Time: 40 Minutes
Thai Noodle Soup
Calories: 99 per serving
INGREDIENTS:
- 300g Quorn Vegan Pieces
- 1 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
- 200ml coconut milk
- 900ml vegetable stock
- 2 carrots, peeled and sliced
- 100g baby corn, sliced
- 100g sugar snap peas, sliced in half
- 50g rice noodles, cooked to pack instructions
- 2 spring onions, finely sliced
METHOD
- 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
- Add the coconut milk, vegetable stock and vegetables. Bring to the boil and then simmer for 20 minutes
- Meanwhile, in a separate frying pan, add 1 tbsp oil and fry the Quorn Vegan Pieces for 7 minutes, until slightly golden
- Add the cooked rice noodles to the soup, along with the Vegan Pieces. Stir well and allow to simmer for 3 minutes
- Garnish with spring onions and serve hot with crusty bread
Tip: For a hotter twist, fry off a finely chopped green chilli with the spices
Suitable for home freezing