Malaysian Veggie Laksa
with Flat Noodles & Roasted Peanuts
- Gluten
- Soy
- Peanuts
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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!
Ingredients
1
carrot
1
capsicum
1 packet
garlic paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 packet
flat noodles
(Contains: Gluten)
½
lemon
1 bag
coriander
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
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
(Contains: Gluten, Soy)
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot and capsicum. • Roughly chop Asian greens. • Slice lemon into wedges.
• 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.
• 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.
• Divide Malaysian veggie laksa between bowls. • Tear over coriander and sprinkle with crushed peanuts. • Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, fragrant broth, though some found it too mild or unlike traditional laksa.
- Ease of prep: Customers appreciated how quick and easy this meal was to throw together.
- Suggestions: Several recommended adding protein like tofu or prawns, and boosting flavour with extra chilli or herbs.
- Leftovers: Some found the noodles became mushy when stored, so it's best enjoyed fresh.
- Texture: A few noted the spice blend created a slightly grainy texture in the broth.
