Quorn™ Thai Coconut Soup

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Prep. Time 10 Minutes :: Cooking Time 10 mins :: Serves 4

 

Ingredients

 

1 tin of coconut milk (net 400ml)

3 tbsp vegetable stock

2cm fresh root ginger, thinly sliced

2 large red finger chillis (deseed)

1 stalk of lemon grass, chopped

1 leek , cut in small rings

3 stalks of pak choi

juice of 1 lime

1 tsp Thai red curry paste

175g Quorn™ pieces

2 tbsp vegetable oil

4 tbsp coriander leaves

 

Cooking Instructions

1. Bring the coconut milk with the stock, lemon grass, ginger and

half the chillis to the boil in a pan. Simmer for 5 minutes.

 

2. Shred the green pack choi leaves. Stir the lime juice with the

curry paste, leek and pak choi into the soup and heat for 3 more

minutes.

 

3. Heat the oil in a frying pan and stir fry the Quorn™ pieces until

golden brown.

 

4. Remove the ginger and lemon grass from the soup. Ladle the soup

into four deep soup bowls and spoon the Quorn™ pieces into the

middle. Sprinkle with coriander and the remaining pepper rings.