Veggie Laksa Soup

Name: Veggie Laksa Soup with Mushrooms and Green Pepper
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 400 Coconut Milk; 25 Soy Sauce; 1 Thai Style Spice Blend; 150 Chestnut Mushrooms; 25 Salted Peanuts; 2 Egg Noodle Nest; 1 Lime; 1 Peanut Butter; ½ Ginger Puree; 1 Vegetable Stock Powder; 1 Green Pepper; 1 Lemongrass; 150 Water for the Sauce

with Mushrooms and Green Pepper

Recipe Development TeamPublished on February 13, 2020

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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:

Cereals containing gluten

•Soya

•Sesame

•Peanut

•Egg

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

Coconut Milk

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Thai Style Spice Blend

(Contains: Sesame)

150

Chestnut Mushrooms

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

Lime

Peanut Butter

Ginger Puree

Vegetable Stock Powder

Green Pepper

(May contain traces of: Celery)

Lemongrass

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)853 kcal

Energy (kJ)3569 kJ

Fat55 g

of which saturates36 g

Carbohydrate67 g

of which sugars12 g

Protein23 g

Salt4.2 g

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

Utensils

•Zester

•Chopping Board

•Medium Saucepan

•Knife

•Bowl

Cooking Instructions and Tips

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.

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.

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.

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

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.

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!