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Laksa-inspired 'chicken' noodle soup recipe

Laksa-inspired 'chicken' noodle soup recipe

4 ratings

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 What the Cluck 'chicken' pieces, noodles and veg for crunch. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 350 calories / serving
  • Vegan
  • Gluten-free
  • Dairy-free

Ingredients

  • 1 tbsp vegetable oil​
  • 6 spring onions, thinly sliced​
  • 160g pack The Vegetarian Kitchen What the Cluck
  • 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​

Perfect with:

The Vegetarian Butcher What the CluckAdd variety to mealtimes with these soy-based chicken-style chunks. They're 100% vegan. The Vegetarian Butcher What the Cluck
Add variety to mealtimes with these soy-based chicken-style chunks. They're 100% vegan.
Shop ingredients
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    1460kj
    350kcal     18%

  • Fat

    15g 22%

  • Saturates

    6g 32%

  • Sugars

    7g 8%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 39g Protein 12.9g Fibre 5.6g

Method

  1. Heat the oil in a large pan over a medium heat. Add 4 spring onions and the What the Cluck 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 What the Cluck is evenly split between each portion. Scatter over the chilli, spring onion and coriander. Serve with extra lime wedges for squeezing over.

See more Vegan recipes

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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