Mild Thai Curry Chicken Noodle Soup
with Asian Veggies & Crispy Shallots- Eggs
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Twirl some tender egg noodles around your fork and slurp up this aromatic curry soup, loaded with succulent chicken pieces and delicate Asian greens. Why not add a sprinkle of crispy shallots on top for an added textural treat?
Ingredients
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Celery
1 packet
Asian Greens
1 packet
Chicken Thigh
1 packet
Mild Thai Red Curry Paste
1 packet
Coconut Milk
1 sachet
vegetable stock powder
½ packet
crispy shallots
Not included in your delivery
olive oil
1.5 cup
water
½ tbs
soy sauce
(Contains: Gluten, Soy;)
1 tsp
brown sugar
1 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Meanwhile, finely chop celery. • Roughly chop Asian greens. • Slice chicken thigh into 1 cm strips.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook celery, stirring, until slightly softened 1-2 minutes. • Add chicken strips and cook, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. Season with salt and pepper. • SPICY! This is a mild paste, but use less if you're sensitive to heat! Add Mild Thai red curry paste and cook until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder, the water, soy sauce, brown sugar, vinegar and Asian greens, then simmer until slightly reduced, 1-2 minutes. • Add cooked egg noodles, tossing to combine, 1 minute.
• Divide mild Thai curry chicken noodle soup between bowls. • Top with crispy shallots to serve. Enjoy!
