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?
The quantities provided above are averages only.
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.
Ingredients
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)
Nutritional Values
Utensils
Instructions
• 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.
• Meanwhile, finely chop celery. • Roughly chop Asian greens. • Slice chicken thigh into 1 cm strips.
• 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.
• Divide mild Thai curry chicken noodle soup between bowls. • Top with crispy shallots to serve. Enjoy!