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Veggie Laksa Soup

Veggie Laksa Soup

with Mushrooms and Green Pepper

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Looking for a tasty midweek dinner option? Try cooking up our Veggie Laksa Soup with Mushrooms in just 10 minutes for a balanced and tasty meal.

Tags:Extra spicyRapidVeggie
Allergens:SesameCeleryPeanutsEggCereals containing GlutenSoya

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Closed Cup Mushrooms

1 unit(s)

Green Pepper

½ unit(s)


1 pot(s)

Thai Style Spice Blend


½ sachet

Ginger Puree

400 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder


1 sachet

Peanut Butter


1 pot(s)

Salted Peanuts


2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, 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)3584 kJ
Energy (kcal)857 kcal
Fat56.0 g
of which saturates36.0 g
Carbohydrate68 g
of which sugars11.0 g
Protein23 g
Salt2.77 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Quarter the mushrooms. b) Halve the pepper and discard the core and seeds. Chop into 2cm pieces. c) Zest then halve the lime


a) Heat a splash of oil in a large saucepan over medium-high heat. b) When hot, add the mushroom, and pepper. Stir and cook until softened, 2-3 mins. c) 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.


a) Pour in the coconut milk and bring to a simmer. b) Stir in the vegetable stock powder and water (see ingredients for amount) along with the peanut butter. 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 noodles. b) Make sure they are submerged in the laksa. c) 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.


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