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Chicken Katsu Curry Noodle Soup

Serves

4 Persons

Prep Time

5 Minutes

Cook Time

15 Minutes

Chicken Katsu Curry Noodle Soup

Ingredients

  • 1 Jar of Bay’s Kitchen Katsu Curry Stir-in Sauce
  • 144g Bay’s Kitchen Concentrated Chicken Stock
  • 1.2 Litre Water
  • 250g Carrots
  • 250g Rice noodles
  • 200g Cooked chicken (approximately 2 breasts), shredded
  • 150g Edamame beans

To Serve:

  • 5g Chives, chopped
  • 1 Red or green chilli*, finely sliced

Nutrition (per serve):

  • Kcal – 488
  • Fat – 12g
  • of which saturates – 5.3g
  • Carbohydrates – 63g
  • of which sugars – 9.4g
  • Fibre – 6g
  • Protein – 20g
  • Salt – 2.4g

Method

  1. Put the Bay’s Kitchen Katsu Curry Stir-in Sauce into a pan and heat over a medium heat for a few minutes.

  2. Mix the Bay’s Kitchen Concentrated Chicken Stock and water in a pan and bring to the boil.

  3. Peel the carrots and cut into discs. Add these to the pan and boil for 3 minutes.

  4. Add the rice noodles and cook for a further 10 minutes (or according to the packet instructions).

  5. Once the noodles are cooked, remove from the heat and stir through the edamame beans and the shredded chicken.

  6. Serve and garnish with chopped chives and slices of chilli.

*Whilst chillies are a low FODMAP ingredient, some people with IBS have higher numbers of chilli pepper pain receptors in the gut, which can cause symptoms. If you’re sensitive to chilli, you can leave it out of this recipe.

This recipe has been reviewed and approved as Low FODMAP by Registered Dietician Laura Tilt @nutritilty, on behalf of Bay’s Kitchen.

Copyright Bay’s Kitchen. Please do not reprint without permission.

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