
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Burmese chicken noodle soup with pickled mustard greens
Dairy-Free, Gluten-Free
2 Servings, 650 Calories/Serving
25–40 Minutes
Our cashew butter–based soup sauce quickly infuses authentic flavor into this delightful slurpable gluten-free Burmese soup, served with vinegary mustard greens.
In your bag
- 5 ounces flat rice noodles
- ¾ pound organic mustard greens or other leafy greens
- Sun Basket Southeast Asian quick-pickle brine (apple cider vinegar - honey - fish sauce)
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1 organic Roma or other tomato
- 4 or 5 sprigs organic fresh cilantro
- Sun Basket Burmese soup base (gluten-free tamari - cashew butter - honey - sesame oil - rice vinegar - fresh garlic - fresh ginger)
- 1 cup chicken broth
- 1 tablespoon sambal oelek (optional)
Nutrition per serving
Calories: 650, Protein: 41g (82% DV), Fiber: 6g (24% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 115mg (38% DV), Sodium: 1280mg (53% DV), Carbohydrates: 80g (27% DV), Total Sugars: 12g, Added Sugars: (honey, broth contains trace amounts of added sugar): 8g (16% DV).
Contains:
Fish, Tree Nuts, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Cook the rice noodles
While the water heats and the noodles cook, prepare the mustard greens.
2
Pickle the mustard greens
- Remove any coarse stems from the mustard greens and discard; coarsely chop the greens, keeping the leaves and tender stems separate. Set aside the stems for the soup.
While the mustard greens cook, start the chicken soup.
3
Prep and cook the chicken soup
- Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-thick strips, then cut the strips crosswise into ½-inch cubes. Season generously with salt and pepper.
- Cut away the core from the tomato; coarsely chop the tomato.
- Coarsely chop the cilantro for garnish.
Serve
Kids Can!
- Time the rice noodles.
- Toss the noodles with oil.
- Garnish with the cilantro.