Veggie Laksa & Crushed Peanuts
with Green Beans & Noodles
- Gluten
- Soy
- Sulphites
- Wheat
- Peanuts
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Laksa is taking centre stage tonight, with Asian veggies as its leading lady. Our version is a take on the Singaporean laksa lemak, and uses coconut milk and ginger paste to draw out the Asian flavours you know and love. This recipe is under 650kcal per serving.
Ingredients
1
carrot
2 clove
garlic
1 bag
green beans
½
lime
1 packet
ginger paste
2 tin
coconut milk
1 packet
Plant-Based Fish Sauce
(Contains: Gluten, Soy, Sulphites, Wheat)
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 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1 sachet
Southeast Asian Spice Blend
1 bag
Asian greens
Not included in your delivery
1
olive oil
¾ cup
water
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle. • Cut carrot into half-moons. Finely chop garlic. Trim and halve green beans. Roughly chop Asian greens. Slice lime into wedges.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. Add carrot and green beans and cook tossing, until slightly tender, 3-4 mins. • Add Southeast Asian spice blend, ginger paste and garlic and cook until fragrant, 1 minute. • Add coconut milk, the water, plant-based fish sauce and the brown sugar. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 2-4 mins. • Remove from the heat and add a generous squeeze of lime juice.
• Half-fill a medium saucepan with the boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 mins. • Drain, rinse and set the noodles aside.
• Divide the noodles between bowls. • Pour over the veggie laksa soup. • Sprinkle with crushed peanuts and serve with any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Opinions were divided — many loved the bold, coconut-based flavour, while others found it mild and more like a curry than a traditional laksa. Adding laksa paste or extra lime juice helped boost authenticity for some.
- Ease of prep: Most found this a quick and straightforward cook, with simple steps that came together easily on the cooktop.
- Suggestions: Several customers added tofu, prawns, or chicken to bulk it up, and many recommended stirring in chilli flakes or fresh chilli for extra heat. A few noted that using a full can of coconut milk, or adding more water, helped balance the thickness of the broth.
- Portions: Some felt the dish was a little light on vegetables and would have benefited from more veg or an added protein to make it more substantial.
- Leftovers: At least one customer noted the dish tasted even better the next day, making it a solid option for next-day lunches.
