Mild Mumbai 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.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
1
carrot
1
zucchini
1 bag
green beans
1 packet
chicken thigh
1 packet
ginger paste
1 packet
coconut milk
1 packet
chicken stock pot
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
1 cup
water
Nutritional Values
Utensils
Instructions
• 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 (when no longer pink inside), 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, 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 Mumbai spice blend and cook, until fragrant, 1 minute. • Add coconut milk, the water and chicken stock pot. 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 Mumbai coconut chicken soup between bowls. • Top with crushed peanuts to serve. Enjoy!