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