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
330 g
Chicken Thigh
1 packet
Broccoli
1 packet
Mild Thai Red Curry Paste
1 packet
Asian Greens
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Coconut Milk
1 sachet
Crispy Shallots
1 sachet
Chicken Stock Pot
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
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.
• Roughly chop Asian greens.
• Slice chicken thigh into 1cm strips.
• Halve any thicker stalks of broccoli florets lengthways.
• 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.
• Divide mild Thai curry chicken noodle soup between bowls.
• Top with crispy shallots to serve. Enjoy!
