Thai Red Coconut & Chicken Noodle Soup
with Crushed Peanuts & Coriander
This fast one-pot noodle soup is a delicious and easy way to switch up your dinner! Green curry paste, chicken and udon noodles are the key players, while a sprinkling of crushed peanuts add flavour and crunch.
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 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 bag
coriander
½ tin
Bamboo Shoots
1 packet
udon noodles
(Contains Gluten; )
1 tin
coconut milk
1 packet
chicken breast
1 bunch(es)
Asian Greens
1 tin
Mild Thai Red Curry Paste
Not included in your delivery
olive oil
1.5 cup
water
1 tbs
soy sauce
(Contains Gluten, Soy; )
2 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice carrot into half-moons. Drain and rinse bamboo shoots (see ingredients). • Cut chicken breast into 2cm chunks.
• Half-fill a large saucepan with boiling water. • Cook udon 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.
• SPICY! The curry paste is spicy, use less if you're sensitive to heat. • Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes. Add Thai red curry paste and lemon zest and cook until fragrant, 1 minute. • Add coconut milk, vegetable stock powder and the water. Stir to combine and bring to a simmer, cook until slightly reduced, 3-4 minutes. • Add cooked udon noodles, cooked chicken, Asian greens, the brown sugar and soy sauce, stirring until the greens have wilted, 1 minute.
• Divide Thai red coconut chicken and veggie noodle soup between bowls. • Sprinkle over crushed peanuts and tear over coriander to serve. Enjoy!