Veggie Laksa Soup

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 (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree. Fry until fragrant, 30 secs.

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.

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

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.