Green Curry Veggie & Noodle Soup
with Crushed Peanuts
Fast, fresh and full of bold Thai flavours, switch things up for dinner with this one-pan meal. Our green curry paste is the key player, and the flat noodles are perfect for slurping up all the coconutty goodness.
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
carrot
1 clove
garlic
1 bag
green beans
2 leaves
makrut lime leaves
1 tin
coconut milk
1 sachet
vegetable stock powder
1 packet
flat noodles
(Contains Gluten;)
½
long red chilli
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
Asian greens
½ tin
Thai green curry paste
(Contains Soy; May be present: Peanut. )
Not included in your delivery
1
olive oil
¾ cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Finely chop carrot. Finely chop garlic. Trim green beans and cut into thirds. Roughly chop Asian greens. • Thinly slice makrut lime leaves.
TIP: Makrut lime leaves have a fibrous texture, so make sure you slice them very thinly!
• In a deep frying pan or large saucepan, heat a drizzle of olive oil over a medium-high heat. • SPICY! The curry paste is spicy, use less if you're sensitive to heat. Cook carrot, stirring, until softened, 3-4 minutes. Add Thai green curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute. • Add coconut milk, the water, lime leaves and vegetable stock powder. Stir well to combine, then bring to a simmer.
• Add green beans and flat noodles to the soup. Cook until beans and noodles are tender, 3-4 minutes. • Stir the Asian greens through and cook until wilted, 2-3 minutes. • Add the soy sauce, stirring to combine. Season to taste, then remove from heat.
• Thinly slice long red chilli (if using). • Divide green curry veggie and noodle soup between bowls. • Sprinkle with chilli and crushed peanuts to serve.