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Laksa-inspired vegan 'chicken' noodle soup recipe

Laksa-inspired vegan '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 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

  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.

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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