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Mild Sri Lankan Coconut Chicken Soup
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Mild Sri Lankan Coconut Chicken Soup

with Crushed Peanuts

Allergens:
Peanut

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
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1

green beans

1

chicken thigh

1

ginger paste

1

coconut milk

1

chicken stock pot

1

baby spinach leaves

1

crushed peanuts

(Contains Peanut; May be present: Tree Nuts, Gluten, Milk, Sesame, Soy. )

Not included in your delivery

olive oil

water

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Nutritional Values

Energy (kJ)2200 kJ
Calories0 kcal
Fat31.8 g
of which saturates18 g
Carbohydrate19.6 g
of which sugars14.3 g
Dietary Fibre0 g
Protein39.8 g
Cholesterol0 mg
Sodium1335 mg
The average adult daily energy intake is 8700 kJ

Instructions

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.

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 nSri Lankan coconut chicken soup between bowls. • Top with crushed peanuts to serve. Enjoy!