Creamy Coconut Laksa-Style Soup with Peanuts
with lime, bell pepper & mushrooms- Soja
- Mosterd
- Tarwe
- Gluten
- Pinda's
- Mosterd
- Soja
- May contain traces of allergens
- Noten
- Walnoten
- Paranoten
- Sesamzaad
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
Coconut milk adds a creamy and rich texture to soups, along with a little bit of natural sweetness. It balances spices, enhances flavours and gives the dish a smooth, luxurious consistency.
Ingredients
½ piece
Garlic
½ piece
Onion
½ piece
Bell pepper
125 g
Mushrooms
¼ piece
Lime
90 milliliters
Coconut milk
25 g
Yellow curry paste
(Contains: Soja, Mosterd May be present: Mosterd, Soja)
10 milliliters
Reduced salt soy sauce
(Contains: Soja, Tarwe, Gluten)
½ tube
Peanut butter
(Contains: Pinda's May be present: Noten)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
Not included in your delivery
½ tablespoon
Sunflower oil
150 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a large pot or saucepan for the noodles.
- Meanwhile, quarter the mushrooms. Dice the bell pepper and slice the onion into half rings.
- Crush or mince the garlic. Prepare the stock.
- Boil the noodles for 4 - 5 minutes, then drain and rinse under cold water before setting aside.
- Heat a drizzle of sunflower oil in the same pot over medium-high heat. Fry the onion, the mushrooms and the bell pepper for 2 - 3 minutes.
- Add the curry paste and the garlic, then fry for 1 more minute.
- Stir in the coconut milk and the stock. Bring to a boil, then lower the heat.
- Stir in the peanut butter, then simmer gently for 3 - 4 minutes.
- Meanwhile, zest and juice the lime.
- Add the noodles and cook for 1 - 2 minutes, adding a splash of water as preferred if it seems too thick.
- Stir in the soy sauce, as well as some lime juice and zest as preferred. Season to taste with salt and pepper.
- Roughly chop the peanuts.
- Serve the laksa in bowls and garnish with the peanuts.
