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Recipes for Everyone

Thai-Style Chik'n and Coconut Soup

serves
Serves 4
cooking time
20 mins
serves
cals * Per Serving

All of Thailand’s most mouth-watering flavors come together in this dish to create an enticingly exotic Thai green curry, made with Quorn Meat Free Chicken, sweet coconut milk, fiery chilli, and a refreshing zing of lime.

Ingredients

  • 3 cups canned vegetable broth
  • 1 can (13.5oz.) light unsweetened coconut milk
  • 1 large stalk lemon grass (root end trimmed), finely chopped
  • 1-1/2 Tbsp. thinly sliced fresh ginger (about a 1-inch chunk)
  • 1-1/2 cups Quorn Chik'n Tenders (frozen)
  • 1/2 cup canned baby corn (about 6-7 ears), cut into thin lengthwise strips
  • 2 Tbsp. fresh lime juice
  • 1/4-1/2 tsp. Sriracha sauce, to taste
  • 1/4 cup EACH, finely sliced red & green pepper strips
  • 1 Tbsp. scallions, finely sliced
  • 1 Tbsp. chopped, fresh cilantro

Method

  1. Pour vegetable broth and coconut milk into 3 qt. saucepot. Bring to a boil over Med-High heat, then reduce heat; stir in lemon grass and ginger. Simmer 9-10 minutes, stirring occassionally.
  2. Strain Soup into large bowl, discard lemon grass and ginger; return soup to saucepot. Add Quorn Chik'n Tenders. Simmer soup 7-8 minutes longer.
  3. Add baby corn and lime juice to the soup; stir in Sriracha sauce. Continue to simmer soup 2-3 more minutes.
  4. Just before serving, stir red and green peppers, scallions and cilantro into hot soup.
TIPS:Sriracha sauce is a flavorful hot chili sauce available at most Asian food markets and grocery stores. If unavailable you can always use a good pinch of crushed red pepper flakes or a dash of your favorite hot sauce.For a little extra "zip", be sure to serve this soup with additional lime wedges on the side.
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