Thai Green Coconut Noodle Soup & Tofu
with Crispy Shallots
This fast one-pot noodle soup is a delicious and easy way to switch up your dinner! Green curry paste and ramen noodles are the key players, while a hint of lime and crushed peanuts add flavour and crunch.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. 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 bag
green beans
2 box
Coconut Cream
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 sachet
vegetable stock powder
1 packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1
lime
1 packet
flat noodles
(Contains Gluten; )
1 bag
herbs
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 green beans and cut into thirds. • Zest lime to get a pinch, then cut into wedges. • Cut tofu 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 tofu, stirring, until softened, 3-4 minutes. • Add Thai green curry paste and lime zest and cook, stirring, until fragrant, 1 minute. • Add coconut cream, vegetable stock powder and the water. Stir to combine and bring to a simmer.
• Add green beans 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 lime 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 remaining lime wedges. Enjoy!