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Mild Mumbai Coconut Chicken Soup
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Mild Mumbai Coconut Chicken Soup

Mild Mumbai Coconut Chicken Soup

with Crushed Peanuts

Nip that chicken soup craving in the bud with this four-step soup. Complete with plenty of veggies to keep the carbs in check, you have the best ingredients to soak up all of this coconutty deliciousness.

Tags:
Easy Prep
Quick
Allergens:
Peanut
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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1 bag

green beans

1 packet

ginger paste

1 bag

baby spinach leaves

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

2 packet

chicken thigh

1 packet

coconut milk

1 packet

chicken stock pot

1 sachet

mild North Indian spice blend

(Contains Milk;)

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

1 cup

water

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Nutritional Values

Energy (kJ)3027 kJ
Fat40.2 g
of which saturates20.5 g
Carbohydrate19.6 g
of which sugars14.3 g
Protein70.2 g
Sodium1436 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• Thinly slice carrot and zucchini into half-moons. • Trim green beans and slice into thirds. • Cut chicken thigh into 2cm chunks.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned and cooked through, 4-6 minutes. Season. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil if needed. • Add carrot, zucchini and green beans, and cook until just softened, 2-3 minutes.

TIP: Add a dash of water to the veggies to help speed up the cooking process. TIP: Cook chicken in batches for the best results.

3
3

• Reduce heat to medium, then add ginger paste, Mild North Indian spice blend and Mumbai spice blend and cook, until fragrant, 1 minute. • Add coconut milk, the water, chicken stock pot and return chicken to the pan and cook, stirring, until slightly thickened, 2-3 minutes. • Add baby spinach leaves to the pan and cook until wilted, 1 minute. • Season to taste.

4
4

• Divide the mild Mumbai coconut chicken soup between bowls. • Top with crushed peanuts to serve. Enjoy!