with Mushrooms and Green Pepper
Our delicious vegetable laksa soup is the perfect recipe for a cosy night in. Ginger, lemongrass and fresh lime keep the flavours of this dish lovely and fresh, whilst our specially blended Thai spice gives the dish a good hit of heat. Top with crunchy peanuts and tuck in!
Allergens
Utensils
Tags
Coconut Milk
400
Soy Sauce
25
Thai Style Spice Mix
1
Chestnut Mushrooms
150
Salted Peanuts
25
Egg Noodle Nest
2
Lime
1
Peanut Butter
1
Ginger Puree
0.5
Vegetable Stock Powder
1
Green Pepper
1
Lemongrass
1
Water for the Sauce
150
Quarter the mushrooms. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Zest then halve the lime. 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 mushroom, pepper and lemongrass. Stir and cook until softened, 2-3 mins. Add the Thai spice (beware it's hot, add half if you're not a fan of heat!) and the easy ginger. Cook for 1 minute.
Pour in the coconut milk and bring to a simmer. Stir in the vegetable stock powder and water (see ingredients for amount) along with the peanut butter. Simmer until the veggies are soft, 3-4 mins.
Meanwhile, crush the peanuts by bashing the bag with the bottom of a saucepan.
When the veggies are soft, stir in the noodles. Make sure they are submerged in the laksa. Simmer until soft enough to eat, 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.
Stir in the soy sauce and lime zest. Taste and add lime juice and salt to taste. Remove and discard the lemongrass. Share between your bowls and finish with a sprinkle of peanuts. Enjoy!
853
kcal
Energy (kcal)
3569
kJ
Energy (kJ)
55
g
Fat
36
g
of which saturates
67
g
Carbohydrate
12
g
of which sugars
23
g
Protein
4.15
g
Salt
