Coconut curry noodle soup with vegan chicken pieces

Broth with lemongrass, ginger and green curry paste over rice noodles

Active: 35 min 550 kcal per person 19 g protein per person Asian

Protein source: vegan chicken pieces and bean sprouts · Carb source: rice noodles

freezer

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Ingredients for 4 people

  • 4 cloves garlic, large cloves, thinly sliced
  • 1 red chilli, in thin half rings, seeds removed
  • 2 stalks lemongrass, stalks, bruised
  • 20 g fresh ginger, in thin matchsticks
  • 30 g fresh coriander, stalks in the broth, leaves for finishing
  • 4 leaves lime leaves, frozen
  • 60 g green curry paste
  • 200 ml coconut milk
  • 10 tbsp white miso
  • 10 tbsp soy sauce
  • 1 lime, juice
  • 3 tbsp sesame oil, 2 tbsp for the broth, 1 tbsp for the chicken pieces
  • 1 pak choi, in thick strips
  • 2 carrots, julienne
  • 1 red pepper, in strips
  • 200 g bean sprouts, mung bean sprouts
  • 200 g vegan chicken pieces
  • 200 g rice noodles
  • 3 spring onion, in thin rings
  • 10 tbsp sesame seeds
  • to taste sriracha, optional

Method

  1. Slice the garlic, cut the chilli into half rings and the ginger into matchsticks. Bruise the lemongrass and chop the coriander stalks finely.
  2. Heat 2 tbsp of sesame oil in a large pot. Add the garlic, chilli, lemongrass, ginger, coriander stalks and lime leaves. Cook for a few minutes until fragrant.
  3. Add the curry paste, 1.5 litres of hot water, the coconut milk, miso, soy sauce and lime juice. Let the broth simmer gently over low heat while you prepare the vegetables.
  4. Cut the pak choi into thick strips, the carrots into julienne and the pepper into strips.
  5. Heat 1 tbsp of sesame oil in a separate pan. Fry the vegan chicken pieces golden brown on both sides in about 4 min. Keep warm.
  6. Cook the rice noodles according to the packet. Rinse with cold water and divide over 4 deep bowls.
  7. Add the cut vegetables and bean sprouts to the simmering broth. Cook for 2 to 3 min. Finally stir in the chicken pieces.
  8. Ladle the soup and vegetables over the noodles. Finish with spring onion, coriander leaves, sesame seeds and sriracha to taste.

Coconut curry noodle soup with vegan chicken pieces

Tip

The white miso gives the coconut curry extra umami. Freeze leftover soup and noodles separately.

Check the label

Not every variety of these products is vegan.

  • green curry paste: Some curry pastes contain shrimp paste or fish sauce. Check the label.

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