Vegetable Laksa Soup

Name: Vegetable Laksa Soup with Mushrooms and Pepper
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 150 Closed Cup Mushrooms; 1 Bell Pepper; ½ Lime; 1 Spring Onion; 1 Lemongrass; ½ Ginger Puree; 1 Thai Style Spice Blend; 200 Coconut Milk; 10 Vegetable Stock Paste; 30 Peanut Butter; 25 Salted Peanuts; 2 Egg Noodle Nest; 25 Soy Sauce; 300 Water for the Sauce

with Mushrooms and Pepper

Recipe Development TeamPublished on January 05, 2022

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Our Veggie Laksa Soup is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

•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.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Closed Cup Mushrooms

Bell Pepper

(May contain traces of: Celery)

Lime

Spring Onion

Lemongrass

Ginger Puree

Thai Style Spice Blend

(Contains: Sesame)

200

Coconut Milk

Vegetable Stock Paste

(Contains: Celery)

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

300

Water for the Sauce

Nutritional information

Energy (kcal)645 kcal

Energy (kJ)2697 kJ

Fat34 g

of which saturates19 g

Carbohydrate64 g

of which sugars8 g

Protein22 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

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. Trim and thinly slice the spring onion. 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 mushrooms, pepper and lemongrass. Stir and cook until softened, 2-3 mins. Add the ginger puree and Thai style spice blend. Cook for 1 min. TIP: Add less spice if you don't like too much heat.

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

Meanwhile, roughly chop the peanuts.

When the veggies are soft, stir in the noodles. Make sure they are submerged in the laksa. Simmer until tender, 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.

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