Indian Chicken, Veggie Coconut Soup
with Tortilla Dippers, Mint & Yoghurt
We've brought back our gorgeous lentils to level up your typical veggie soup. With a creamy coconut base and some veggies to soak up the goodness, all you need are some tortillas to scoop up this chicken concoction.
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.
Ingredients
1
brown onion
1 packet
lentils
1 bag
Carrot & Zucchini Mix
1 packet
garlic paste
1 packet
coconut milk
1 packet
vegetable stock pot
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
baby spinach leaves
1 bag
mint
1 packet
chicken breast
1 packet
mild curry paste
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
15 g
butter
(Contains Milk;)
2 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Rinse and drain lentils. Cut chicken breast into 2cm chunks. • Heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until brown and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a plate, cover to keep warm. • Cook onion and carrot & zucchini mix, until softened, 4-5 minutes. • Add mild curry paste, the butter and garlic paste and cook, stirring, until softened, 3 minutes
• Stir in lentils, coconut milk, cooked chicken, vegetable stock pot and the water. Bring to the boil then reduce heat to medium. Stir well to combine. Simmer until slightly thickened, 6-8 minutes.
• Meanwhile, slice mini flour tortillas into 3cm strips. • Place tortilla strips in a single layer on an oven tray lined with baking paper and drizzle or brush with olive oil and season with salt and pepper. • Bake until golden, 8-10 minutes.
TIP: Use two oven trays if your tortilla strips don’t fit in a single layer.
• To the saucepan with the soup, add baby spinach leaves and stir to combine, cook until wilted, 1-2 minutes. Remove from heat and season to taste. • Divide the Bengal veggie and chicken coconut soup between bowls. Top with Greek-style yoghurt and tear over mint leaves. • Serve with tortilla dippers. Enjoy!