Chicken Noodle Soup in a Fragrant Coconut Broth
with fresh lemongrass, green beans & chili pepper
.
Tags:
Calorie Smart
Allergens:
Wheat
•Sesame
•Soy
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
¼ piece
Red chili pepper
1 piece
Carrot
100 g
Green beans
100 g
Chicken thigh strips
90 milliliters
Coconut milk
¼ piece
Fresh lemongrass
100 g
Fresh udon noodles
(Contains Wheat)
¼ piece
Lime
½ sachet(s)
Javanese wok paste
(Contains Wheat, Sesame, Soy)
5 g
Ginger paste
Not included in your delivery
½ tablespoon
Sunflower oil
300 milliliters
Low sodium chicken stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2673 kJ
Calories639 kcal
Fat36.8 g
Saturated Fat19.2 g
Carbohydrate47.4 g
Sugar12.6 g
Dietary Fiber15.4 g
Protein26.7 g
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Small Bowl
•Soup pan with lid
Cooking Steps
1
- Prepare the stock.
- Deseed and finely chop the red chili pepper*.
- Thinly slice the carrot. In a small bowl, marinate the chicken in the Javanese wok paste.
*Take care, this ingredient is spicy! Use as preferred.
2
- Discard the tips of the green beans and cut into small pieces.
- Heat the sunflower oil in a soup pot over medium heat and fry the ginger paste with the chili pepper for 1 - 2 minutes.
- Add the marinated chicken and stir-fry for 2 - 3 minutes.
Did you know… green beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help us feel more energised.
3
- Add the coconut milk and the stock.
- Use the base of a knife to bruise the lemongrass, then add it to the soup.
- Add the green beans and the carrot, then cover with the lid and allow to cook gently for 4 minutes.
- Add the udon noodles and then continue cooking for another 4 minutes.
4
- Juice half of the lime into a small bowl and then cut the rest into wedges.
- Take the lemongrass out of the soup and discard.
- Add lime juice to the soup as preferred, then season to taste with salt and pepper.
- Serve the soup in bowls and garnish with the lime wedges.