Super Quick Mumbai Coconut Chicken Soup

Name: Super Quick Mumbai Coconut Chicken Soup with Pre-Prep Veg & Crushed Peanuts
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet ginger paste; 1 packet coconut milk; ¾ cup water; 1 packet chicken stock pot; 1 bag baby spinach leaves; 1 packet crushed peanuts; 1 bag Green Veg Mix; 1 packet chicken tenderloins; 1 sachet mild North Indian spice blend; 1 sachet Mumbai spice blend

with Pre-Prep Veg & Crushed Peanuts

4.4

(52)

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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.

Tags:

Calorie Smart

•Under 30g carbs

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 Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

ginger paste

1 packet

coconut milk

1 packet

chicken stock pot

1 bag

baby spinach leaves

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 bag

Green Veg Mix

1 packet

chicken tenderloins

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

¾ cup

water

Nutritional Values

Energy (kJ)2008 kJ

Fat25.6 g

of which saturates16.2 g

Carbohydrate14.4 g

of which sugars7.5 g

Dietary Fibre8.2 g

Protein46.7 g

Sodium1279 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cut chicken tenderloins into 2cm chunks. • Cook chicken, tossing, until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it is no longer pink inside.

2

• Return frying pan to high heat with a drizzle of olive oil if needed. • Cook green veg mix, tossing, until just softened, 2-3 minutes.

TIP: Add a dash of water to the veggies to help speed up the cooking process.

3

• 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 and return the chicken to pan. Cook, stirring, until slightly thickened, 2-3 minutes. • Add baby spinach leaves to the pan, and cook until wilted, 1 minute. • Season to taste.