Super Quick Mumbai Coconut Chicken Soup
with Pre-Prep Veg & Crushed Peanuts- Peanuts
- Milk
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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.*
Ingredients
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide the super quick Mumbai coconut chicken soup between bowls. • Top with crushed peanuts to serve. Enjoy!
