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Quick Thai Red Curry Chicken Soup

Quick Thai Red Curry Chicken Soup

Quick Thai Red Curry Chicken Soup

with Veggies & Coriander

Get up to $200 off!

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!

Tags:

Not Suitable for Coeliacs

•Calorie Smart

•Naturally Gluten-Free

•Under 30g carbs

•Spicy

Allergens:

Soy

•Gluten

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 Time

DifficultyEasy

Ingredients

Serving amount

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;)

Nutritional Values

Energy (kJ)2670 kJ

Fat42 g

of which saturates32.2 g

Carbohydrate25.3 g

of which sugars15.8 g

Dietary Fibre6.9 g

Protein37.9 g

Sodium1693 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

1

• Thinly slice carrot into half-moons. Drain bamboo shoots. • Roughly chop tomato. Finely chop garlic. • Cut chicken breast into 2cm chunks.

2

• 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.

3

• 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.

4

• Divide Thai red curry chicken soup between bowls. • Tear over coriander leaves to serve. Enjoy!

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