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Laksa-inspired vegan 'chicken' noodle soup recipe

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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
Vegan
Gluten-free
Dairy-free

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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1640kj
392kcal 20%
Fat
18g 26%
Saturates
7g 33%
Sugars
6g 7%
Salt
0.9g 16%

of the reference intake
Carbohydrate 36.9g Protein 18.4g Fibre 3g

Method

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.
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.
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.

See more Vegan recipes