Yellow Thai Style Chicken Noodle Soup
with Pak Choi and Tenderstem®
Looking for a quick and tasty midweek dinner option? Try cooking up our Yellow Thai Style King Prawn Noodle Soup in just 20-25 minutes for a delicious and speedy meal.
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.
Ingredients
1 pack(s)
Diced British Chicken Breast
1 unit(s)
Pak Choi
80 grams
Tenderstem Broccoli
1 unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
45 grams
Yellow Thai Style Paste
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
200 milliliter(s)
Coconut Milk
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
1 tsp
Sugar
150 milliliter(s)
Water for the Soup
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Heat a drizzle of oil in a large saucepan on medium-high heat.
b) Once the oil is hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
c) While the chicken is cooking, trim the pak choi, then thinly slice widthways. Halve the Tenderstem® broccoli widthways.
d) Zest and cut the lime into wedges.
a) Pour the boiled water from your kettle into another large saucepan with 1/4 tsp salt and bring back to the boil.
b) When boiling, add the noodles and broccoli. Cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Once the chicken is browned, add the Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste. Stir-fry for 30 secs.
b) Stir in the peanut butter and coconut milk. Mix well until combined.
c) Mix in the sugar and water for the soup (see pantry for both amounts). Stir until everything's well combined.
d) Bring to the boil, then lower the heat so the soup simmers gently. Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Add the pak choi to your soup.
b) Stir and cook until pak choi is tender, 2-3 mins.
a) Once the pak choi is cooked, add the cooked noodles and broccoli to the soup.
b) Bring up to the boil again, then immediately remove from the heat. TIP: Add a splash of water if it's a little too thick - you want a soupy consistency!
c) Stir in the soy sauce and squeeze in some lime juice from a lime wedge.
d) Taste and add more salt, sugar and lime juice if needed.
a) Share the noodle soup between your bowls.
b) Sprinkle over the lime zest to finish.
c) Garnish with any remaining lime wedges.
Enjoy!
