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Veggie Laksa Soup

Veggie Laksa Soup

Veggie Laksa Soup

with Mushrooms, Bell Pepper and Peanuts

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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:

Egg

•Cereals containing gluten

•Sesame

•Celery

•Peanut

•Nuts

•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.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150 grams

Closed Cup Mushrooms

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

½ unit(s)

Lime

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

15 grams

Ginger, Garlic & Lemongrass Puree

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains: Celery)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

20 grams

Cashew Nuts

(Contains: Nuts May contain traces of: Nuts, Sesame, Peanut)

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Soup

Nutritional information

Energy (kcal)657 kcal

Energy (kJ)2750 kJ

Fat36.7 g

of which saturates22.4 g

Carbohydrate61.1 g

of which sugars8.1 g

Dietary Fibre6.1 g

Protein20.8 g

Salt5.4 g

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

Utensils

•Zester

•Sieve

•Large Saucepan

•Medium Saucepan

•Rolling Pin

Instructions

Prep Time

1

Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.

Meanwhile, quarter the mushrooms. Halve the bell pepper and discard the core and seeds. Chop into 2cm pieces. Zest and halve the lime (see ingredients for amount).

Once boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Build the Flavour

2

Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.

Once hot, add the mushrooms and sliced pepper. Stir and cook until the veg is starting to soften, 2-3 mins.

Stir in the Thai style spice blend and ginger, garlic & lemongrass puree. Fry until fragrant, 30 secs.

Simmer your Laksa

3

Once the spices are fragrant, stir in the coconut milk, veg stock paste and water for the soup (see pantry for amount).

Bring to a boil, then lower the heat and stir in the peanut butter until well combined. Simmer gently until the veg has softened, 3-4 mins.

Crush the Cashews

4

Meanwhile, crush the cashews in the unopened sachet using a rolling pin.

Oodles the Noodles

5

When the veg has softened, stir the cooked noodles into the laksa and heat through until piping hot, 1 min.

Add a splash of water if it's a little too thick.

Stir in the soy sauce, some lime juice and lime zest. Taste and add more lime juice and salt if needed.

Serve

6

Share the laksa between your bowls and finish with a sprinkle of peanuts over the top.

Enjoy!

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