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Mild Sri Lankan Coconut Chicken & Prawn Soup
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Mild Sri Lankan Coconut Chicken & Prawn Soup

Mild Sri Lankan Coconut Chicken & Prawn Soup

with Crushed Peanuts

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.

Allergens:
Crustaceans
Milk
Jordnødder

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

1

Zucchini

1

Green Beans

1

Chicken Thigh

1

Ginger Paste

1

Peeled Prawns

1

Mild North Indian Spice Blend

1

Southeast Asian Spice Blend

1

Coconut Milk

1

Chicken Stock Pot

1

Baby Spinach Leaves

1

Crushed Peanuts

Not included in your delivery

olive oil

water

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Nutritional Values

Energy (kJ)2470 kJ
Calories590 kcal
Fat33.3 g
of which saturates19.4 g
Carbohydrate20.6 g
of which sugars15.1 g
Dietary Fibre9 g
Protein52.9 g
Sodium1941 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Thinly slice carrot and zucchini into half-moons. • Trim green beans and slice into thirds. • Cut chicken thigh into bite-sized chunks.

2

• 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.

3

• 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.

4

• 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!

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