One-Pot Yellow Curry Chicken Noodle Soup
with Veggies & Crispy Shallots
Dig into our flavour-packed yellow curry soup, both heartwarming and easy to prepare. The spice-infused broth is rich in flavour and packed with tender pan-fried chicken and tossed veggies all bundled together with udon noodles. We’re sure you’ll come back for more!
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
chicken breast
½ packet
yellow curry paste
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 tin
coconut milk
1 packet
udon noodles
(Contains Gluten; )
1 bag
baby spinach leaves
1 packet
Crispy Shallots
Not included in your delivery
olive oil
2 cup
water
Nutrition Values
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. Thinly slice celery. • Cut chicken breast into 2cm chunks.
• 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 high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add carrot and celery, stirring, until softened, 4-5 minutes. • Reduce heat to medium-high heat, add yellow curry paste (see ingredients) and sweet soy seasoning and cook, stirring, until fragrant, 1 minute. • Add coconut milk and the water. Stir to combine and bring to a simmer.
• Add udon noodles and cook until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Add baby spinach leaves and stir to combine. Season to taste.
TIP: Add an extra dash of water to your soup if you prefer a thinner consistency.
• Divide yellow curry chicken and noodle soup between bowls. • Sprinkle over crispy shallots. Enjoy!