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Veggie Laksa Soup

Veggie Laksa Soup

with Mushrooms and Green Pepper

Rapid
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Our delicious vegetable laksa soup is the perfect recipe for a cosy night in. Ginger, lemongrass and fresh lime keep the flavours of this dish lovely and fresh, whilst our specially blended Thai spice gives the dish a good hit of heat. Top with crunchy peanuts and tuck in!

Tags:Spicy
Allergens:SesameCeleryPeanutsEggGlutenSoya

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

Preparation Time15 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 punnet(s)

Chestnut Mushrooms

1 unit(s)

Green Pepper

1 unit(s)

Lime

1 unit(s)

Lemongrass

1 pot(s)

Thai Spice Blend

(ContainsSesame)

½ sachet

Ginger puree

400 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 sachet

Peanut Butter

(ContainsPeanuts)

1 pot(s)

Salted Peanuts

(ContainsPeanuts)

2 nach Geschmack

Egg Noodle Nest

(ContainsEgg, Gluten)

1 sachet

Soy Sauce

(ContainsGluten, Soya)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3569 kJ
Energy (kcal)853 kcal
Fat55.0 g
of which saturates36.0 g
Carbohydrate67 g
of which sugars12.0 g
Dietary Fiber0 g
Protein23 g
Cholesterol0 mg
Salt4.15 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Zester
Bowl
Instructionsarrow up iconarrow up icon
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1

Quarter the mushrooms. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Zest then halve the lime. Bash the lemongrass stick with a saucepan to release the flavours.

2

Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the mushroom, pepper and lemongrass. Stir and cook until softened, 2-3 mins. Add the Thai spice (beware it's hot, add half if you're not a fan of heat!) and the easy ginger. Cook for 1 minute.

3

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

4

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

5

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

6

Stir in the soy sauce and lime zest. Taste and add lime juice and salt to taste. Remove and discard the lemongrass. Share between your bowls and finish with a sprinkle of peanuts. Enjoy!