Recipes
Chicken noodle soup
The Thai kit contains chillies, lemongrass, shallots, garlic and galangal – use the amount in the recipe.
The Thai kit contains chillies, lemongrass, shallots, garlic and galangal – use the amount in the recipe.
Cook: 45 Mins
Serves: 4
Price: £2.40 per serving
Nutritional Information
Each 378g serving contains
Energy
2030kj
485kcal
2030kj
485kcal
24%
Fat
18g
18g
Med
26%
26%
Saturates
14g
14g
Med
69%
69%
Sugars
9.7g
9.7g
Med
11%
11%
Salt
4.1g
4.1g
High
68%
68%
of your reference intake.
Typical energy values per 100g:
537kj/128kcal
Typical energy values per 100g:
537kj/128kcal
Ingredients
1 lime, zest of
1 tbsp lime juice
25g pack fresh coriander
500g pouch Asda Extra Special Chicken Stock
1 pack Asda Thai Selection Kit
1 tbsp soy sauce
1 tbsp Thai fish sauce (nam pla)
1⁄4 level tsp turmeric
2 chicken breast fillets, cut into small pieces
200g pack Asda Mangetout and Baby Corn, halved
1 red pepper, de-seeded and cut into small pieces
400ml can coconut milk
100g dried egg noodles
Method
1
Put the lime zest and the coriander stems in a pan with the stock. From the Thai kit, grate 2cm galangal, slice 2 chillies, chop 1 shallot and crush 2 stems lemongrass with a knife. Add to the pan and bring slowly to the boil, cover and simmer for 20 minutes.
2
Mix the lime juice with the soy and Thai fish sauce, turmeric and, from the Thai Kit, 1 crushed garlic clove. Add the chicken and chill.
3
Remove the lemongrass and coriander from the broth. Add the chicken and the marinade. Cover and simmer for 10 minutes.
4
Add the mangetout, corn, pepper and coconut milk and simmer for 5 minutes.
5
Boil the noodles for 4-5 minutes. Drain and add to the soup. Spoon into 4 bowls and garnish each with a sprig of coriander.