Quick Thai Red Curry Chicken Soup
with Veggies & Coriander- Soy
- Gluten
- May contain traces of allergens
- Peanuts
Nip that Thai curry craving in the bud with this four-step soup. Complete with plenty of veggies to keep the carbs in check, there's no need for noodles when you have sweet and earthy carrot, juicy tomatoes and crisp bamboo shoots to soak up the coconutty deliciousness. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
tomato
1 tin
bamboo shoots
2 clove
garlic
1 packet
chicken breast
1 tin
coconut milk
1 bag
coriander
¾ tin
Thai red curry paste
(Contains: Soy; May be present: Peanuts.)
Not included in your delivery
olive oil
½ cup
water
1 tsp
brown sugar
1 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. Drain bamboo shoots. • Roughly chop tomato. Finely chop garlic. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook carrot and bamboo shoots, tossing, until slightly softened, 4-5 minutes. • Add chicken and cook until slightly browned, 2-3 minutes.
• SPICY! You may find the curry paste hot. Add less if you're sensitive to heat. Stir in Thai red curry paste (see ingredients), tomato and garlic until fragrant, 1-2 minutes. • Stir in coconut milk, the water, the brown sugar and the soy sauce. Bring to boil, then reduce heat to medium and simmer until slightly thickened, 4-5 minutes.
• Divide Thai red curry chicken soup between bowls. • Tear over coriander leaves to serve. Enjoy!
