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Ready in 25 minutes

Chicken Khao Soi with Rice Vermicelli

Spiralized Squash, Cabbage & Basil

Cooking time

25 minutes

Servings

4

Calories

540 /serving

This is the moment to introduce the fam to the popular Southeast Asian dish of khao soi. Roughly translated as “cut noodles,” it features rice vermicelli and seared chicken thighs along with a medley of spiralized squash and shredded cabbage. Serve the works in a broth made of coconut milk, demi-glace, Thai lime leaves and a mild yellow curry paste. For a sharp boost, give it some basil leaves and a squeeze of lime juice before sitting down to this fabulously tasty dinner.

We will send you:

  • 4 Chicken thighs
  • 200g Shredded green cabbage
  • 1 Lime
  • 300g Spiralized butternut squash
  • 1 Bunch of basil
  • 2 Thai lime leaves
  • 225g Rice vermicelli
  • 12g Chicken demi-glace
  • 400ml Coconut milk
  • 36g Mild yellow curry paste
  • 21g Thai Time blend (turmeric, coriander, salt, mustard, fenugreek, garlic, cumin, onion, wheat flour, fennel, black pepper, brown sugar, ginger)

Contains: Mustard, Sulphites, Wheat

You will need:

Large pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Whisk
Total Fat
22 g
Saturated Fat
14 g
Sodium
1090 mg
Total Carb
65 g
Sugars
9 g
Protein
24 g
Fibre
5 g
Preparation
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Cook the chicken
Bring a large pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Once cool, thinly slice against the grain.
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Mise en place
Meanwhile, cut the lime into 6 wedges. Pick the basil leaves off the stems.
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Boil the vermicelli
Add the vermicelli to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Drain and rinse under cold water. Toss with a drizzle of oil to prevent sticking. Reserve the pot.
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Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the squash and cabbage, 4 to 6 min., until softened; season with S&P.
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Make the broth
Heat the reserved pot on medium-high. Add the coconut milk, demi-glace, curry paste, Thai lime leaves (gently bruise the leaves before adding), 3 cups water, the remaining spices and S&P. Cook, whisking occasionally, 4 to 6 min., until the flavours have combined and the broth is hot.
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Finish & serve
Remove the Thai lime leaves from the broth and discard; add the juice of 2 lime wedges and stir well. Divide the vermicelli between your bowls. Top with the vegetableschicken and broth. Garnish with the basil (roughly chop before adding). Serve the remaining lime wedges on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.