Thai Green Coconut Noodle Soup

Name: Thai Green Coconut Noodle Soup with Crushed Peanuts & Herbs
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 1 olive oil; 1 carrot; ½ tin Baby Corn Spears; 1 lemon; 1 box coconut milk; 1 sachet vegetable stock powder; 1 cup water; 1 packet flat noodles; 1 tbs soy sauce; 1 packet Crushed Peanuts; 1 bag herbs; 1 bag baby broccoli; 1 tin Thai green curry paste

with Crushed Peanuts & Herbs

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This fast one-pot noodle soup is a delicious and easy way to switch up your dinner! Green curry paste and flat noodles are the key players, while a hint of lemon and crushed peanuts add flavour and crunch.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

•Spicy

Allergens:

Gluten(Wheat)

•Eggs

•Gluten

•Soy

•Peanuts

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

½ tin

Baby Corn Spears

lemon

1 box

coconut milk

1 sachet

vegetable stock powder

1 packet

flat noodles

(Contains: Gluten(Wheat), Eggs; )

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 bag

herbs

1 bag

baby broccoli

1 tin

Thai green curry paste

(Contains: Soy; May be present: Peanuts. )

Not included in your delivery

olive oil

1 cup

water

1 tbs

soy sauce

(Contains: Gluten, Soy; )

Nutrition Values

Energy (kJ)2738 kJ

Fat35.9 g

of which saturates19.6 g

Carbohydrate61.5 g

of which sugars18 g

Protein17.1 g

Sodium2239 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Thinly slice carrot into half-moons. Trim baby broccoli then slice in half lengthways. Zest lemon to get a pinch, then cut into wedges. Drain baby corn spears (see ingredients).

• 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 medium-high heat. Cook carrot, stirring, until softened, 3-4 minutes. • Add Thai green curry paste and lemon zest and cook, stirring, until fragrant, 1 minute. • Add coconut milk, vegetable stock powder and the water. Stir to combine and bring to a simmer.

• Add baby broccoli and baby corn and cook until tender, 3-4 minutes. • Add flat noodles, stirring, until combined, 2 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. • Add the soy sauce and a good squeeze of lemon juice. Stir to combine and season to taste.

• Divide Thai green coconut noodle soup between bowls. • Sprinkle over crushed peanuts and tear over herbs. • Serve with any remaining lemon wedges. Enjoy!