Vegetarian Khao Soi with Quorn Pieces

Name: Vegetarian Khao Soi with Quorn Pieces
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Cuisine: Asian
Ingredients: 300g Quorn Vegetarian Chicken Pieces; [https://www.quorn.co.uk/products/chicken-style-pieces]; Fresh egg noodles; 400ml coconut milk; 500ml vegetable stock; 1 tsp turmeric; 1 tsp curry powder; 1 tsp coriander powder; 1 tsp chilli flakes; 1 lime; 1 tsp brown sugar; 1 tbsp soy sauce; 1 tsp red Thai curry paste (optional); 2 shallots; 1 red chilli; A good chunk of fresh ginger; 1 stalk of lemongrass; 3 large garlic cloves; 1 tsp cardamom pods; 1 tsp coriander seeds; 1 tsp lime leaves; Sliced shallots; Sliced pickled mustard greens; Fresh coriander; Fresh lime; Thai chilli oil; Crispy noodles (fresh egg noodles fried gently in neutral oil)

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Khao Soi served in a white bowl with Quorn Pieces, noodles and lime and coriander garnish with wooden chopsticks.

You’ll love this creamy and spicy vegetarian Khao Soi recipe made with Quorn Vegetarian Chicken Pieces. This curry noodle soup is perfect for a midweek dinner that’s filled with flavour and is totally satisfying.

Blitz the paste ingredients in a blender whilst you toast the spices in a pan. The flavourful broth comes together with coconut milk, stock, soy sauce and lime juice. Add cooked noodles and sprinkle with fresh herbs and a hit of lime.

The crispy noodles add an epic crunch and texture too!

Made by madeleinesmeals

Quorn Chicken Pieces & Fillets Recipes Asian Food Recipes Vegan and Vegetarian Soup Recipes Easy Noodle Recipes

Serves 4

30 mins

Easy

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

High in Fibre

No Artificial Ingredients

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Ingredients

300g Quorn Vegetarian Chicken Pieces
Fresh egg noodles
400ml coconut milk
500ml vegetable stock
1 tsp turmeric
1 tsp curry powder
1 tsp coriander powder
1 tsp chilli flakes
1 lime
1 tsp brown sugar
1 tbsp soy sauce
1 tsp red Thai curry paste (optional)

For the paste:

2 shallots
1 red chilli
A good chunk of fresh ginger
1 stalk of lemongrass
3 large garlic cloves
1 tsp cardamom pods
1 tsp coriander seeds
1 tsp lime leaves

To garnish (optional):

Sliced shallots
Sliced pickled mustard greens
Fresh coriander
Fresh lime
Thai chilli oil
Crispy noodles (fresh egg noodles fried gently in neutral oil)

Method

Blitz paste ingredients in a food processor.
In a pan, toast the curry powder, coriander powder, turmeric, and chilli flakes. Add in the Quorn Vegetarian Chicken Pieces, coat with spices, then drizzle generously with soy sauce and a squeeze of lime. Remove and keep warm under foil.
Add paste to the pan (& optional 1 tsp red Thai curry paste) and fry for a few minutes. Pour in coconut milk & stock, add the brown sugar, then season to taste with soy sauce and fresh lime juice.
Pour the broth over cooked egg noodles, add the Quorn Pieces, and garnish as desired.