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!
Allergens
Utensils
Tags
Closed Cup Mushrooms
150 grams
Bell Pepper
1 unit(s)
Lime
0.5 unit(s)
Egg Noodle Nest
125 grams
Thai Style Spice Mix
1 sachet(s)
Ginger, Garlic & Lemongrass Puree
15 grams
Coconut Milk
180 milliliter(s)
Vegetable Stock Paste
10 grams
Peanut Butter
30 grams
Salted Peanuts
25 grams
Soy Sauce
25 milliliter(s)
Water for the Soup
300 milliliter(s)
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.
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 peanuts 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 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.
Enjoy!
2542
kJ
Energy (kJ)
608
kcal
Energy (kcal)
32.4
g
Fat
16.8
g
of which saturates
56.8
g
Carbohydrate
8.2
g
of which sugars
6.8
g
Dietary Fibre
20.8
g
Protein
5.47
g
Salt
