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
This heart-warming noodle soup starts with lush lemongrass, garlic, ginger and coriander. Swirl creamy coconut yoghurt into the broth and top with curried tempeh for plant-based protein. Yellow baby corn, kale and broccoli for gold-star nutrients.
Ready in 20
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 240g Tenderstem broccoli
- 1 unwaxed lime
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 400g 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)
- 200ml coconut milk (Coconut, Water)
- 1 handful of fresh coriander
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 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)
- 80g sliced kale
- 200g brown rice noodles (Brown Rice Flour, Water)
- 160g baby corn
Nutritional Information
Calories: 617
Protein: 35g
Carbs: 55g
Fat: 27g
Crispy Curried Tempeh with Laksa Noodle Soup
This heart-warming noodle soup starts with lush lemongrass, garlic, ginger and coriander. Swirl creamy coconut yoghurt into the broth and top with curried tempeh for plant-based protein. Yellow baby corn, kale and broccoli for gold-star nutrients.
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Cooking Instructions
- Boil a kettle. Heat a medium frying pan with 1 tbsp 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 600ml hot water.
- Add the lemongrass, ginger and garlic paste and the curry powder to the tempeh pan. Cook for 30 seconds, and then add the stock and coconut milk. Bring to a boil, and then add the prepped veg and kale. Simmer for 4-6 mins, until the broccoli has softened.
- Once cooked, stir through the juice of the lime and season with sea salt and black pepper to taste. Serve the noodles in bowls, and spoon over the curried tempeh and broth.
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