Veggie Laksa Boodle Soup (v)
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Veggie Laksa Boodle Soup (v)

Veggie Laksa Boodle Soup (v)

with Boodles, Mushrooms and Green Pepper

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
Under 550 calories
Allergens:
Cereals containing gluten
Soya
Sesame
Peanut

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.

Preparation Time15 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

400

Light Coconut Milk

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

350

Butternut Squash Noodles

½

Thai Style Spice Blend

(Contains Sesame)

150

Chestnut Mushrooms

25

Salted Peanuts

(Contains Peanut May contain Nuts)

1

Lime

½

Ginger Puree

½

Vegetable Stock Powder

1

Green Pepper

(May contain Celery)

1

Lemongrass

Not included in your delivery

100

Water for the Sauce

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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

Instructions

Prep the Veggies
1

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.

Start the Laksa
2

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.

Simmer the laksa
3

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.

Crush the Peanuts
4

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

Add the Boodles
5

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.

Season and Serve
6

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!

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