Double Mild Thai Curry Chicken Noodle Soup
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Double Mild Thai Curry Chicken Noodle Soup

Double Mild Thai Curry Chicken Noodle Soup

with Asian Veggies & Crispy Shallots

Twirl some tender egg noodles around your fork and slurp up this aromatic curry soup, loaded with succulent chicken pieces and delicate Asian greens. Why not add a sprinkle of crispy shallots on top for an added textural treat?

Allergens:
Egg
Gluten
Wheat
Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

egg noodles

(Contains Egg, Gluten, Wheat;)

1 packet

celery

1 packet

Asian greens

2 packet

chicken thigh

1 packet

mild Thai red curry paste

1 packet

coconut milk

1 sachet

vegetable stock powder

½ packet

crispy shallots

Not included in your delivery

olive oil

1.5 cup

water

½ tbs

soy sauce

(Contains Gluten, Soy;)

1 tsp

brown sugar

1 tsp

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)3862 kJ
Calories923 kcal
Fat43.4 g
of which saturates23 g
Carbohydrate68.5 g
of which sugars12.4 g
Dietary Fibre9.1 g
Protein71.9 g
Sodium2486 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

2
2

• Meanwhile, finely chop celery. • Roughly chop Asian greens. • Slice chicken thigh into 1 cm strips.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot until slightly softened 1-2 minutes. • Add chicken strips, tossing occasionally, in batches, until browned and cooked through, 3-4 minutes. Season with salt and pepper. • Add Mild Thai red curry paste and cook, until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder, the water, soy sauce, brown sugar, vinegar and Asian greens, then simmer until slightly reduced, 1-2 minutes. • Add cooked egg noodles, tossing to combine, 1 minute.

4
4

• Divide mild Thai curry chicken noodle soup between bowls. • Top with crispy shallots to serve. Enjoy!