Chicken Khao Soi Inspired Curried Noodle Soup
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Chicken Khao Soi Inspired Curried Noodle Soup

with Garlicky Pak Choi, Carrots and Lime

Allergens:
Egg
•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 Time25 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

4 unit(s)

British Chicken Thighs

1 sachet(s)

Curry Powder Mix

1 unit(s)

Pak Choi

2 unit(s)

Garlic Clove

1 unit(s)

Carrot

1 unit(s)

Lime

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

45 grams

Yellow Thai Style Paste

180 milliliter(s)

Coconut Milk

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

½ tsp

Sugar for the Sauce

300 milliliter(s)

Water for the Sauce

1 tbsp

Honey

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Nutritional information

Energy (kJ)3759 kJ
Energy (kcal)899 kcal
Fat46.7 g
of which saturates21.9 g
Carbohydrate65.5 g
of which sugars14.6 g
Protein55.4 g
Salt5.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Grater
•Knife
•Kettle
•Medium Saucepan
•Small Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Lay the chicken thighs on a baking tray. Drizzle with oil, sprinkle over one third of the curry powder and season with salt and pepper.

When the oven is hot, roast on the middle shelf until browned and cooked through, 16-18 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.

2

Meanwhile, boil a kettle. Trim the pak choi, then separate the leaves.

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

Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.

Cut the lime into wedges. 

3

Once the kettle has boiled, pour the water into a medium saucepan with 0.5 tsp salt and bring to the boil.

Add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

4

Meanwhile, heat a drizzle of oil in large deep saucepan on medium-high heat.

Add the carrot and stir-fry until tender, 4-5 mins.

Next, add the yellow Thai style curry paste, half the garlic and the remaining curry powder. Stir-fry until fragrant, 1 min more. 

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

Stir to combine and bring to the boil. Once boiling, lower the heat to medium, simmer until the veg has softened, 3-4 mins.

5

When the chicken has 5 mins remaining, remove from the oven, drizzle over the honey (see pantry for amount) and return for the remaining cook time, 5 mins.

Meanwhile, heat a drizzle of oil in another small frying pan on high heat.

Add the pak choi and stir-fry until just soft, 2-3 mins. Stir in the remaining garlic and fry, 1 min more. Remove from the heat, squeeze in some lime juice and set aside.

6

When everything's ready, stir the egg noodles through the soup. Add a good squeeze of lime juice to the soup.

Taste, season with salt and pepper or more lime juice if you feel it needs it.

Share the noodles between bowls. Top the noodles with the chicken and pak choi along with any remaining lime wedges for squeezing over. 

Enjoy!

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