Southeast Asian Chicken & Veggie Laksa Soup
with Noodles & Coriander
A spiced coconutty curry sauce is just the thing to relax you after a long day. Slurp it up with flat noodles and make sure to collect a helping of chicken and veggies to bring everything together in one bite. This is a bowl of flavour that you’ll never get enough of.
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!
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
Brown Onion
½
lemon
1 packet
pulled chicken
1 packet
flat noodles
(Contains Gluten(Wheat), Egg; )
1 tin
coconut milk
1 bag
coriander
1 bunch(es)
Asian Greens
¾ sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
1.25 cup
water
2 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop Asian greens. Thinly slice carrot into sticks. Thinly slice onion. Slice lemon into wedges. Drain pulled chicken.
• Half-fill a medium saucepan with boiling water. Cook flat 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.
• While the noodles are cooking, heat a drizzle of olive oil in a large saucepan over high heat. Cook carrot and onion, tossing, until just softened, 3-4 minutes. • Add Southeast Asian spice blend (see ingredients). Stir until fragrant, 1 minute.
• Add pulled chicken, coconut milk and the water. Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 5 minutes. • Add Asian greens, the soy sauce and brown sugar to the pan and simmer, until wilted, 1-2 minutes.
• Add cooked noodles and combine until warmed through, 1-2 minutes. Remove from heat, then add a generous squeeze of lemon juice to taste.
TIP: Add a splash of water to loosen the laksa, if desired.
• Divide Southeast Asian chicken and veggie laksa soup between bowls. • Tear over coriander. Serve with any remaining lemon wedges. Enjoy!