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Malaysian Veggie Laksa

Malaysian Veggie Laksa

with Flat Noodles & Roasted Peanuts

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If you're looking for some Meatless Monday inspo, this is it! In our vegetarian take on the fragrant noodle soup, we've teamed a creamy coconut broth with a healthy squeeze of lemon juice to lift and balance the lovely complex flavours.

This recipe is under 650kcal per serving.

Unfortunately, this week's udon noodles were in short supply, so we've replaced them with flat noodles. Don't worry, the recipe will be just as delicious!

Tags:Under 650kcalQuickQuick PrepVeggie
Allergens:GlutenSoyPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

capsicum

1 packet

garlic paste

1 tin

coconut milk

1 sachet

vegetable stock powder

1 packet

flat noodles

(ContainsGluten)

½

lemon

1 bag

coriander

1 packet

crushed peanuts

(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)

1 bag

Asian greens

1.5 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

1 cup

water

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2328 kJ
Fat26.3 g
of which saturates14.4 g
Carbohydrate59.3 g
of which sugars16.6 g
Protein15.5 g
Sodium1925 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Boil the kettle. • Thinly slice carrot and capsicum. • Roughly chop Asian greens. • Slice lemon into wedges.

2

• In a large saucepan, heat a drizzle of olive oil over a medium-high heat. • Cook capsicum and carrot until tender, 3-5 minutes. Add garlic paste and Southeast Asian spice blend (see ingredients) and cook, stirring, until fragrant, 1-2 minutes. • Add the water, coconut milk and vegetable stock powder. Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 3-5 minutes.

3

• Add the flat noodles and cook, until tender, 3-4 minutes. In the last minute of cook time, gently stir the noodles with a fork to separate. • Stir in Asian greens, soy sauce and brown sugar, until combined and heated through. • Remove from heat. Squeeze in some lemon juice to taste.

TIP: Add a splash of water if the laksa looks too thick.

4

• Divide Malaysian veggie laksa between bowls. • Tear over coriander and sprinkle with crushed peanuts. • Serve with any remaining lemon wedges.