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?
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
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!
