Coconut Noodle Soup with Sticky Sriracha Quorn Chicken Fillet Pieces

Name: Coconut Noodle Soup with Sticky Sriracha Quorn Chicken Fillet Pieces
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 pack of Quorn Vegetarian Chicken Fillet Pieces; [https://www.quorn.co.uk/products/quorn-vegetarian-chicken-fillet-pieces]; 1 can of coconut milk, we used Amoy Rich & Creamy; 2-3 tbsp sriracha; 2 tbsp honey; 1 tbsp soy sauce; 1 tbsp sesame oil; 2 cloves of garlic, minced; 1 thumb of ginger, finely chopped; 150g of rice noodles; A handful of chopped spinach; 300ml vegetable stock; 2 tbsp Red Thai curry paste; 1 lime; A handful of fresh coriander, chopped; ½ a bunch of spring onions; Chilli flakes (optional); Sesame seeds (optional)

(1)

5 out of 5 stars

Leave a review

Coconut Noodle Soup with sticky sriracha Quorn Fillet Pieces visible, served alongside sliced lime and coriander.

This veggie coconut noodle soup recipe is bursting with flavour and ready in just 20 minutes! Made with meaty Quorn Vegetarian Chicken Fillet Pieces coated in a sticky sriracha sauce nestled into a silky coconutty broth.

Super simple to make, just fry Quorn Vegetarian Chicken Fillet Pieces in honey, sriracha and soy sauce until sticky and delicious. Whip up a quick broth made with Thai curry paste, ginger, garlic and coconut milk before placing in the noodles and cook until soft!

Pour into bowls and sprinkle with coriander and spring onion before digging into this delicious Asian coconut soup.

Recipe by @madeleinesmeals.

Vegan & Vegetarian Fillets & Pieces Recipes Vegan & Vegetarian Soup Recipes Asian Food Recipes Easy Noodle Recipes

Serves 2

20 mins

Easy

Made with Quorn Vegetarian Chicken Fillet Pieces

See product See recipes

High in Protein

Low in Saturated Fat

No Soy

High in Fibre

Gluten Free

Ingredients

1 pack of Quorn Vegetarian Chicken Fillet Pieces
1 can of coconut milk, we used Amoy Rich & Creamy
2-3 tbsp sriracha
2 tbsp honey
1 tbsp soy sauce
1 tbsp sesame oil
2 cloves of garlic, minced
1 thumb of ginger, finely chopped
150g of rice noodles
A handful of chopped spinach
300ml vegetable stock
2 tbsp Red Thai curry paste
1 lime
A handful of fresh coriander, chopped
½ a bunch of spring onions
Chilli flakes (optional)
Sesame seeds (optional)

Method

Add the oil into a pan with the honey, sriracha and soy sauce. Add in Quorn Chicken Fillet Pieces, coat evenly in the sauce and cook according to pack instructions.
Transfer the Quorn Chicken Fillet Pieces to a plate and keep warm in the oven on the lowest heat whilst you make the noodle soup.
In the same pan, fry garlic and ginger for a few mins until fragrant. Then add in the coconut milk. Refill the tin with hot water to get all the coconut milk out and add into the pan. You want enough soup to cook the noodles in, so add in more water if needed.
Add in the Thai curry paste, stock and mix well. Season to taste with extra soy sauce and the juice of a lime. Mix through chopped spinach and fresh coriander. Add noodles and gently cook in the sauce for a few minutes until cooked through.
Transfer to bowls, add the Quorn Chicken Fillet Pieces on top, and finish off with diced spring onion, extra fresh coriander, and optional chilli flakes + sesame seeds and enjoy!

Recipe by @madeleinesmeals.