Mild Sri Lankan Coconut Chicken & Prawn Soup
with Crushed Peanuts
- Crustaceans
- Milk
- Peanuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Ingredients
1
Carrot
1
Zucchini
1
Green Beans
1
Chicken Thigh
1
Ginger Paste
1
Peeled Prawns
(Contains: Crustaceans;)
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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 peeled prawns, carrot, zucchini and green beans, and cook, tossing, until pink and starting to curl up, 3-4 minutes.
TIP: The chicken is cooked through when it is no longer pink in the middle.
• 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide the Mild Sri Lankan coconut chicken and prawn soup between bowls. • Top with crushed peanuts to serve. Enjoy!
