Thai Red Coconut & Chicken Noodle Soup

Name: Thai Red Coconut & Chicken Noodle Soup with Crushed Peanuts & Coriander
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 carrot; 1.5 cup water; 1 tbs soy sauce; 1 packet Crushed Peanuts; 1 sachet vegetable stock powder; 1 bag coriander; 2 tsp brown sugar; ½ tin Bamboo Shoots; 1 packet udon noodles; 1 tin coconut milk; 1 packet chicken breast; 1 bunch(es) Asian Greens; 1 tin Mild Thai Red Curry Paste

with Crushed Peanuts & Coriander

4.0(62)

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Calories

3436 kcal

Protein

50.2g protein

Total

25 minutes

Difficulty

Easy

Veggie

Allergens:

Gluten
Soy
Peanuts
Gluten(Wheat)
May contain traces of allergens
Wheat
Sesame
Milk
Soy
Almond
Traces of Brazil Nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Traces of Pistachio
Traces of Pine Nut
Traces of Walnut

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

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

carrot

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 sachet

vegetable stock powder

1 bag

coriander

½ tin

Bamboo Shoots

1 packet

udon noodles

(Contains: Gluten(Wheat); )

1 tin

coconut milk

1 packet

chicken breast

1 bunch(es)

Asian Greens

1 tin

Mild Thai Red Curry Paste

Not included in your delivery

olive oil

1.5 cup

water

1 tbs

soy sauce

(Contains: Gluten, Soy; )

2 tsp

brown sugar

Nutrition Values

Calories3436 kcal

Fat38.6 g

of which saturates17.3 g

Carbohydrate59.8 g

of which sugars17.1 g

Protein50.2 g

Sodium2730 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

•Medium Pan

•Large Pan

Cooking Steps

• Boil the kettle. Thinly slice carrot into half-moons. Drain and rinse bamboo shoots (see ingredients). • Cut chicken breast into 2cm chunks.

• Half-fill a large saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.

• SPICY! The curry paste is spicy, use less if you're sensitive to heat. • Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes. Add Thai red curry paste and lemon zest and cook until fragrant, 1 minute. • Add coconut milk, vegetable stock powder and the water. Stir to combine and bring to a simmer, cook until slightly reduced, 3-4 minutes. • Add cooked udon noodles, cooked chicken, Asian greens, the brown sugar and soy sauce, stirring until the greens have wilted, 1 minute.