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Veggie Laksa Soup

with Mushrooms and mange tout
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
343 kcal
Protein
: 
15.7g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Peanut
  • Egg
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

400 milliliter(s)

Light Coconut Milk

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 pot(s)

Thai Style Spice Mix

150 grams

Chestnut Mushrooms

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

1 unit(s)

Lime

½ sachet(s)

Ginger Puree

½ sachet(s)

Vegetable Stock Powder

80 grams

Mangetout

1 unit(s)

Lemongrass

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)1434 kJ
Energy (kcal)343 kcal
Fat8.2 g
of which saturates1.7 g
Carbohydrate50.9 g
of which sugars3.4 g
Dietary Fibre5.8 g
Protein15.7 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Quarter the mushrooms. 

Chop the mange tout in half. 

Zest then halve the lime.

Bash the lemongrass stick with a saucepan to release the flavours.

2

Heat a splash of oil in a large saucepan over medium high heat.

When hot, add the mushrooms and lemongrass. Stir and cook for 2 mins.

Add the Thai spice (beware it's hot, add less if you're not a fan of heat!) and the easy ginger. Cook for a minute.

3

Pour in the coconut milk and bring to a simmer.

Stir in the vegetable stock powder and water (see ingredients for amount).

Add the mange tout and simmer until  the veggies are tender, 3-4 mins.

4

Meanwhile, crush the peanuts by bashing the bag with the bottom of a saucepan.

5

When the veggies are soft, stir in the noodles.

Make sure they are submerged in the laksa.

Simmer until soft enough to eat, 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.

6

Stir in the soy sauce and lime zest.

Taste and add lime juice to taste. Add a pinch of salt if it needs it.

Remove and discard the lemongrass.

Share between your bowls and finish with a sprinkle of peanuts. Enjoy!

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