conscious

Allergens:

Egg

•Cereals containing gluten

•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)

Pak Choi

½ unit(s)

Lime

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

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 traces of: Nuts)

25 grams

Salted Peanuts

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

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)2517 kJ

Energy (kcal)602 kcal

Fat32.3 g

of which saturates16.8 g

Carbohydrate55.3 g

of which sugars5.8 g

Dietary Fibre6.6 g

Protein21.1 g

Salt5.1 g

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

Utensils

•Zester

•Sieve

•Large Saucepan

•Rolling Pin

Instructions

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).

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 Thai style spice blend, 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.

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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