Mumbai Coconut Chicken Soup
with Pre-Prepped Veggies & Lime
- Milk
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 40g carbohydrates per serving.*
Ingredients
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
330 g
Chicken Tenderloins
1 packet
Coconut Milk
1 packet
Coriander
1 packet
Green Veg Mix
1
Lime
1 sachet
Mumbai Spice Blend
Cooking Steps
• Cut chicken tenderloins into 2m chunks. • Slice lime into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken tenderloins until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook green veg mix, tossing, until just softened, 3-4 minutes.
TIP: Add a dash of water to the veggies to help speed up the cooking process.
• Reduce heat to medium, then add Mild North Indian spice blend and Mumbai spice blend and cook until fragrant, 1 minute. • Add coconut milk, the water and return the chicken to the pan and cook, stirring, until slightly thickened, 2-3 minutes. • Season to taste with salt and pepper.
• Divide the Mumbai coconut chicken soup between bowls. • Tear over coriander and serve with lime wedges. Enjoy!
