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.*
Allergens
Utensils
Tags
Olive oil
Ginger paste
1 packet
Coconut milk
1 packet
Water
0.75 cup
Chicken stock pot
1 packet
Baby spinach leaves
1 bag
Crushed peanuts
1 packet
Green Veg Mix
1 bag
Chicken tenderloins
1 packet
Mild North Indian spice blend
1 sachet
Mumbai spice blend
1 sachet
• 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!
2008
kJ
Energy (kJ)
25.6
g
Fat
16.2
g
of which saturates
14.4
g
Carbohydrate
7.5
g
of which sugars
8.2
g
Dietary Fibre
46.7
g
Protein
1279
mg
Sodium
