The protein cooking time listed in this recipe has been updated.
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Thai-style Free-range Chicken Noodle Soup with Cavolo Nero
Everyone loves chicken noodle soup on a cold day. Ours stars Thai red curry paste and coconut cream for extra comfort. Brown rice noodles soak up all the flavour. Cavolo nero adds a hit of green. Topped with free-range British diced chicken for all the protein.
High protein
6 plants
Serving size
Ingredients
- 300g diced British Free Range chicken breast
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 200ml coconut milk (Coconut, Water)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 handful of fresh coriander
- 80g sliced cavolo nero
- 2 garlic clove
- 4cm fresh ginger
- 1 unwaxed lime
- 3 spring onion
- 2 carrot
Nutritional Information
Calories: 649
Protein: 49g
Carbs: 61g
Fat: 24g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 3 spring onion
- 80g sliced cavolo nero (use half)
- 1 unwaxed lime (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 2 garlic clove
- 150g diced British Free Range chicken breast
- 4cm fresh ginger (use half)
- 2 carrot
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 722
Protein: 51g
Carbs: 74g
Fat: 26g
Thai-style Free-range Chicken Noodle Soup with Cavolo Nero
Everyone loves chicken noodle soup on a cold day. Ours stars Thai red curry paste and coconut cream for extra comfort. Brown rice noodles soak up all the flavour. Cavolo nero adds a hit of green. Topped with free-range British diced chicken for all the protein.
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Cooking Instructions
Before you start
- Pull out a medium saucepan, a peeler, a grater & a measuring jug
Start cooking the chicken
- Heat the medium saucepan with 1/2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 6 mins, until golden brown. Season with salt and pepper
Prep the veg
- Cut the carrots into 1/2cm thick half-moons (peel optional). Thinly slice the spring onions. Halve the lime. Finely grate the garlic and ginger. Pick any woody stalks from the cavolo nero
- Add the carrot to the chicken and cook for 4 mins, then add the garlic, ginger and half the spring onion. Cook for 2 mins, until fragrant
Build the dish
- Add the curry paste, and cook for 30 secs
- Add the coconut milk, stock powder, 500ml hot water (250ml for 1 person), the noodles, cavolo nero and juice from half the lime to the saucepan
- Bring to a boil, then simmer for 6-7 mins, stirring often, until the noodles and the chicken are cooked. Add a splash of water if it gets too dry. Season with salt
Final touches & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Roughly chop the coriander and stir through the soup. Share the soup between bowls and garnish with remaining spring onion and lime, cut into wedges
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