Recipes

Thai Noodle Soup Recipe with Quorn Vegan Pieces

Our deliciously healthy Thai Noodle Soup recipe made with Quorn Vegan Pieces is a dish you will want to make again and again.

40 mins

A Little Effort

99 cals
(Per serving)

2 g of fat

Vegan

Made with Quorn Vegan Pieces

High in protein
Source of fibre
Low in saturated fat

Ingredients

  • 300g Quorn Vegan Pieces OR Quorn Pieces
  • 2 tbsp vegetable oil
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 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 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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