Time: 40 Minutes

Thai Noodle Soup

Thai Noodle Soup

Calories: 99 per serving

INGREDIENTS:

  • 300g Quorn Vegan Pieces
  • 1 tbsp vegetable oil
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp cayenne pepper
  • 200ml coconut milk
  • 900ml vegetable stock
  • 2 carrots, peeled and sliced
  • 100g baby corn, sliced
  • 100g sugar snap peas, sliced in half
  • 50g rice noodles, cooked to pack instructions
  • 2 spring onions, finely sliced

METHOD

  1. Heat 1 tbsp oil in a large saucepan and fry the onions over a medium heat for 5 minutes. Stir in the garlic and spices and cook for a further 2 minutes
  2. Add the coconut milk, vegetable stock and vegetables. Bring to the boil and then simmer for 20 minutes
  3. Meanwhile, in a separate frying pan, add 1 tbsp oil and fry the Quorn Vegan Pieces for 7 minutes, until slightly golden
  4. Add the cooked rice noodles to the soup, along with the Vegan Pieces. Stir well and allow to simmer for 3 minutes
  5. Garnish with spring onions and serve hot with crusty bread

Tip: For a hotter twist, fry off a finely chopped green chilli with the spices

Suitable for home freezing 


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