Vegetable Laksa Soup

Name: Vegetable Laksa Soup with Mushrooms, Bell Pepper and Peanuts
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 2 Egg Noodle Nest; 150 Closed Cup Mushrooms; 1 Bell Pepper; ½ Lime; 1 Thai Style Spice Blend; 15 Ginger, Garlic & Lemongrass Puree; 200 Coconut Milk; 10 Vegetable Stock Paste; 30 Peanut Butter; 25 Salted Peanuts; 25 Soy Sauce; 300 Water for the Sauce

with Mushrooms, Bell Pepper and Peanuts

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This delicious Vegetable Laksa Soup has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

WeightWatchers

•Veggie

•Spicy

Allergens:

Egg

•Gluten

•Sesamzaad

•Celery

•Jordnødder

•Soja

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

Egg Noodle Nest

(Contains: Egg, Gluten)

150

Closed Cup Mushrooms

Bell Pepper

(May contain traces of: Sellerie)

Lime

Thai Style Spice Blend

(Contains: Sesamzaad)

Ginger, Garlic & Lemongrass Puree

200

Coconut Milk

Vegetable Stock Paste

(Contains: Celery)

Peanut Butter

(Contains: Jordnødder May contain traces of: Schalenfrüchte)

Salted Peanuts

(Contains: Jordnødder May contain traces of: Schalenfrüchte)

Soy Sauce

(Contains: Gluten, Soja)

Not included in your delivery

300

Water for the Sauce

Nutritional information

Energy (kcal)643 kcal

Energy (kJ)2692 kJ

Fat34.1 g

of which saturates19.1 g

Carbohydrate62.2 g

of which sugars7.9 g

Protein22 g

Salt5.3 g

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

Utensils

•Zester

•Medium Saucepan

•Colander

Instructions

Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
Meanwhile, quarter the mushrooms. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Zest and halve the lime.
Once boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins. Drain in a colander and set the pan aside. TIP: Run the noodles under cold water to stop them sticking together.

Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.
When hot, add the mushrooms and pepper. Stir and cook until softened, 2-3 mins.
Stir in the Thai style spice blend (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree, then fry until fragrant, 30 secs.

Stir in the coconut milk, veg stock paste and water for the sauce (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.

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

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 and lime zest, then add lime juice and salt to taste.
Share the laksa between your bowls and finish with a sprinkle of peanuts over the top. Enjoy!