with Veggies & Coriander
Nip that Thai curry craving in the bud with this four-step soup. Complete with plenty of veggies to keep the carbs in check, there's no need for noodles when you have sweet and earthy carrot, juicy tomatoes and crisp bamboo shoots to soak up the coconutty deliciousness. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Tomato
1
Bamboo shoots
1 tin
Garlic
2 clove
Chicken breast
1 packet
Coconut milk
1 tin
Water
0.5 cup
Brown sugar
1 tsp
Soy sauce
1 tbs
Coriander
1 bag
Thai red curry paste
0.75 tin
• Thinly slice carrot into half-moons. Drain bamboo shoots. • Roughly chop tomato. Finely chop garlic. • Cut chicken breast into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over high heat. • Cook carrot and bamboo shoots, tossing, until slightly softened, 4-5 minutes. • Add chicken and cook until slightly browned, 2-3 minutes.
• 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.
• Divide Thai red curry chicken soup between bowls. • Tear over coriander leaves to serve. Enjoy!
2670
kJ
Energy (kJ)
42
g
Fat
32.2
g
of which saturates
25.3
g
Carbohydrate
15.8
g
of which sugars
6.9
g
Dietary Fibre
37.9
g
Protein
1693
mg
Sodium
