HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVeggie Laksa Boodle Soup (v)
Veggie Laksa Boodle Soup (v)

Veggie Laksa Boodle Soup (v)

with Boodles, Mushrooms and Green Pepper

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Looking for a tasty midweek dinner option? Try cooking up our Veggie Soup With Mushrooms and Peppers in just 20 minutes for a balanced and tasty dinnertime.

Tags:Extra spicyUnder 550 caloriesLow FatLow Sat Fat
Allergens:CeleryCereals containing GlutenSoyaPeanutsSesame

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 conflict 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 Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Butternut Squash Noodles

1 pack(s)

Light Coconut Milk

1 unit(s)


1 pack(s)

Chestnut Mushrooms

1 unit(s)

Green Pepper

½ sachet

Vegetable Stock Powder


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 bag(s)

Salted Peanuts


1 unit(s)


½ pot(s)

Thai Style Spice Blend


½ sachet

Ginger Puree

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1414 kJ
Energy (kcal)338 kcal
Fat23.0 g
of which saturates12.0 g
Carbohydrate24 g
of which sugars14.0 g
Protein10 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Quarter the mushrooms. b) Halve the green pepper and discard the core and seeds. Chop into 2cm chunks. c) Zest then halve the lime. Bash the lemongrass stick with a saucepan to release the flavours.


a) Heat a splash of oil in a large saucepan over medium-high heat. b) When hot, add the mushrooms, pepper and lemongrass. Stir and cook for 2 mins. c) Add the Thai spice blend (beware it's hot, add less if you're not a fan of heat!) and the easy ginger. Cook for 1 minute.


a) Pour in the coconut milk and bring to a simmer. b) Stir in the stock powder and water (see ingredients for amount). c) Simmer until the veggies are soft, 3-4 mins.


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


a) When the veggies are soft, stir in the butternut squash noodles. b) Make sure they are submerged in the laksa. c) Simmer until they just begin to soften, stirring occasionally, 4-6 mins.


a) Stir in the soy sauce and lime zest. Taste and add lime juice if required. Add a pinch of salt if it needs it. b) Remove and discard the lemongrass. c) Share between your bowls and finish with a sprinkling of peanuts. Enjoy!