with Mushrooms and Pepper
Our Veggie Laksa Soup is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Tags
Closed Cup Mushrooms
150
Bell Pepper
1
Lime
0.5
Spring Onion
1
Lemongrass
1
Ginger Puree
0.5
Thai Style Spice Mix
1
Coconut Milk
200
Vegetable Stock Paste
10
Peanut Butter
30
Salted Peanuts
25
Egg Noodle Nest
2
Soy Sauce
25
Water for the Sauce
300
Quarter the mushrooms. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Zest then halve the lime. Trim and thinly slice the spring onion. Bash the lemongrass stick with a saucepan to release the flavours.
Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the mushrooms, pepper and lemongrass. Stir and cook until softened, 2-3 mins. Add the ginger puree and Thai style spice blend. Cook for 1 min. TIP: Add less spice if you don't like too much heat.
Pour in the coconut milk and bring to a simmer. Stir in the vegetable stock paste and water for the sauce (see ingredients for amount) along with the peanut butter. Simmer until the veggies are soft, 3-4 mins.
Meanwhile, roughly chop the peanuts.
When the veggies are soft, stir in the noodles. Make sure they are submerged in the laksa. Simmer until tender, 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.
Remove and discard the lemongrass. Stir in the soy sauce and lime zest, then add lime juice and salt to taste. Share between your bowls and finish with a sprinkle of peanuts and spring onion. Enjoy!
645
kcal
Energy (kcal)
2697
kJ
Energy (kJ)
34
g
Fat
19
g
of which saturates
64
g
Carbohydrate
8
g
of which sugars
22
g
Protein
4.2
g
Salt
