Spicy Chicken Coconut Curry Noodle Soup
with Carrots, Spinach & Lime
This hearty Thai-inspired coconut curry soup is packed with tender carrots, leafy spinach, and sweet Thai chili sauce. Load it up with springy ramen noodles, then finish with a squeeze of fresh lime juice and a sprinkling of zingy scallion greens for a beautifully balanced, crave-worthy, and colorful meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
2 unit
Scallions
1 tablespoon
Curry Powder
1 teaspoon
Garlic Powder
2 unit
Pho Stock Concentrate
1 unit
Veggie Stock Concentrate
1 ounce
Sweet Thai Chili Sauce
1 unit
Lime
4.5 ounce
Ramen Noodles
(Contains Wheat)
2.5 ounce
Spinach
1 unit
Coconut Milk
(Contains Tree Nuts)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a medium pot of water to a boil. Wash and dry produce. • Peel carrots; halve lengthwise and slice on a diagonal into 1⁄4-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
Open and drain tofu; press out excess water with paper towels. Cut into 3⁄4-inch cubes. Open package of chicken* and drain off any excess liquid. Season with salt and pepper. Heat a drizzle of oil in a large pot over medium-high heat. Using a spatula, arrange into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Cook, stirring occasionally, until tofu is browned all over, 3-4 minutes, or until chicken is cooked through, 4-6 minutes. Transfer to a plate; wipe out pot.
• Heat a large drizzle of oil in a large pot over medium-high heat. Add carrots, scallion whites, curry powder, salt, and pepper. Cook, stirring, until slightly softened, 1-2 minutes. • Stir 11⁄2 cups water (3 cups for 4 servings), pho stock concentrates, veggie stock concentrate, chili sauce, and garlic powder into pot with veggies. Bring to a boil, then reduce heat to medium low. Cook, stirring occasionally, until carrots are tender, 2-4 minutes.
Use pot used for tofu or chicken.
• Meanwhile, quarter lime.
• Once pot of water is boiling, add noodles; cook, stirring occasionally, until al dente, 1-2 minutes. • Drain, then rinse noodles under cold water for 30 seconds.
• Stir spinach, drained noodles, coconut milk, and a big squeeze of lime juice into pot with soup; cook, stirring, until spinach is wilted and soup is simmering, 1-3 minutes. • Taste and season with salt and pepper.
Stir tofu or chicken along with spinach, coconut milk, drained noodles, and a big squeeze of lime juice into pot with soup; continue as instructed.
• Divide soup between bowls. Sprinkle with scallion greens and serve with remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
