Southeast Asian-Style Chicken & Tofu Noodle Soup
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Southeast Asian-Style Chicken & Tofu Noodle Soup

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.

Tags:
Over 30g protein
Allergens:
Gluten
Soy
Gluten(Wheat)

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)2949 kJ
Calories704 kcal
Fat42.3 g
of which saturates20.9 g
Carbohydrate56.6 g
of which sugars12.4 g
Dietary Fibre6.3 g
Protein56.1 g
Sodium1707 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 Saucepan
Large Frying Pan
Large Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide udon noodles between bowls. Pour over Southeast Asian soup. Top with chicken and tofu. • Tear over coriander to serve. Enjoy!