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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 and chicken 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 concoction.

Tags:
Climate Superstar
Over 30g protein
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

2 clove

garlic

1

carrot

1

zucchini

1 packet

lentils

1 packet

chicken breast

1 packet

vegetable stock pot

1 bag

baby spinach leaves

1 bag

mint

1 packet

coconut milk

6

mini flour tortillas

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

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)4190 kJ
Fat39.9 g
of which saturates23 g
Carbohydrate88.7 g
of which sugars23.1 g
Protein64 g
Sodium2980 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. • Finely chop brown onion and garlic. • Slice carrot and zucchini into half moons. • Rinse and drain lentils. • Cut chicken breast into 2cm chunks.

2
2

• Heat a large saucepan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Set aside • Add onion, carrot and zucchini until softened, 4-5 minutes. • Add Mild curry paste, the butter and garlic and cook, stirring, until softened, 3 minutes.

3
3

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

4
4

• While the soup is simmering, 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.

5
5

• 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.

6
6

• Divide the Indian veggie and chicken coconut soup between bowls. • Top with yoghurt and tear over mint leaves. Serve with tortilla dippers. Enjoy!