What's better than a spicy noodle soup on a cold and rainy day? A vegan one! Try our take on the classic Malaysian Laksa - a traditional South-East Asian spicy noodle soup, made using Quorn Vegan Pieces.
Dive in to this creamy coconutty both, and vary the spice levels depending on what suits you and the family!
A Little Effort
4.7 g fat
- 280g of Quorn Vegan Pieces
- Steamed green veggies: broccoli, bok choi, spinach
- 200g flat rice noodles, cooked
- 200g fresh bean sprouts, cleaned and blanched
- Fresh coriander, chopped
- 2 tbsp neutral tasting oil
- 1 tsp ground turmeric
- 1 tsp ground coriander or 2 tsp coriander seeds
- ½ tsp ground cumin or 1 tsp cumin seeds
- 1 tsp sweet ground paprika
- 1.2 l veggie stock
- 1¼ tsp fine salt, to taste
- 400 ml full fat coconut milk
- Juice of ½ lime, adjust to taste
- 1½ tsp sugar,adjust to taste
- Laksa paste:
- 3 medium shallots, sliced roughly
- 4 garlic cloves
- 2 lemongrass stalks, white part chopped (but keep the rest)
- 40g ginger sliced roughly
- 4 fresh red chillies
- 1 tbsp ground (approx. 1 sheet) nori
- Combine all the paste ingredients in a blender and blitz until finely shredded.
- Heat oil in a large pan over a medium heat. Fry off laksa paste for 10 minutes, stirring the whole time.
- Add dry spices and continue to fry the mixture off gently for 5 minutes, stirring regularly.
- Add stock, salt, lemongrass leftovers apart from the very outer leaves and simmer for 18 minutes.
- Fish out the lemongrass and add the Quorn Vegan Pieces
- Add coconut milk and season to taste with salt, lime juice and a touch of sugar. Simmer for a further 10 minutes.
- Divide the greens, noodles between four bowls. Top with blanched sprouts and fresh coriander.
If you can't find flat rice noodles, sub for udon, vermicelli or glass noodles!
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