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Veggie Laksa Soup

Veggie Laksa Soup

with Mushrooms, Bell Pepper and Peanuts

Tags:
Veggie
Spicy
Allergens:
Egg
Cereals containing gluten
Sesame
Celery
Peanut
Soya
Nuts

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.

Preparation Time30 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

2 nest(s)

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

150 grams

Closed Cup Mushrooms

1 unit(s)

Bell Pepper

(May contain Celery)

½ unit(s)

Lime

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 Nuts)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Cashew Nuts

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

300 milliliter(s)

Water for the Soup

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Nutritional information

Energy (kJ)2651 kJ
Energy (kcal)634 kcal
Fat33.6 g
of which saturates19.3 g
Carbohydrate62.1 g
of which sugars8.2 g
Protein20.7 g
Salt5.41 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with 0.25 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. 

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.

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.

4

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

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.

6

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

Enjoy!