Mild Sri Lankan Coconut Chicken Soup
with Chili & Crushed Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Carrot
1
Zucchini
1
Green Beans
1
Chicken Thigh
1
Ginger Paste
1
Mild North Indian Spice Blend
(Contains: Milk;)
1
Southeast Asian Spice Blend
1
Coconut Milk
1
Chicken Stock Pot
1
Baby Spinach Leaves
1
Crushed Peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
water
Cooking Steps
• Thinly slice carrot and zucchini into half-moons. • Trim green beans and slice into thirds. • Cut chicken thigh into bite-sized chunks.
• 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.
• 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 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.
• Divide the Mild Sri Lankan coconut chicken soup between bowls. • Top with crushed peanuts to serve. Enjoy!
