Southeast Asian-Style Chicken & Tofu Noodle Soup
with Baby Broccoli & Coriander
On a cold winter night, a soup is always the best go-to dinner option. Strings of yummy noodles will go down smoothly with golden spiced tofu and veggies in a creamy coconut broth. This bowl of soup will have you feeling warm in no time.
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
½ bunch
baby broccoli
2 clove
garlic
1 packet
udon noodles
(Contains Gluten; )
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
2 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
coriander
1 packet
chicken thigh
Not included in your delivery
olive oil
2 tsp
plain flour
(Contains Gluten; )
1 cup
water
2 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. Halve any thicker stalks of baby broccoli lengthways. Finely chop garlic. • Cut chicken thigh into 2cm chunks.
• Half-fill a medium saucepan with boiling water. Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In 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 chunks. 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, 5-7 minutes. Transfer to a paper towel-lined plate. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the tofu is cooking, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli, 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 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 chicken and tofu. • Tear over coriander to serve. Enjoy!