Southeast Asian-Style Chicken & Tofu Noodle Soup

Name: Southeast Asian-Style Chicken & Tofu Noodle Soup with Baby Broccoli & Coriander
Total time: 30 min
Yield: 2
Cuisine: Malaysisk
Ingredients: 2 Garlic; 320 g Chicken Thigh; 1 sachet Southeast Asian Spice Blend; 1 Baby Broccoli; 1 packet Ginger Paste; 1 Carrot; 1 packet Udon Noodles; 400 g Firm tofu; 1 packet Sweet Soy Seasoning; 1 sachet Coriander; 1 packet Coconut Milk

with Baby Broccoli & Coriander

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Tags:

Vegetarian

Allergens:

Gluten

•Soy

•Wheat

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

320 g

Chicken Thigh

1 sachet

Southeast Asian Spice Blend

Baby Broccoli

1 packet

Ginger Paste

Carrot

1 packet

Udon Noodles

(Contains: Gluten; )

400 g

Firm tofu

(Contains: Soy; May be present: Eggs, Sesame, Crustaceans. )

1 packet

Sweet Soy Seasoning

(Contains: Gluten, Soy, Wheat; )

1 sachet

Coriander

1 packet

Coconut Milk

Nutrition Values

Calories726 kcal

Energy (kJ)3040 kJ

Fat42.5 g

of which saturates21.2 g

Carbohydrate52.1 g

of which sugars10.4 g

Dietary Fibre5.4 g

Protein65.7 g

Sodium1160 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

• Boil the kettle. • Thinly slice carrot into half-moons. Halve any thicker stalks of baby broccoli lengthways, then cut into thirds. • Finely chop garlic and coriander. Cut plain tofu (see ingredients) into 2cm chunks. • Cut chicken thigh into 2cm chunks. • Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.

• Meanwhile, heat a large saucepan over high heat with a drizzle of olive oil. Cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate to rest. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli, stirring, until tender, 4-5 minutes. • Add garlic, ginger paste, sweet soy seasoning, Southeast Asian spice blend and a drizzle of olive oil and cook, stirring, until fragrant, 1 minute.

• Add coconut milk, the water, soy sauce and the brown sugar and stir to combine. Bring to the boil and simmer until heated through, 2 minutes. • Add the tofu and cooked chicken, stirring, for 2-3 minutes until heated though.

• Divide udon noodles between bowls. Pour over Southeast Asian soup. • Garnish with coriander to serve. Enjoy!