Southeast Asian Chicken Coconut Soup
with Makrut Lime & Noodles
This magic recipe will fill your home with fragrant spices and transport you to Southeast Asia. From the spiced coconut soup base to the tender chicken pieces and moreish noodles, every mouthful will have you feeling good inside and out.
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
2 clove
garlic
2 leaves
makrut lime leaves
1
carrot
1
capsicum
1 bunch
Asian greens
1 packet
chicken tenderloins
1.5 sachet
Southeast Asian Spice Blend
1 tin
coconut milk
1 packet
udon noodles
(Contains Gluten, Wheat;)
1 bag
coriander
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. )
Not included in your delivery
olive oil
1.5 cup
water
2 tbs
soy sauce
(Contains Gluten, Soy;)
2 tsp
brown sugar
Nutritional Values
Utensils
Instructions
Finely chop the garlic. De-stem and very finely slice the makrut lime leaves. Slice the carrot (unpeeled) into thin batons. Thinly slice the capsicum. Roughly chop the Asian greens. Roughly chop the coriander.
Thinly slice the chicken tenderloins into 1cm strips and season generously with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken until browned and cooked through, 5-6 minutes. Transfer to a plate. TIP: Chicken is cooked through when it's no longer pink in the middle.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and red capsicum and cook, tossing, until just softened, 3-4 minutes. Add another drizzle of olive oil with the Southeast Asian spice blend (see ingredients), garlic and makrut lime and cook until fragrant, 1 minute.
Add the coconut milk, water, soy sauce and brown sugar and stir to combine. Bring to a boil.
Add the Asian greens and the udon noodles to the broth and stir to combine. Cook, stirring to separate the noodles, until heated though and the greens have wilted, 2-3 minutes. Add the chicken and any resting juices to the pan and stir until heated through, 1 minute. Season to taste.
Roughly chop the coriander. Divide the noodles, veggies and chicken between bowls. Spoon over the chicken coconut soup and top with the coriander and crushed peanuts.