| Servings: | 2 |
| Kitchen Time: | 15 minutes |
| Allergens: | wheat, soy, sesame |
| Pairs Great With: | Coconut Panna Cotta |
Let’s get through this winter together! A big bowl of our cold cure broth loaded with aromatic herbs, comforting chicken, and long noodles sounds like the perfect way to rejuvenate.
Your kit includes:
-
K&M Cold Cure Broth
-
K&M Roasted Chicken Breast*
-
K&M Fried Shallots
-
Scallions
-
Cilantro
- Lime
- Fresh Rice Noodles
-
Broccoli
-
Baby Bok Choy
- Sriracha
- Hoisin
*Already made for you!
Instructions:
1) In a saucepan, bring the broth to a boil.
2) While the broth is heating, prep your garnishes: Slice the scallions on the bias. Mince the cilantro (including some of the stems – the most flavorful part!) and slice the lime in quarters. Set all aside.
3) Chop broccoli into medium-sized florets. Cut bok choy in half of quarters depending on size and rinse well (dirt likes to hide between the leaves!). These are your soup veggies!
4) Add desired amount of noodles to the broth (we like about half the package for two servings) and blanch in the broth for about 10 seconds to loosen the noodles. Remove the noodles with a pasta spoon or tongs into deep soup bowls and set aside.
5) Add the broccoli to the broth and simmer for about two minutes. Add the bok choy and roasted chicken breast to the broth and simmer until all veggies have reached your desired doneness – about 3-5 minutes.
6) Ladle broth with the chicken and veggies into your noodle bowls. Top with all the garnishes and a big squeeze of lime. Enjoy!
Ingredients:
K&M Cold Cure Broth (water, chicken bones, yellow onion, carrot, garlic, orange, ginger, jalapeño, lemongrass, turmeric root, black peppercorn, cinnamon, star anise, apple cider vinegar, sea salt, clove, bay leaf), K&M Roasted Chicken Breast (chicken breast, sea salt, pepper, onion powder, garlic powder, thyme, paprika, citric acid), K&M Fried Shallots (shallot, palm oil), Huy Fong Sriracha, Lee Kum Kee Hoisin (wheat, soy, sesame)
Allergens:
wheat, soy, sesame
