Southeast Asian Coconut Chicken Soup
with 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.
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 sachet
Southeast Asian Spice Blend
1 packet
Pea Pods
330 g
Chicken Thigh
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 packet
Baby Spinach Leaves
2 sachet
Chicken Stock Pot
1
Zucchini
1 packet
Coconut Milk
1
Carrot
1 packet
Ginger Paste
Not included in your delivery
1 drizzle
olive oil
1 cup
water
Utensils
Cooking Steps
• Thinly slice carrot and zucchini into half-moons.
• Trim and roughly chop pea pods.
• 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 pinkn inside), 4-6 minutes. Season with salt and pepper.
Transfer to a plate.
• Return frying pan to high heat with a drizzle of olive oil if needed. Add
carrot, zucchini and pea pods 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 Southeast Asian spice blend and cook until fragrant, 1 minute.
• Add coconut milk, the water, chicken stock and return cooked 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 Southeast Asian coconut chicken soup between bowls.
• Top with crushed peanuts to serve. Enjoy!
