HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSoutheast Asian Chicken Coconut Soup
Southeast Asian Chicken Coconut Soup

Southeast Asian Chicken Coconut Soup

with Makrut Lime & Noodles

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This magic recipe will fill your home with fragrant spices and transport you to Southeast Asia. From the spiced coconut soup base to the tender chicken pieces and moreish noodles, every mouthful will have you feeling good inside and out.


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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


2 leaves

makrut lime leaves





1 bunch

Asian greens

1 packet

chicken tenderloins

1.5 sachet

Southeast Asian Spice Blend

1 tin

coconut milk

1 packet

udon noodles


1 bag


1 packet

crushed peanuts

(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)

Not included in your delivery

olive oil

1.5 cup


2 tbs

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4316 kJ
Fat53.5 g
of which saturates27.6 g
Carbohydrate57.3 g
of which sugars20.3 g
Dietary Fibre0 g
Protein62.4 g
Cholesterol0 mg
Sodium1702 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic. De-stem and very finely slice the makrut lime leaves. Slice the carrot (unpeeled) into thin batons. Thinly slice the capsicum. Roughly chop the Asian greens. Roughly chop the coriander.


Thinly slice the chicken tenderloins into 1cm strips and season generously with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken until browned and cooked through, 5-6 minutes. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink in the middle.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and red capsicum and cook, tossing, until just softened, 3-4 minutes. Add another drizzle of olive oil with the Southeast Asian spice blend (see ingredients), garlic and makrut lime and cook until fragrant, 1 minute.


Add the coconut milk, water, soy sauce and brown sugar and stir to combine. Bring to a boil.


Add the Asian greens and the udon noodles to the broth and stir to combine. Cook, stirring to separate the noodles, until heated though and the greens have wilted, 2-3 minutes. Add the chicken and any resting juices to the pan and stir until heated through, 1 minute. Season to taste.


Roughly chop the coriander. Divide the noodles, veggies and chicken between bowls. Spoon over the chicken coconut soup and top with the coriander and crushed peanuts.