Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!

Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

Thai Noodle Soup Recipe with Quorn Vegan Pieces

Thai Noodle Soup Recipe with Quorn Vegan Pieces
Ingredients
11
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Coconut, Corn

Ingredients

  • ⅒ oz baby corn (sliced)
  • 2 medium carrot (peeled)
  • ½ tsp cayenne pepper
  • 6⅓ oz coconut milk
  • 2 tablespoons frying oil
  • 2 cloves garlic
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 large onion (sliced)
  • 9⅞ oz quorn vegan pieces
  • 1¾ oz rice noodles
  • 2 medium spring onion (sliced)
  • ⅒ oz sugar snap pea (sliced)
  • 1 tsp turmeric powder
  • 3⅙ oz vegetable broth

Directions

  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.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

Get Weekly Meal Plans

Vegan.io sends weekly meal plans straight to your inbox along with grocery lists and nutritional information.

Find Out More!