Spicy Coconut Curry Chicken Noodle Soup

Name: Spicy Coconut Curry Chicken Noodle Soup with Cabbage, Carrot & Scallions
Total time: 15 min
Yield: 2
Cuisine: Southeast Asia
Ingredients: 2 clove Garlic; 2 unit Scallions; 10 ounce Chopped Chicken Breast; 4 ounce Red Cabbage and Carrot Mix; 2 tablespoon Soy Sauce; 4.5 ounce Ramen Noodles; 1 unit Coconut Milk; 1 ounce Sweet Thai Chili Sauce; 2 tablespoon Green Curry Paste; Salt; Pepper; 1 teaspoon Cooking Oil

with Cabbage, Carrot & Scallions

Recipe Development TeamPublished on November 01, 2023

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Spicy chicken. Noodles. Veggies. Curry spices. If you’re looking for a quick, warming dinner idea, look no further! Here, you’ll sauté chicken with scallions and garlic, then add cabbage, carrots, soy sauce, and coconut milk. Stir in our savory concentrated green curry paste, sweet Thai chili sauce, and chewy quick-cooking ramen noodles, then top with a scattering of fresh scallion greens for a pop of color and flavor. Best of all, you’ll be digging into this comforting bowl in a quick 15 minutes.

Tags:

New

•Spicy

•Easy Cleanup

•Easy Prep

•Quick

Allergens:

Soy

•Wheat

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

2 unit

Scallions

10 ounce

Chopped Chicken Breast

4 ounce

Red Cabbage and Carrot Mix

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

4.5 ounce

Ramen Noodles

(Contains: Wheat)

1 unit

Coconut Milk

(Contains: Tree Nuts)

1 ounce

Sweet Thai Chili Sauce

2 tablespoon

Green Curry Paste

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories670 kcal

Fat23 g

Saturated Fat16 g

Carbohydrate67 g

Sugar14 g

Dietary Fiber2 g

Protein42 g

Cholesterol105 mg

Sodium2020 mg

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

•Medium Pot

•Large Pot

Instructions

1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

2

• Cut chicken* into bite-size pieces if necessary. • Heat a drizzle of oil in a large pot over high heat. Add chicken, garlic, scallion whites, salt, and pepper; cook, stirring, until chicken is lightly browned and scallion whites are softened, 2-4 minutes (chicken will finish cooking in Step 3).

3

• Stir cabbage and carrot mix, soy sauce, and 1½ cups water (3 cups for 4 servings) into pot with chicken. Cover and bring to a boil, then reduce to a simmer. Cook, stirring, until veggies are tender and chicken is cooked through, 2-4 minutes.

4

• Once medium pot of water is boiling, add noodles; cook, stirring occasionally, until al dente, 1-2 minutes. • Drain, then rinse noodles under cold water, 30 seconds.