Thai Green Chicken & Coconut Noodle Soup
with Crushed Peanuts
This fast one-pot noodle soup is a delicious and easy way to switch up your dinner! Green curry paste, chicken breast and flat noodles are the key players, while makrut lime leaves and crushed peanuts add flavour and crunch.
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
carrot
1 clove
garlic
1 bag
green beans
1 bunch
baby bok choy
½
long red chilli (optional)
2 leaves
makrut lime leaves
1 tin
coconut cream
1 cube
vegetable stock
1 packet
flat noodles
(Contains: Gluten;)
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
chicken breast
½ tin
Thai green curry paste
(Contains: Soy; May be present: Peanuts.)
Not included in your delivery
olive oil
2 cup
water
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Finely chop the carrot. Finely chop the garlic. Trim the green beans and cut into small pieces. Roughly chop the baby bok choy. Thinly slice the makrut lime leaves. Cut the chicken breast into 2cm chunks. TIP: Makrut lime leaves have a fibrous texture, so make sure you cut them thinly!
SPICY! The curry paste is spicy, use less if you're sensitive to heat. In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes. Transfer to a plate. Return the saucepan to a medium-high heat and cook the carrot, stirring, until softened, 3-4 minutes. Add the Thai green curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute. Add the coconut cream, water, lime leaves and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine well, then bring to a simmer.
Add the green beans and flat noodles to the pan and cook until the beans and noodles are tender, 3-4 minutes.
Stir the baby bok choy through the soup until wilted, 2 minutes.
Add the chicken and soy sauce to the soup and stir to combine. Season to taste with salt and pepper.
Thinly slice the long red chilli (if using). Divide the Thai green chicken & coconut noodle soup between bowls and top with the chilli and crushed peanuts.
