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
200 milliliter(s)
Vegetable Stock Paste
10 grams
Peanut Butter
30 grams
Cashew Nuts
20 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 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 cashews 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 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!
657
kcal
Energy (kcal)
2750
kJ
Energy (kJ)
36.7
g
Fat
22.4
g
of which saturates
61.1
g
Carbohydrate
8.1
g
of which sugars
6.1
g
Dietary Fibre
20.8
g
Protein
5.42
g
Salt
