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.
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.
Ingredients
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, Wheat; 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
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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 Indian veggie and chicken coconut soup between bowls. • Top with yoghurt and tear over mint leaves. Serve with tortilla dippers. Enjoy!