Thai Green Chicken & Coconut Noodle Soup
with Crushed Peanuts & Herbs
This fast one-pot noodle soup is a delicious and easy way to switch up your dinner! Green curry paste, chicken and flat noodles are the key players, while a hint of lemon and crushed peanuts add flavour and crunch.
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
½ tin
Baby Corn Spears
1
lemon
1 packet
chicken breast
1 sachet
vegetable stock powder
1 packet
flat noodles
(Contains Gluten(Wheat), Egg; )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
herbs
1 box
coconut milk
1 bag
baby broccoli
1 tin
Thai green curry paste
(Contains Soy; May be present Peanut. )
Not included in your delivery
1
olive oil
1 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. Trim baby broccoli and cut into thirds. • Zest lemon to get a pinch, then cut into wedges. • 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 medium-high heat. Cook carrot and chicken, stirring, until browned and cooked through, 5-6 minutes. • Add Thai green curry paste and lemon zest and cook, stirring, until fragrant, 1 minute. • Add coconut milk, vegetable stock powder and the water. Stir to combine and bring to a simmer.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add baby broccoli and baby corn and cook until tender, 3-4 minutes. • Add flat noodles, stirring, until combined, 2 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. • Add the soy sauce and a good squeeze of lemon juice. Stir to combine and season to taste.
• Divide Thai green coconut noodle soup between bowls. • Sprinkle over crushed peanuts and tear over herbs. • Serve with any remaining lemon wedges. Enjoy!