Basil, coriander, makrut lime leaves and green chillies give Thai Green its signature colour, as well as its fragrant flavour. Our One Pan Thai Green Style Chicken Noodle Soup will be on your table in less than 25 minutes.
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.
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
60 grams
Baby Corn
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
80 grams
Young Pea Pods
45 grams
Thai Green Style Paste
1 sachet(s)
Thai Style Spice Mix
30 grams
Cashew Butter
(Contains: Cashew nuts, Nuts May contain traces of: Brazil nuts, Nuts, Peanut, Pecan Nuts, Cashew nuts, Pistachio nuts, Walnuts, Hazelnuts, Macadamia Nuts, Almonds)
200 milliliter(s)
Coconut Milk
25 grams
Ketjap Manis
(Contains: Soya)
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
240 grams
Diced British Chicken Breast
1 tsp
Sugar
250 milliliter(s)
Water for the Sauce
Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.
Heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the diced chicken and carrot and stir-fry until tender, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the baby corn widthways.
Crush the peanuts in the unopened sachet using a rolling pin.
Once the carrot has softened, add the baby corn and young pea pods to the pan. Fry for 2-3 mins.
Add the Thai green style paste, Thai style spice mix (add less if you'd prefer things milder), cashew butter and garlic. Fry for 1 min more.
Stir through the coconut milk, ketjap manis, sugar and water for the sauce (see pantry for both amounts) and bring up to a boil.
Lower to a simmer and cook, until thickened slightly, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Add the udon noodles to the soup and cook, using a fork to gently separate them, until warmed through, 2-3 mins.
Taste and season with salt and pepper if needed.
Share your Thai style coconut noodle soup between serving bowls.
Finish by sprinkling over the peanuts.