Mild Thai Red Curry Chicken Noodle Soup
with Veggies & Crispy Shallots- Wheat
- Gluten
- Soy
- Fish
- Sulphites
- Cashew
- Almond
- Sesame
- Eggs
- Milk
- May contain traces of allergens
Dig into our flavour-packed curry soup, both heartwarming and easy to prepare. The spice-infused broth is rich in flavour and packed with tender pan-fried chicken and tossed veggies all bundled together with udon noodles. We’re sure you’ll come back for more!
Ingredients
1 packet
Crispy Shallots
1 packet
Broccoli Florets
1 packet
Baby Spinach Leaves
300 g
Diced Chicken
1 packet
Coconut Milk
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Soy, Fish, Sulphites; May be present: Cashew, Almond, Sesame, Eggs, Milk)
Nutrition Values
Utensils
Cooking Steps
• Chop broccoli (including stalk!) into small florets. • In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and broccoli, tossing occasionally, until browned and cooked through (when chicken is no longer pink inside), 6-7 minutes. • SPICY! This is a mild paste, but use less if you’re sensitive to heat! Reduce heat to medium-high, then add mild Thai red curry paste and fish sauce & rice vinegar mix and cook, stirring until fragrant, 1 minute. • Add coconut milk, the soy sauce and water. Stir to combine and bring to a simmer.
• Add udon noodles and cook until tender, 1-2 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate.
• Add baby leaves and stir to combine. Season to taste with salt and pepper. Little cooks: Take the lead and stir in the baby leaves. Be careful, the pot is hot!
• Divide mild Thai red curry chicken noodle soup between bowls. • Sprinkle over crispy shallots to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crispy shallots!
