Laksa is a fragrant soup from South East Asia which is flavoured with a base of lime, coconut and warming spices. Lemongrass and kaffir lime leaves will impart the aromas of the Far East in your kitchen, meaning you can travel the world without leaving the house! (Dairy-free: see our FAQs for details).
Prep Time
25 min
Cuisine
Asian
Use within
5-6 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Trim, then slice the spring onions
Bash the lemongrass with a rolling pin, cut it [them] down the middle lengthways, remove the tough outer layers (keep them for later!) and chop the softer inner stem[s]
Rip/tear the chestnut mushrooms (this saves time and creates an interesting texture)
2
Heat a large, wide-based deep pan or pot (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat
Once hot, add the chopped spring onion and mushrooms with a pinch of salt and cook for 3-4 min
Add the red curry paste,curry powder, turmeric and chopped lemongrass and cook for 1-2 min further or until fragrant
3
Meanwhile, remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the chopped coconut cream in 800ml [1.6L] boiled water and add the soy sauce – this is your coconut stock
4
Add the coconut stock to the pot with the kaffir lime leaves and the outer lemongrass layers
Add the wholewheat noodles and cook for 4-5 min or until they're almost cooked through
Tip: separate the noodles in the pot with a fork to ensure they're all cooked through
5
Cut the pak choi in half, separating the white base and green tops
Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half
6
Add the Tenderstem broccoli and cook for 2-3 min
Add the chopped pak choi and cook for 1-2 min further or until cooked with a slight bite
Squeeze the juice of 1/2 [1]lime into the pot
7
Meanwhile, bash the peanuts with a rolling pin until finely crushed (keep them in the bag so you don't lose any!)
Cut the remaining lime into 2 [4] wedges
8
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