Laksa-inspired vegan 'chicken' noodle soup recipe

Laksa-inspired vegan 'chicken' noodle soup

Serve up this comforting bowlful for a quick and easy midweek dinner. It has all the flavours of a laksa - ginger, garlic, chilli and lemongrass - all mellowed out by a creamy coconut milk broth that's poured over noodles, crunchy veg and meat-free chicken-style pieces.

See method
  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 392 calories / serving

Ingredients

  • 1 tbsp vegetable oil​
  • 6 spring onions, thinly sliced​
  • 1 x 200g pack meat-free chicken-style pieces
  • 3 tbsp ginger and garlic paste​
  • 1 red chilli, ½ finely chopped, ½ sliced to serve (deseeded, if preferred)
  • 3 tsp lemongrass paste​
  • 1½ tsp ground turmeric​
  • 2 x 400ml tin light coconut milk​
  • 2 limes, 1 juiced, 1 cut into wedges to serve​
  • 1 x 300g pack cooked rice noodles​
  • 1 x 320g pack pepper stir-fry mix​
  • ½ x 30g pack coriander​

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Each serving contains

Energy
1640kJ 392.0kcal
20%
Fat
18g
medium26%
Saturates
7g
high33%
Salt
0.9g
low16%
Sugars
6g
low7%

of the Reference intake

Carbohydrate 36.9gProtein 18.4gFibre 3.0g

Method

  1. Heat the oil in a large pan over a medium heat.Add 4 spring onions and the meat-free chicken-style pieces and cook for 2 mins, before stirring through the ginger and garlic paste, chopped red chilli, lemongrass paste and ground turmeric. Cook for 1 min until fragrant, then add the coconut milk and 500ml boiling water.
  2. Give everything a good stir, then bring to the boil. Cover with a lid and simmer for 5 mins until piping hot. Add the lime juice and season to taste with sea salt.
  3. Divide the noodles and stir-fry mix between 4 bowls, then ladle over the broth, ensuring the chicken-style pieces are evenly split between each portion. Scatter over the chilli, spring onion and coriander. Serve with extra lime wedges for squeezing over.
  • Tip: In a hurry? Swap the ginger and garlic paste, lemongrass paste and turmeric in Step 1 with 2 x 180g sachets Tesco Laksa Sauce and just add 1 tin of coconut milk with 500ml of boiling water.

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