One Pot Thai Spiced Ginger and Lime Chicken Noodle Soup
with Charred Pepper, Spinach and Peanuts
The quantities provided above are averages only.
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 unit(s)
Bell Pepper
(May contain traces of: Celery)
2 unit(s)
Garlic Clove**
15 grams
Ginger Puree
1 sachet(s)
Thai Style Spice Blend
30 grams
Tomato Puree
180 milliliter(s)
Coconut Milk
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
240 grams
Diced British Chicken Breast
1 unit(s)
Lime
220 grams
Udon Noodles
(Contains: Wheat, Cereals containing gluten)
40 grams
Baby Spinach
Not included in your delivery
1 tbsp
Honey
300 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Cooking Instructions and Tips
a) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large saucepan on high heat.
b) Once the oil is hot, add the pepper and stir-fry until charred, 5-6 mins.
c) Then, add the garlic, ginger puree, Thai style spice blend and tomato puree. Stir-fry for a further 30 secs.
a) Next, stir in the coconut milk, soy sauce, honey and water for the sauce (see pantry for both amounts).
b) Bring to the boil then lower the heat and add the diced chicken breast.
c) Simmer until the chicken is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) Meanwhile, cut the lime into wedges.
b) Crush the peanuts in the unopened sachet using a rolling pin.
a) Once the chicken is cooked, add the udon noodles to the pan (they will separate once warmed through).
b) Then, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Use a fork to gently separate the noodles and simmer for a further 1 min.
c) Squeeze in some lime juice then taste and season with salt and pepper if needed. Remove from the heat.
a) Spoon the chicken noodle soup into your serving bowls and sprinkle over the peanuts.
b) Serve any remaining lime wedges on the side for squeezing over.
Enjoy!
