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Laksa Noodle Soup

“Comfort food is perfect for October, but it doesn’t have to be heavy. This soup packs in loads of veg, and the Cook with M&S sauce adds loads of flavour.” - chef Chris Baber

  • 4.0 Star
  • Timer Prep 15 min
    Cook 10 min
  • Chef hat Medium


  1. 1 In a large pan, fry the squash with the garlic, ginger and chilli mix (saving a little chilli to garnish) in a splash of oil until golden.
  2. 2 Stir in the Cook With M&S Fragrant Thai Green Curry Sauce and stock, bring to the boil and simmer for 5 minutes.
  3. 3 Add the broccoli and cook for 5 minutes. Add the baby corn and sugar snap peas and cook for 2 minutes.
  4. 4 Pour boiling water over the noodles and leave to stand for 4 minutes, then drain and spoon into four bowls. Ladle the broth on top, then finish with the coriander, salad onions and peanuts.

1 Review

  • Clare

    Nice. Ignore the veg list though and just put in what you have in the fridge