Tom Kha Chicken Noodle Soup
with Asian Veggies & Coriander
Chicken noodle soup has never tasted better, especially when you have our new Tom Yum paste on hand. Stir it in with some coconut milk, soy sauce and Asian greens and you'll have a soup worth staying in for.
Ingredients
1
Chicken Breast Strips
1 packet
Coconut Milk
1 packet
Coriander
1 packet
tom yum paste
1 packet
Asian Greens
1 sachet
Vegetable Stock Pot
1
Rice Noodle
1 packet
Trimmed Green Beans
1
Lime
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
• Drain, rinse and drizzle with olive oil.
• Meanwhile, roughly chop Asian greens. Slice lime into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips and trimmed green beans, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. Season with salt and pepper. • Add tom yum paste and cook until fragrant, 1 minute. • Stir in coconut milk, stock concentrate, the water, soy sauce, brown sugar and Asian greens, and simmer until wilted and slightly reduced, 1-2 minutes. Remove pan from heat and add a generous squeeze of lime juice.
• Divide cooked noodles between bowls. Pour over tom yum chicken noodle soup. • Tear over coriander and serve with any remaining lime wedges. Enjoy!
