Whether it is Thai, Malaysian or Indonesian food, we love all Asian recipes – but one of our favourite dishes is Laksa. Laksa is a traditional Asian noodle soup mostly made with chicken or prawns and a coconut milk base. However, there are tons of different variations of Laksas out there, and they are super easy to customise. We’ve made a quick and vegan peanut version of it. Start to finish this soup takes just around twenty minutes, so grab your chopsticks and slurp away!
Peanut Noodle Soup
- 2 egg noodle nests
- 5 oz (150gr) button mushrooms* see notes
- 1 green bell pepper
- 1 14 oz can (400ml) coconut milk full-fat
- ½ cup water
- 1 tbsp ginger puree
- 2 tbsp peanut butter* see notes
- 1 tbsp soy sauce
- 1 tsp vegetable stock powder
- squeeze of lime
- 1 handful of salted peanuts
- Quarter the mushrooms and chop the bell pepper into medium sized pieces.
- Heat a drizzle of oil in a large sauce pan and saute the mushrooms and bell pepper until softened for about 3 minutes. Add the ginger puree and saute for another minute.
- Pour the coconut milk, peanut butter, stock powder and water into the pan and stir until everything is combined. Reduce the heat and simmer for about 5 minutes.
- Stir in the noodles, soy sauce and a squeeze of lime and simmer until noodles are soft enough to eat. (3-5 minutes) Add a splash of water if the soup gets too thick.
- Share between bowls and and garnish with peanuts.