Laksa-Style Chicken & Tofu Noodle Soup
with Asian Greens
Settle in for a cosy night with this hearty tofu noodle soup. Full of colourful veggies, slurpable noodles and Southeast Asian flavours, this is the perfect meal to warm you up on a cold night!
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
Ingredients
1
carrot
1 stalk
celery
1 packet
Asian Greens
2 clove
garlic
1 packet
udon noodles
(Contains Gluten; )
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Southeast Asian Spice Blend
1 packet
coconut milk
1 packet
chicken breast strips
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains Gluten; )
1 cup
water
6 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of water to the boil. • Thinly slice carrot into half-moons. Thinly slice celery. Roughly chop Asian greens. Finely chop garlic. • Slice chicken breast into thin strips.
• Add udon noodles to the boiling water and cook 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.
• Meanwhile, cut firm tofu (see ingredients) into 1cm cubes. In a medium bowl, place tofu, sweet soy seasoning and the plain flour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook tofu, turning, until browned all over, 3-4 minutes. Transfer to a paper towel-lined plate. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate to rest.
• Wipe out the frying pan, then return to mediumhigh heat with a drizzle of olive oil. Cook carrot and celery, stirring, until tender, 4-5 minutes. • Add garlic, ginger paste, Southeast Asian spice blend and a drizzle of olive oil and cook, stirring, until fragrant, 1 minute.
• Add Asian veg, 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.
• Divide udon noodles between bowls. Pour over Southeast Asian soup. Top with tofu and chicken. • Enjoy!