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Super Quick Double Mumbai Coconut Chicken Soup
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Super Quick Double Mumbai Coconut Chicken Soup

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.

Tags:
Easy Prep
Quick
Super Quick
Allergens:
Peanut
Milk
Gluten
Wheat

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

Energy (kJ)2723 kJ
Fat28.1 g
of which saturates17 g
Carbohydrate14.4 g
of which sugars7.5 g
Protein83.3 g
Sodium1349 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

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

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