Mild Mumbai Coconut Chicken Soup

Name: Mild Mumbai Coconut Chicken Soup with Crushed Peanuts
Total time: 25 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: olive oil; 1 carrot; 1 zucchini; 1 bag green beans; 1 packet chicken thigh; 1 packet ginger paste; 1 packet coconut milk; 1 cup water; 1 packet chicken stock pot; 1 bag baby spinach leaves; 1 packet crushed peanuts; 1 sachet mild North Indian spice blend; 1 sachet Mumbai spice blend

with Crushed Peanuts

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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.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

Allergens:

Peanuts

•Milk

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

1 bag

green beans

1 packet

chicken thigh

1 packet

ginger paste

1 packet

coconut milk

1 packet

chicken stock pot

1 bag

baby spinach leaves

1 packet

crushed peanuts

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

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

1 cup

water

Nutritional Values

Energy (kJ)2200 kJ

Fat31.8 g

of which saturates18 g

Carbohydrate19.6 g

of which sugars14.3 g

Dietary Fibre9.2 g

Protein39.8 g

Sodium1335 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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 (when no longer pink inside), 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, tossing, 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 Mumbai spice blend and cook, until fragrant, 1 minute. • Add coconut milk, the water and chicken stock pot. 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.