Recipe: Quorn Chicken Laksa

Now… I like chicken…a LOT. But it does prove to get quite expensive when I’m eating it for two meals every single day. So, mother dear likes to get some Quorn in for backup. Fair play – it’s still a good protein source and if you add enough seasoning, it tastes just as good.

I wanted to have a look online to find some interesting recipes, and this one took my fancy, so I thought I’d give it a go for dinner. And it was absolutely incredible!! Low in calories, low in fat – it’s a great little dinner to whip up in no time at all. Totally full of flavour, and just as good with Quorn as it would be with normal chicken breast chunks (as Matt proved by making it too).



(Serves 3) – Could serve 4 if you don’t love a big fat portion

500g Quorn Chicken Pieces

1 tbsp oil

3 cloves of garlic, crushed

3cm piece of root ginger, grated

1.5 tsp turmeric

2 tsp curry powder

1/2 tsp chilli powder

4 spring onions onions, diced

100g cooked green beans

4 tbsp light soy sauce

400ml coconut milk

100ml vegetable stock

300g read to wok Noodles

Juice of 1/2 lime



 – Heat the oil in a large pan and gently fry the garlic, ginger, chilli and spices for 2-3 minutes.

– Stir in the Quorn Pieces and fry for a further 2 minutes.

– Add the spring onions, green beans, soy sauce, coconut milk, vegetable stock and noodles.

– Bring to the boil then simmer for 5-10 minutes until all the ingredients are piping hot.

– Add the lime juice, then serve.

Nutritional Info

Per Serving – 428 Cals

33% Protein / 56% Carbs / 11% Fat


If you made it with 500g normal chicken:

Per Serving – 502 Cals

38% Protein / 56% Carbs / 11% Fat