Red Thai Style Coconut Chicken Udon Soup
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Red Thai Style Coconut Chicken Udon Soup

Red Thai Style Coconut Chicken Udon Soup

with Pak Choi and Mushrooms

Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Red Thai Style Coconut Chicken Udon Soup is loaded with veg, chicken and thick udon noodles in a curried coconut milk base.

Tags:
Spicy
Calorie Smart
Low Carb
High Protein
Allergens:
Cereals containing gluten
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

1 unit(s)

Pak Choi

80 grams

Green Beans

1 unit(s)

Lime

120 grams

Sliced Mushrooms

75 grams

Red Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

180 milliliter(s)

Coconut Milk

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

220 grams

Udon Noodles

(Contains Cereals containing gluten)

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tsp

Sugar

200 milliliter(s)

Water for the Soup

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Nutritional information

Energy (kJ)2447 kJ
Energy (kcal)585 kcal
Fat25.1 g
of which saturates14.8 g
Carbohydrate43.3 g
of which sugars9 g
Dietary Fiber6.7 g
Protein43.6 g
Salt4.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Garlic Press
Large Saucepan

Instructions

Start the Prep
1

Peel and grate the garlic (or use a garlic press). 

Trim the pak choi, then thinly slice widthways. Trim and halve the green beans.

Zest and halve the lime.

Fry the Chicken and Mushrooms
2

Heat a drizzle of oil in a large saucepan on high heat.

Once hot, add the diced chicken and mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Bring the Flavour
3

Stir the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic into the mushrooms. 

Stir-fry for 1 min. 

Simmer the Soup
4

Pour the coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts) into the pan.

Bring to the boil, then add the green beans and the pak choi. Simmer until just tender, 4-6 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Cook the Noodles
5

Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.

Remove the pan from the heat. Stir in the lime zest and half the lime juice

Taste the soup and add more salt, pepper, lime juice and sugar if needed. 

Serve
6

Share the udon noodle soup between your bowls.

Cut any remaining lime into wedges for squeezing over.

Enjoy!

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