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.
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.
Butternut Squash Noodles
Light Coconut Milk
Vegetable Stock Powder(ContainsCelery)
Soy Sauce(ContainsCereals containing Gluten, Soya)
Thai Style Spice Blend(ContainsSesame)
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!