Name: NZ Thai Yellow Curry Chicken Noodle Soup with Veggies & Crispy Shallots
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Crispy Shallots; 1 tin Sweetcorn; 320 g Chicken Breast; 1 Celery; 1 packet Yellow Curry Paste; 1 packet Coconut Milk; 1 packet Udon Noodles; 1 Carrot; 1 packet Sweet Soy Seasoning

HelloFresh

Recipes

Asian Recipes

NZ Thai Yellow Curry Chicken Noodle Soup

with Veggies & Crispy Shallots

Get up to $175 off

Tags:

High Protein

Allergens:

Wheat

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 tin

Sweetcorn

320 g

Chicken Breast

Celery

1 packet

Yellow Curry Paste

1 packet

Coconut Milk

1 packet

Udon Noodles

(Contains: Wheat, Gluten; )

Carrot

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

Nutrition Values

Calories457 kcal

Energy (kJ)1910 kJ

Fat21.9 g

of which saturates17.8 g

Carbohydrate51.5 g

of which sugars12 g

Dietary Fibre10.7 g

Protein44 g

Sodium839 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Drain sweet corn. Thinly slice carrot into half-moons. Thinly slice celery. • Cut chicken breast into 2cm chunks.

• SPICY! The curry paste is spicy, use less if you're sensitive to heat. • In a large saucepan, 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. • Add corn, carrot and celery, stirring, until softened, 4-5 minutes. • Reduce heat to medium-high heat, add yellow curry paste (see ingredients) and sweet soy seasoning and cook, stirring, until fragrant, 1 minute. • Add coconut milk and the water. Stir to combine and bring to a simmer.

• Add udon noodles, until tender, 3-4 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. TIP: Add an extra dash of water to your soup if you prefer a thinner consistency.

• Divide yellow curry chicken and noodle soup between bowls. • Sprinkle over crispy shallots. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crisp!