Curried Chicken Noodle Soup
with Noodles and Crispy ShallotsCalories
:
970 kcalProtéines
:
53g protéinesDurée de préparation
:
25 minutesDifficulty
:
FacileAllergènes:
- Blé
- Soya
- Moutarde
- Lait
- Poisson
- Gluten
- Soya
- Crustacés
- Oeuf
- Sésame
- Sulfites
- Blé
- Noix
- Peut contenir des traces d’allergènes
- Triticale
- Arachides
Warm, soupy noodles with tender chicken is good for the soul, especially when it has a South East Asian spin! This easy soup will become a go-to!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
2 pièce(s)
Poitrines de poulet
170 g
Spaghettis
(Contient: Blé)
1 pièce(s)
Lait de coco
4 cs
Pâte de cari
(Peut contenir : Moutarde, Lait, Poisson, Gluten, Soya, Crustacés, Oeuf, Sésame, Sulfites, Blé, Noix)
6 g
Mélange d’épices dal
(Peut contenir : Moutarde, Lait, Soya, Sésame, Sulfites, Blé, Noix, Triticale, Arachides)
7.5 g
Bouillon de poulet en poudre
(Contient: Soya Peut contenir : Moutarde, Lait, Sésame, Sulfites, Blé, Noix, Arachides)
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
1 pièce(s)
Lime
1 pièce(s)
Carotte
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
•Passoire
•Grande casserole
•Cuillères à mesurer
•Verre doseur
•Zesteur
•Grande poêle antiadhésive
Instructions
1
- To the boiling water, add spaghetti.
- Cook for 12-13 min, until tender.
- Strain spaghetti. Rinse under cold water, then set aside in colander.
2
- Meanwhile, peel, then cut carrot in half, lengthwise. Cut into 1/4-inch half moons.
- Zest and juice half the lime. Cut remaining lime into wedges.
3
- Pat chicken dry with paper towels. Cut into 1/2-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**
4
- Meanwhile, reheat the same pot (from Step 1), over medium-high. Add 1 tbsp (2 tbsp) oil and carrots.
- Cook for 4-5 min, stirring occasionally, until softened.
- Add curry paste and Dal Spice Blend. Cook for 1 min, stirring contantly, until fragrant.
5
- Add coconut milk, lime juice, lime zest, chicken stock powder and 2-1/4 cups (5 cups) water.
- Bring to simmer.
- Once simmering, reduce heat to medium. Simmer for 3-4 min, stirring occasionally, until carrots are tender and soup thickens slightly.
- Add spaghetti and chicken. Season with salt and pepper. Cook for 1 min, stirring, until warmed through.
6
- Divide soup between bowls.
- Sprinkle with crispy shallots.
