with Mushrooms and Bell Pepper
This delicious Veggie Laksa Soup has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Allergens
Utensils
Tags
Egg Noodle Nest
2
Closed Cup Mushrooms
150
Bell Pepper
1
Lime
0.5
Thai Style Spice Mix
1
Ginger, Garlic & Lemongrass Puree
15
Coconut Milk
200
Vegetable Stock Paste
10
Peanut Butter
30
Salted Peanuts
25
Soy Sauce
25
Water for the Sauce
300
Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
Meanwhile, quarter the mushrooms. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Zest and halve the lime.
Once boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins. Drain in a colander and set the pan aside. TIP: Run the noodles under cold water to stop them sticking together.
Pop the (now empty) saucepan back on medium-high heat with a drizzle of oil.
When hot, add the mushrooms and pepper. Stir and cook until softened, 2-3 mins.
Stir in the Thai style spice blend (add less if you don't like too much heat) and ginger, garlic & lemongrass puree, then fry until fragrant, 30 secs.
Stir in the coconut milk, vegetable stock paste and water for the sauce (see ingredients 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, roughly chop the peanuts.
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 thicker than you'd like.
Stir in the soy sauce and lime zest, then add lime juice and salt to taste.
Share the laksa between your bowls and finish with a sprinkle of peanuts over the top. Enjoy!
645
kcal
Energy (kcal)
2697
kJ
Energy (kJ)
34.2
g
Fat
19.1
g
of which saturates
62.2
g
Carbohydrate
7.9
g
of which sugars
21.6
g
Protein
4.69
g
Salt
