with Veggies & Crispy Shallots
Dig into our flavour-packed curry soup, both heartwarming and easy to prepare. The spice-infused broth is rich in flavour and packed with tender pan-fried chicken and tossed veggies all bundled together with udon noodles. We’re sure you’ll come back for more!
Allergens
Utensils
Tags
Olive oil
Broccoli
1 head
Diced Chicken
1 packet
Mild Thai Red Curry Paste
1 packet
Sweet Soy Seasoning
1 sachet
Coconut milk
1 packet
Soy sauce
0.5 tbs
Water
2 cup
Udon noodles
1 packet
Baby Leaves
1 packet
Crispy Shallots
1 sachet
Diced bacon
1 packet
• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and broccoli florets, tossing occasionally, until browned and cooked through, 6-7 minutes. • Reduce heat to medium-high heat, add mild Thai red curry paste and sweet soy seasoning and cook, stirring, until fragrant, 1 minute. • Add coconut milk, soy sauce and the water. Stir to combine and bring to a simmer.
• Add udon noodles, until tender, 1-2 minutes. In the last minute of cook time, gently stir noodles with a fork to separate.
• Add baby spinach leaves and stir to combine. Season to taste.
• Divide mild Thai red curry chicken and noodle soup between bowls. • Sprinkle over crispy shallots. Enjoy! Little cooks: Add the finishing touch by sprinkling over the crisp!
2754
kJ
Energy (kJ)
658
kcal
Calories
28.9
g
Fat
14.5
g
of which saturates
51.5
g
Carbohydrate
14.1
g
of which sugars
12.8
g
Dietary Fibre
46.6
g
Protein
1001
mg
Sodium
