Speedy Double Tom Yum Chicken Noodle Soup
with Asian Veggies & Crispy Shallots
Chicken noodle soup has never tasted better, especially when you have our new Tom Yum paste on hand. Stir it in with some coconut milk, soy sauce and Asian greens and you'll have a soup worth staying in for.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
1 sachet
Vegetable Stock Pot
1
Celery
1 packet
Coriander
660 g
Chicken Thigh
1 sachet
Crispy Shallots
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
tom yum paste
1
Lime
1 packet
Coconut Milk
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 until slightly softened 1-2 minutes. • Add chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded). Season with salt and pepper. • Add tom yum paste and cook, until fragrant, 1 minute. • Stir in coconut milk, chicken-style stock powder, 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.
• Divide tom yum chicken noodle soup between bowls. • Top with crispy shallots to serve. Enjoy!
