Mild Thai Curry Chicken Noodle Soup

Name: Mild Thai Curry Chicken Noodle Soup with Asian Veggies & Crispy Shallots
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 packet Egg Noodles; 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; 1.5 cup water; ½ tbs soy sauce; 1 tsp brown sugar; 1 tsp vinegar (white wine or rice wine); ½ packet crispy shallots

with Asian Veggies & Crispy Shallots

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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?

Tags:

Over 30g protein

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

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)

Nutritional Values

Energy (kJ)3032 kJ

Calories725 kcal

Fat34.9 g

of which saturates20.5 g

Carbohydrate68.3 g

of which sugars12.1 g

Dietary Fibre9.1 g

Protein41.6 g

Sodium2385 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.