NZ Tom Yum Chicken Noodle Soup
with Asian Veggies, Broccoli & Crispy Shallots
- Eggs
- Wheat
- Gluten
- Soy
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, Asian greens and chewy udon noodles and you'll have a soup worth staying in for.
Ingredients
1
Asian Greens
320 g
Chicken Thigh
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten; )
1 packet
Broccoli Florets
1 packet
tom yum paste
1
Lime
1 packet
Coconut Milk
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1 packet
Crispy Shallots
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Meanwhile, finely chop celery. • Roughly chop Asian greens. • Slice lime into wedges. • Slice chicken thigh into 1cm strips.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli florets until slightly softened 1-2 minutes. Add chicken strips, 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, soy sauce mix, the water, brown sugar, vinegar and Asian greens and simmer until slightly reduced, 1-2 minutes. • Add cooked egg noodles, tossing to combine, 1 minute
• Divide tom yum chicken noodle soup between bowls.Top with crispy shallots and lime wedges to serve. Enjoy!
