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Indian Chicken, Veggie Coconut Soup
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Indian Chicken, Veggie Coconut Soup

Indian Chicken, Veggie Coconut Soup

with Tortilla Dippers, Mint & Yoghurt

We've brought back our gorgeous lentils to level up your typical veggie soup. With a creamy coconut base and some veggies to soak up the goodness, all you need are some tortillas to scoop up this chicken concoction.

Tags:
Quick Prep
Climate Superstar
Allergens:
Gluten
Soy
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

brown onion

1 packet

lentils

1 bag

Carrot & Zucchini Mix

1 packet

garlic paste

1 packet

coconut milk

1 packet

vegetable stock pot

6

mini flour tortillas

(Contains Gluten, Soy; May be present: Milk, Soy. )

1 bag

baby spinach leaves

1 bag

mint

1 packet

chicken breast

1 packet

mild curry paste

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

15 g

butter

2 cup

water

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Nutritional Values

Energy (kJ)4248 kJ
Fat40.4 g
of which saturates23.1 g
Carbohydrate91.1 g
of which sugars24.5 g
Protein63.6 g
Sodium3055 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. Rinse and drain lentils. Cut chicken breast into 2cm chunks. • Heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until brown and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate, cover to keep warm. • Cook onion and carrot & zucchini mix, until softened, 4-5 minutes. • Add mild curry paste, the butter and garlic paste and cook, stirring, until softened, 3 minutes

2
2

• Stir in lentils, coconut milk, cooked chicken, vegetable stock pot and the water. Bring to the boil then reduce heat to medium. Stir well to combine. Simmer until slightly thickened, 6-8 minutes.

3
3

• Meanwhile, slice mini flour tortillas into 3cm strips. • Place tortilla strips in a single layer on an oven tray lined with baking paper and drizzle or brush with olive oil and season with salt and pepper. • Bake until golden, 8-10 minutes.

TIP: Use two oven trays if your tortilla strips don’t fit in a single layer.

4
4

• To the saucepan with the soup, add baby spinach leaves and stir to combine, cook until wilted, 1-2 minutes. Remove from heat and season to taste. • Divide the Bengal veggie and chicken coconut soup between bowls. Top with Greek-style yoghurt and tear over mint leaves. • Serve with tortilla dippers. Enjoy!