with Boodles, Mushrooms and Green Pepper
Looking for a tasty midweek dinner option? Try cooking up our Veggie Soup With Mushrooms and Peppers in just 20 minutes for a balanced and tasty dinnertime.
Allergens
Utensils
Tags
Light Coconut Milk
400
Soy Sauce
25
Butternut Squash Noodles
350
Thai Style Spice Mix
0.5
Chestnut Mushrooms
150
Salted Peanuts
25
Lime
1
Ginger Puree
0.5
Vegetable Stock Powder
0.5
Green Pepper
1
Lemongrass
1
Water for the Sauce
100
a) Quarter the mushrooms. b) Halve the green pepper and discard the core and seeds. Chop into 2cm chunks. c) Zest then halve the lime. Bash the lemongrass stick with a saucepan to release the flavours.
a) Heat a splash of oil in a large saucepan over medium-high heat. b) When hot, add the mushrooms, pepper and lemongrass. Stir and cook for 2 mins. c) Add the Thai spice blend (beware it's hot, add less if you're not a fan of heat!) and the easy ginger. Cook for 1 minute.
a) Pour in the coconut milk and bring to a simmer. b) Stir in the stock powder and water (see ingredients for amount). c) Simmer until the veggies are soft, 3-4 mins.
a) Meanwhile, crush the peanuts by bashing the bag with the bottom of a saucepan.
a) When the veggies are soft, stir in the butternut squash noodles. b) Make sure they are submerged in the laksa. c) Simmer until they just begin to soften, stirring occasionally, 4-6 mins.
a) Stir in the soy sauce and lime zest. Taste and add lime juice if required. Add a pinch of salt if it needs it. b) Remove and discard the lemongrass. c) Share between your bowls and finish with a sprinkling of peanuts. Enjoy!
338
kcal
Energy (kcal)
1414
kJ
Energy (kJ)
23
g
Fat
12
g
of which saturates
24
g
Carbohydrate
14
g
of which sugars
10
g
Protein
3
g
Salt
