One-Pot Yellow Curry Chicken Noodle Soup
with Veggies & Crispy Shallots
Dig into our flavour-packed yellow curry soup, both heartwarming and easy to prepare. The spice-infused broth is rich in flavour and packed with tender pan-fried chicken and tossed veggies all bundled together with udon noodles. We’re sure you’ll come back for more!
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 stalk
celery
1 packet
chicken breast
½ packet
yellow curry paste
1 sachet
Sweet Soy Seasoning
(Contains Gluten, Soy; )
1 tin
coconut milk
1 packet
udon noodles
(Contains Gluten; )
1 bag
baby spinach leaves
1 packet
Crispy Shallots
Not included in your delivery
olive oil
2 cup
water
Nutrition Values
Utensils
Instructions
• Thinly slice carrot into half-moons. Thinly slice celery. • 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 high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add carrot and celery, stirring, until softened, 4-5 minutes. • Reduce heat to medium-high heat, add yellow curry paste (see ingredients) and sweet soy seasoning and cook, stirring, until fragrant, 1 minute. • Add coconut milk and the water. Stir to combine and bring to a simmer.
• Add udon noodles and cook until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Add baby spinach leaves and stir to combine. Season to taste.
TIP: Add an extra dash of water to your soup if you prefer a thinner consistency.
• Divide yellow curry chicken and noodle soup between bowls. • Sprinkle over crispy shallots. Enjoy!