Vegetable Laksa Soup

Updated at: Thu, 17 Aug 2023 06:37:11 GMT

Step 1

Quarter the mushrooms. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Zest then halve the lime. Trim and thinly slice the spring onion. Bash the lemongrass stick with a saucepan to release the flavours.

Step 2

Heat a splash of oil in a large saucepan over medium-high heat. When hot, add the mushrooms, pepper and lemongrass. Stir and cook until softened, 2-3 mins. Add the ginger and Thai style spice blend. Cook for 1 min.

Step 3

Pour in the coconut milk and bring to a simmer. Stir in the vegetable stock along with the peanut butter. Simmer until the veggies are soft, 3-4 mins.

Step 4

Meanwhile, roughly chop the peanuts.

Step 5

When the veggies are soft, stir in the noodles. Make sure they are submerged in the laksa. Simmer until tender, 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.

Step 6

Remove and discard the lemongrass. Stir in the soy sauce and lime zest, then add lime juice and salt to taste. Share between your bowls and finish with a sprinkle of peanuts and spring onion. Enjoy!

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