Thai Chickenless Noodle Soup
(Serves two hungry people)
75g creamed coconut
1L veggie stock (5x green OXO cubes or equivalent)
1tbsp vegetable oil
2 cloves garlic, chopped
175g Quorn sweet chilli strips
1 tsp turmeric
½ tsp hot chilli powder
30ml (1 tbsp rounded) crunchy peanut butter
30ml (2 tbsp) fresh / 15ml (1tbsp) bottled lemon juice
60g fine egg noodles, broken into ~6cm lengths.
1tsp dried / 1tbsp fresh coriander leaf
1tbsp spring onions, chopped
Dried chilli flakes
Dissolve the creamed coconut and peanut butter into the hot stock. Thoroughly mix so that there's no clumps. This takes a while.
Meanwhile, fry the chopped garlic in the oil for a couple of minutes, in a large soup pan on a medium heat. When the garlic starts to brown, add the Quorn strips, turmeric and chilli powder. Fry for five minutes, stirring constantly to prevent the Quorn from sticking.
Add the stock / coconut mix to the pan, stir and then add the lemon juice and noodles. Partially cover and simmer for 15 minutes.
Add the coriander, spring onions and a few twists of black pepper, and allow to simmer for another five minutes.
Whilst the soup is finishing cooking, make the garnish. Fry a spoonful of desiccated coconut together with a sprinkling of chilli flakes in a dry frying pan, stirring constantly until the coconut turns brown but not burned.
Decant the soup into bowls, and sprinkle with a little of the garnish. Serve with the rest of the garnish separate to allow seasoning to taste; chilli flakes are hot.
(For a carnivorous version, substitute the Quorn for cooked chicken pieces.)