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Veggie Laksa Soup

Veggie Laksa Soup

with Mushrooms, Bell Pepper and Peanuts

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

Under 650 calories
Cereals containing gluten

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


serving amount

150 grams

Closed Cup Mushrooms

1 unit(s)

Bell Pepper

(May contain Celery)

½ unit(s)


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

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

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 (kJ)2542 kJ
Energy (kcal)608 kcal
Fat32.4 g
of which saturates16.8 g
Carbohydrate56.8 g
of which sugars8.2 g
Protein20.8 g
Salt5.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Medium Saucepan
Rolling Pin


Prep Time

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

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.

Simmer your Laksa

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 Peanuts

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

Oodles of Noodles

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 the lime zest. Taste and add more lime juice and salt if needed.


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