Super Quick Mumbai Coconut Chicken Soup
with Pre-Prep Veg & Crushed Peanuts
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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!
