Super Quick Double Mumbai Coconut Chicken Soup
with Pre-Prep Veg & Crushed Peanuts- Peanuts
- Milk
- Gluten
- Wheat
- 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.
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
2 packet
chicken tenderloins
1 sachet
mild North Indian spice blend
(Contains: Milk;)
1 sachet
Sri Lankan spice blend
(Contains: Gluten, Wheat;)
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. • Cook chicken tenderloins, in batches, until browned and cooked through, 3-4 minutes each side.
• Return the frying pan to high heat with a drizzle of olive oil if needed. • Cook green veg mix, 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 Sri Lankan spice blend and cook until fragrant, 1 minute. • Add coconut milk, the water, chicken stock pot and return the chicken to the pan and, cook, stirring, until slightly thickened, 2-3 minutes. • Add baby spinach leaves to the saucepan, and cook until wilted, 1 minute. • Season to taste.
• Divide the Sri Lankan coconut chicken soup between bowls. • Top with crushed peanuts to serve. Enjoy!
