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Simple Thai Noodle Soup with Quorn Meatless Pieces

(112)

4 out of 5 stars

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A rice noodle soup in a curry broth topped with Quorn Pieces, green beans, green onions, cilantro, and red chiles in a black bowl.

Try our deliciously healthy Thai Noodle Soup recipe - a classic comfort dish that's perfect for warming up in winter.

Made with Quorn Meatless Diced ChiQin Pieces in a spicy coconut broth and plenty of fresh herbs and veggies.

Vegan And Vegetarian Asian Recipes Vegan & Vegetarian Cutlets And Pieces Healthy Vegan And Vegetarian Recipes

Serves 4

40 mins

A Little Effort

Quorn Meatless Pieces packaging

Made with Quorn Meatless Diced ChiQin Pieces

See product See recipes

Soy-free

Excellent source of protein

Non-gmo

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Ingredients

  • 10.5oz Quorn Meatless Pieces
  • 2 tbsp vegetable oil
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp cayenne pepper
  • 7oz coconut milk
  • 4 cups vegetable stock
  • 2 carrots, peeled and sliced
  • ½ cup baby corn, sliced
  • ½ cup sugar snap peas, sliced in half
  • 50g (1 cup) rice noodles, cooked to pack instructions
  • 2 spring onions, finely sliced

Method

  1. Heat 1 tbsp oil in a large saucepan and sauté the onions over a medium heat for 5 minutes. Stir in the garlic and spices and cook for 2 more 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 skillet, add 1 tbsp oil and fry the Quorn Meatless Pieces for 7 minutes, until slightly golden.
  4. Add the cooked rice noodles to the soup, along with the Quorn Meatless Pieces. Stir well and allow to simmer for 3 minutes.
  5. Garnish with spring onions and serve hot with crusty bread.

Recipe Inspiration

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The nation has spoken

(112)

4 out of 5 stars

Denise

5 out of 5 stars

Love this recipe, tasty and easy to prepare. Thank you for having so many lovely recipes to choose from; I think I will try the Shepherd's pie next!

Cindy

4 out of 5 stars

Made this today — pretty tasty but a BIT too spicy. We’ll cut the “1 tsp” spices down to “3/4 tsp” next time to see if that helps. Also, planning to make some quinoa to mix in with the leftover soup.

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