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Red Thai Style Coconut Chicken Udon Soup

Red Thai Style Coconut Chicken Udon Soup

Red Thai Style Coconut Chicken Udon Soup

with Pak Choi and Mushrooms

Get 50% off 1st box + free dessert for life!

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

•Low Carb

•High Protein

Allergens:

Cereals containing gluten

•Soya

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.

Total35 minutes

Active 20 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

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 Fibre6.7 g

Protein43.6 g

Salt4.8 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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