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Veggie Laksa Soup
Veggie Laksa Soup

Veggie Laksa Soup

with Mushrooms and Green Pepper

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Our delicious noodle laksa is the perfect recipe for a cosy night in. Fresh ginger and lemongrass keep the flavours of this dish lovely and fresh, whilst the red curry paste gives the dish a good hit of heat. Once the noodles are cooked, add them to the sauce and let them soak up the flavours before gently combining and serving everything up in deep bowls and dive in!

Tags:
Extra spicy
Allergens:
Sesame
•Celery
•Peanut
•Egg
•Cereals containing gluten
•Soya

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
DifficultyMedium

Ingredients

serving amount

1

Chestnut Mushrooms

1

Green Pepper

1

Lime

1

Lemongrass

1

Thai Style Spice Blend

(Contains: Sesame)

½

Ginger Puree

1

Light Coconut Milk

1

KNORR Vegetable Stock

(Contains: Celery)

1

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

100

Water

Nutritional information

Energy (kJ)2105 kJ
Energy (kcal)503 kcal
Fat24 g
of which saturates15 g
Carbohydrate56 g
of which sugars7 g
Protein17 g
Salt6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Medium Saucepan
•Grill Pan
•Bowl

Instructions

Prep
1

a) Quarter the mushrooms, core and deseed the pepper and chop into 2cm chunks. b) Zest then halve the lime. c) 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. Stir in the stock powder and water (see ingredients for amount). b) Simmer until the veggies are soft, 3-4 mins.

Last Few Jobs
4

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

Add the Noodles
5

a) When the veggies are soft, stir in the noodles. Make sure they are submerged in the laksa. b) Simmer until soft enough to eat, about 4 mins. TIP: The noodles may soak up some of the coconutty liquid. c) If this is the case, just add a splash of water to get it back to a soupy consistency.

Season and Serve
6

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

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