with Mushrooms and Green Pepper
Our Fragrant and warming, our 15-minute laksa soup is the perfect recipe for a cosy night in. Ginger, lemongrass and lime keep the flavours of this dish lovely and fresh, whilst the Thai spice gives the dish kick of heat. Finished o with a splash of soy sauce for a delicious umami richness, and topped with chopped peanuts, serve everything up in deep bowls and tuck in
Allergens
Utensils
Tags
Chestnut Mushrooms
1
Green Pepper
1
Lime
1
Lemongrass
1
Thai Style Spice Mix
1
Ginger Puree
0.5
Light Coconut Milk
1
Vegetable Stock Powder
0.5
Water
100
Salted Peanuts
1
Egg Noodle Nest
2
Soy Sauce
1
a) Quarter the mushrooms, core and deseed the pepper and chop into 2cm chunks. b) Zest then halve the lime. c) 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. Stir in the stock powder and water (see ingredients for amount). b) 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 noodles. Make sure they are submerged in the laksa. b) Simmer until soft enough to eat, about 4 mins. TIP: The noodles may soak up some of the coconutty liquid. c) If this is the case, just add a splash of water to get it back to a soupy consistency.
a) Stir in the soy sauce and lime zest. Taste and add a squeeze of lime juice if required. Add a pinch of saltif needed. b) Remove and discard the lemongrass. c) Share between your bowls and finish with a sprinkle of peanuts. Enjoy!
2079
kJ
Energy (kJ)
497
kcal
Energy (kcal)
23
g
Fat
12
g
of which saturates
57
g
Carbohydrate
8
g
of which sugars
17
g
Protein
4
g
Salt
