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Veggie Laksa Soup with Boodles NO THAI BASIL

Veggie Laksa Soup with Boodles NO THAI BASIL

with mushrooms and green pepper

3.5(57)

Recipe Development TeamUpdated on February 02, 2026

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Calories

:

118 kcal

Protein

:

6.7g protein

Total

:

15 minutes

Difficulty

:

Medium

Allergens:

Wheat
Cereals containing gluten
Soya
Peanut
Nuts
Pistachio nuts
Pecan Nuts
Almonds
Cashew nuts
Macadamia Nuts
Sesame
Hazelnuts
Walnuts
Brazil nuts
May contain traces of allergens
Celery

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

400 milliliter(s)

Light Coconut Milk

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

350 grams

Butternut Squash Noodles

½ pot(s)

Thai Style Spice Mix

150 grams

Chestnut Mushrooms

25 grams

Salted Peanuts

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

1 unit(s)

Lime

½ sachet(s)

Ginger Puree

½ sachet(s)

Vegetable Stock Powder

1 unit(s)

Green Pepper

(Contains: May contain traces of allergens, Celery)

1 unit(s)

Lemongrass

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)493 kJ

Energy (kcal)118 kcal

Fat7.3 g

of which saturates1.3 g

Carbohydrate6.5 g

of which sugars3.2 g

Dietary Fibre3.5 g

Protein6.7 g

Salt2.5 g

Potassium82.5 mg

Calcium7.5 mg

Iron0.2 mg

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

Instructions

1

Quarter the mushrooms, core and de-seed the pepper and chop into 2cm chunks.

Zest then halve the lime.

Bash the lemongrass stick with a saucepan to release the flavours.

2

Heat a splash of oil in a large saucepan over medium high heat.

When hot, add the mushroom, pepper and lemongrass. Stir and cook for 2 mins.

Add the Thai spice (beware it's hot, add less if you're not a fan of heat!) and the easy ginger. Cook for a minute.

3

Pour in the coconut milk and bring to a simmer.

Stir in the vegetable stock powder and water (see ingredients for amount).

Simmer until the veggies are soft, 3-4 mins.

4

Meanwhile, crush the peanuts by bashing the bag with the bottom of a saucepan.

5

When the veggies are soft, stir in the butternut noodles.

Make sure they are submerged in the laksa.

Simmer until they just begin to soften, 4-6 mins, stirring occasionally.

6

Stir in the soy sauce and lime zest.

Taste and add lime juice to taste. Add a pinch of salt if it needs it.

Remove and discard the lemongrass.

Share between your bowls and finish with a sprinkle of peanuts.

Enjoy!

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