The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Plant-based Chick'n Laksa with Brown Rice Noodles, Lemongrass & Mushrooms
A comforting laksa noodle soup, made vegan. Make a rich, flavourful broth made with coconut milk, ginger and lemongrass. Simmer vibrant pepper and mushrooms to up the veg. Plant-based chick'n and brown rice noodles complete the dish.
Ready in 20
1/3 daily fibre
6 plants
Serving size
Ingredients
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 1 handful of fresh coriander
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp maple syrup (maple syrup(100%))
- 1 tsp turmeric
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 160g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 40g creamed coconut
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 pak choi
- 120g chestnut mushrooms
- 1 pepper
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 547
Protein: 24g
Carbs: 56g
Fat: 24g
Ingredients
- 4 tsp ginger paste (use half) (Ginger, Citric Acid, Cornflour)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pak choi (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 handful of fresh coriander (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 160g plant-based chick'n pieces (use half) (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 tsp turmeric (use half)
- 40g creamed coconut (use half)
- 120g chestnut mushrooms (use half)
- 1 pepper (use half)
Nutritional Information
Calories: 547
Protein: 24g
Carbs: 56g
Fat: 24g
Plant-based Chick'n Laksa with Brown Rice Noodles, Lemongrass & Mushrooms
A comforting laksa noodle soup, made vegan. Make a rich, flavourful broth made with coconut milk, ginger and lemongrass. Simmer vibrant pepper and mushrooms to up the veg. Plant-based chick'n and brown rice noodles complete the dish.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a sieve & a measuring jug
Prep the veg & stock
- Thinly slice the mushrooms and pepper. Cut the pak choi into bite-sized pieces
- Dissolve the stock and creamed coconut in the jug with 500ml boiling water (200ml for 1 person)
Time to noodle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water
Build the laksa
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chick'n pieces and mushrooms. Cook for 4-5 mins, until golden
- Add the pepper, ginger puree, turmeric and lemongrass puree to the pan and cook for 4-5 mins, until softening
- Add the pak choi, maple syrup, tamari and stock mixture. Simmer for 3-4 mins, until thickened slightly
- Add the cooked noodles to the pan and simmer together for a final minute. Season with salt and pepper
Plate up
- Roughly chop the coriander
- Share the chick'n laksa between bowls. Top with the chopped coriander
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.