Nip that chicken & prawn 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.
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.
1 sachet
Southeast Asian Spice Blend
1 packet
Ginger Paste
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 packet
Baby Spinach Leaves
1
Zucchini
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Pea Pods
1 packet
Coconut Milk
2 sachet
Chicken Stock Pot
1
Carrot
1 cup
water
1 drizzle
olive oil
• 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 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 and prawn soup between bowls.
• Top with crushed peanuts to serve. Enjoy!