[Winter Warmers] Thai Coconut Chicken & Egg Noodle Soup
with Veggies & Lime
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 packet
Asian Greens
1
Carrot
330 g
Chicken Tenderloins
1 packet
Coconut Milk
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1
Lime
1
Long Chilli
1 packet
Oyster Sauce
(Contains: Gluten, Wheat, Molluscs;)
1 sachet
Satay Seasoning
(May be present: Soy.)
1
Zucchini
Cooking Steps
• Thinly slice carrot and zucchini into rounds. Roughly chop Asian greens. Slice lime into wedges. Thinly slice long chilli (if using). • Cut chicken tenderloins into 2cm chunks. • Boil the kettle.
• In a large saucepan with a lid, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return saucepan to a high heat with a drizzle of olive oil. • Cook carrot and zucchini, until just tender, 3-4 minutes. Add satay seasoning, stirring, until fragrant, 1 minute.
• Add coconut milk, the boiling water (2 1/2 cups // 5 cups), egg noodles and oyster sauce then cover with a lid. • Bring to the boil then reduce to a simmer and cook until noodles are tender, 4-5 minutes. • In the last minute, gently stir noodles with a fork to separate. • Add Asian greens, chicken, a generous squeeze of lime juice and the soy sauce and brown sugar, stirring until wilted, 1 minute.
• Divide Thai coconut chicken & egg noodle soup with veggies between bowls. • Top with chilli (optional/if using). Serve with remaining lime wedges. Enjoy!
