Super Quick Double Mumbai Coconut Chicken Soup
with Pre-Prep Veg & 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.
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 packet
ginger paste
1 packet
coconut milk
1 packet
chicken stock pot
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. )
1 bag
Green Veg Mix
2 packet
chicken tenderloins
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 sachet
Sri Lankan spice blend
(Contains Gluten, Wheat;)
Not included in your delivery
olive oil
¾ cup
water
Nutritional Values
Utensils
Instructions
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken tenderloins, in batches, until browned and cooked through, 3-4 minutes each side.
• Return the frying pan to high heat with a drizzle of olive oil if needed. • Cook green veg mix, until just softened, 2-3 minutes.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
• Reduce heat to medium, then add ginger paste, Mild North Indian spice blend and Sri Lankan spice blend and cook until fragrant, 1 minute. • Add coconut milk, the water, chicken stock pot and return the chicken to the pan and, cook, stirring, until slightly thickened, 2-3 minutes. • Add baby spinach leaves to the saucepan, and cook until wilted, 1 minute. • Season to taste.
• Divide the Sri Lankan coconut chicken soup between bowls. • Top with crushed peanuts to serve. Enjoy!