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Southeast Asian Coconut Chicken Tender Soup
Southeast Asian Coconut Chicken Tender Soup

Southeast Asian Coconut Chicken Tender 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.

Allergens:
Peanuts
Milk

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 sachet

Southeast Asian Spice Blend

330 g

Chicken Tenderloins

1 packet

Pea Pods

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 packet

Ginger Paste

1

Carrot

Not included in your delivery

1 drizzle

olive oil

1 cup

water

Nutritional Values

Calories526 kcal
Energy (kJ)2200 kJ
Fat31 g
of which saturates17.8 g
Carbohydrate17.2 g
of which sugars11.5 g
Dietary Fibre6.9 g
Protein44 g
Sodium1270 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Cooking Steps

Get prepped
1

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

Cook the chicken & veggies
2

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, until browned and cooked through, 3-4 minutes each side. 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.
TIP: Chicken is cooked through when it is no longer pink inside.

Make the soup
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.

Finish & serve
4

• Divide the Mild Sri Lankan coconut chicken soup between bowls.
• Top with crushed peanuts to serve. Enjoy!

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