HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconVegetable Laksa Soup
Vegetable Laksa Soup

Vegetable Laksa Soup

with Mushrooms and Pepper

Read more

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

Allergens:SesameCeleryPeanutEggCereals 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Closed Cup Mushrooms

1 unit(s)

Bell Pepper

½ unit(s)


1 unit(s)

Spring Onion

1 unit(s)


½ sachet

Ginger Puree

1 sachet

Thai Style Spice Blend


200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste


1 sachet

Peanut Butter


25 grams

Salted Peanuts


2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2697 kJ
Energy (kcal)645 kcal
Fat34.0 g
of which saturates19.0 g
Carbohydrate64 g
of which sugars8.0 g
Protein22 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
download icondownload icon

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!