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Double Mild Thai Curry Chicken Noodle Soup
Double Mild Thai Curry Chicken Noodle Soup

Double Mild Thai Curry Chicken Noodle Soup

with Asian Veggies & Crispy Shallots

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?

Allergens:
Eggs
Gluten
Wheat
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Broccoli

1 sachet

Chicken Stock Pot

1 packet

Mild Thai Red Curry Paste

1 sachet

Crispy Shallots

1 packet

Asian Greens

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat;)

1 packet

Coconut Milk

660 g

Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

½ tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

1 tsp

brown sugar (pantry staple)

1 tsp

vinegar (white wine or rice wine)

Nutritional Values

Calories958 kcal
Energy (kJ)4010 kJ
Fat43.8 g
of which saturates23.1 g
Carbohydrate74.2 g
of which sugars17.7 g
Dietary Fibre10.8 g
Protein74.4 g
Sodium2190 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Large Pan

Cooking Steps

Cook the egg noodles
1

• 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.

Get prepped
2

• Roughly chop Asian greens.
• Slice chicken thigh into 1cm strips. 
• Halve any thicker stalks of broccoli florets lengthways.

Make the noodle soup
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook 
broccoli until slightly softened 1-2 minutes.
• Add chicken, 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, chicken stock, the water, soy sauce, brown sugar, 
vinegar and Asian greens and simmer until slightly reduced, 
1-2 minutes.
• Add cooked egg noodles, tossing to combine, 1 minute. 

Finish & serve
4

• Divide mild Thai curry chicken noodle soup between bowls.
• Top with crispy shallots to serve. Enjoy! 

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