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.
Crispy Curried Tempeh with Laksa Noodle Soup
Bliss in a bowl. This heart-warming noodle soup starts Vietnamese-style – with lush lemongrass, garlic and ginger. Swirl creamy coconut yoghurt into the broth and top with curried tempeh for protein. Yellow baby corn, kale and broccoli for gold-star nutrients!
Ready in 20
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 100g brown rice noodles (Brown Rice Flour, Water)
- 200g tempeh pieces (curry flavoured) (Soya) (Soybeans*, Water, Sunflower oil*, Marinade (coriander*, curcuma*, fennel*, ginger*, paprika*, pepper*, fenugreek*, cardamom*, tomato*, onions*, garlic*, parsley*, paprika*), Culture (Inoculum). *Organic)
- 80g baby corn
- 40g kale
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 unwaxed lime
- 180g Tenderstem broccoli
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
Nutritional Information
Calories: 625
Protein: 37g
Carbs: 59g
Fat: 26g
Ingredients
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 80g baby corn (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 200g tempeh pieces (curry flavoured) (use half) (Soya) (Soybeans*, Water, Sunflower oil*, Marinade (coriander*, curcuma*, fennel*, ginger*, paprika*, pepper*, fenugreek*, cardamom*, tomato*, onions*, garlic*, parsley*, paprika*), Culture (Inoculum). *Organic)
- 1 handful of fresh coriander (use half)
- 1 tbsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 40g kale (use half)
- 180g Tenderstem broccoli (use half)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 617
Protein: 37g
Carbs: 58g
Fat: 25g
Crispy Curried Tempeh with Laksa Noodle Soup
Bliss in a bowl. This heart-warming noodle soup starts Vietnamese-style – with lush lemongrass, garlic and ginger. Swirl creamy coconut yoghurt into the broth and top with curried tempeh for protein. Yellow baby corn, kale and broccoli for gold-star nutrients!
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
- Boil a half-kettle. Heat a medium frying pan with 1 tsp oil on high heat. Add the tempeh and cook for 4-5 mins, turning regularly, until golden brown.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse.
- Meanwhile, trim the broccoli. Halve the corn. Roughly chop the coriander. Dissolve the stock cube in a jug with 400ml hot water (200ml for 1 person).
- Add the lemongrass, ginger & garlic paste, and curry powder to the tempeh pan. Cook for 30 seconds, then add the stock. Bring to a boil, then add the prepped veg and kale. Simmer for 4-5 mins, until the broccoli has softened.
- Once cooked, stir through the coconut yoghurt and the juice from half a lime. Season to taste with sea salt and black pepper, then simmer for a final 2-3 mins, until the broth is piping hot.
- Serve the noodles in bowls and spoon over the broth, topped with the curried tempeh and 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.