[Superquick] Fragrant Thai Green Curry Chicken Noodle Soup
with Spring Onion & Lime
Calories
:
434 kcalProtein
:
41.4g proteinPreparation Time
:
15 minutesDifficulty
:
EasyCalorie Smart
Pre-Prepped
Pre-Chopped Veg
Allergens:
- Gluten
- Sesame
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Chicken Breast Strips
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1
Rice Noodle
1
Green Thai Curry Paste
1 packet
Asian Stir-Fry Mix
1 packet
Coconut Milk
1 sachet
Vegetable Stock Pot
1
Spring Onion
1
Lime
Not included in your delivery
1 drizzle
olive oil
2 cup
water
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
•Stor kastrull
Cooking Steps
1
- Boil the kettle. Place bean vermicelli noodles in a medium heatproof bowl.
- Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
- Drain, rinse and return to bowl with a drizzle of olive oil.
- Slice lime into wedges.
2
- Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook chicken breast strips and sweet soy seasoning, tossing, in batches until browned and cooked through, 4-5 minutes.
- Transfer to a plate and set aside.
TIP: The chicken is cooked when it is no longer pink inside.
3
- Return saucepan to a medium-high heat. Cook green Thai stir-fry sauce, stirring, until fragrant, 1 minute.
- Add coconut milk, vegetable stock pot the water, and soy sauce. Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 3-4 minutes.
- Return chicken to the pan and add Asian stir-fry mix, cook until softened, 1-2 minutes.
- Remove from heat, and add a good squeeze of lime. Season to taste.
4
- Thinly slice spring onion.
- Divide Thai green curry chicken noodle soup between bowls.
- Top with spring onion and any remaining lime wedges. Enjoy!
