Veggie Laksa Boodle Soup (v)

Name: Veggie Laksa Boodle Soup (v) with Boodles, Mushrooms and Green Pepper
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 400 Light Coconut Milk; 25 Soy Sauce; 350 Butternut Squash Noodles; ½ Thai Style Spice Blend; 150 Chestnut Mushrooms; 25 Salted Peanuts; 1 Lime; ½ Ginger Puree; ½ Vegetable Stock Powder; 1 Green Pepper; 1 Lemongrass; 100 Water for the Sauce

with Boodles, Mushrooms and Green Pepper

Recipe Development TeamPublished on January 25, 2019

Get 50% off 1st box + free snacks for life!

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 spicy

•Low Fat

•Calorie Conscious

Allergens:

Cereals containing gluten

•Soya

•Sesame

•Peanut

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.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

400

Light Coconut Milk

Soy Sauce

(Contains: Cereals containing gluten, Soya)

350

Butternut Squash Noodles

Thai Style Spice Blend

(Contains: Sesame)

150

Chestnut Mushrooms

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Lime

Ginger Puree

Vegetable Stock Powder

Green Pepper

(May contain traces of: Celery)

Lemongrass

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)338 kcal

Energy (kJ)1414 kJ

Fat23 g

of which saturates12 g

Carbohydrate24 g

of which sugars14 g

Protein10 g

Salt3 g

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

Utensils

•Chopping Board

•Grill Pan

•Bowl

Cooking Instructions and Tips

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!