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Thai Red Curry Chicken Soup

Thai Red Curry Chicken Soup

Thai Red Curry Chicken Soup

with Veggies & Coriander

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Allergens:

Soy

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Tomato

1 packet

Green Beans

1 packet

Coriander

2

Garlic

330 g

Chicken Breast

1 packet

Thai Red Curry Paste

2 packet

Coconut Milk

1

Carrot

Nutritional Values

Calories592 kcal

Energy (kJ)2480 kJ

Fat37.1 g

of which saturates31.7 g

Carbohydrate22 g

of which sugars16 g

Dietary Fibre8 g

Protein42.8 g

Sodium1520 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Thinly slice carrot into half-moons. Trim green beans and cut into thirds. • 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 green beans, 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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