Indian Chicken & Veggie Coconut Soup
with Tortilla Dippers, Mint & Yoghurt
We've brought back our gorgeous lentils and chicken 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 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
2 clove
garlic
1
carrot
1
zucchini
1 packet
lentils
1 packet
chicken breast
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 bag
mint
1 packet
coconut milk
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
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
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Finely chop brown onion and garlic. • Slice carrot and zucchini into half moons. • Rinse and drain lentils. • Cut chicken breast into 2cm chunks.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Set aside • Add onion, carrot and zucchini until softened, 4-5 minutes. • Add Mild curry paste, the butter and garlic and cook, stirring, until softened, 3 minutes.
• Add coconut milk, lentils, vegetable stock pot, cooked chicken and the water. Bring to the boil then reduce heat to medium. Stir well to combine. • Simmer until slightly thickened, 6-8 minutes.
• While the soup is simmering, 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 Indian veggie and chicken coconut soup between bowls. • Top with yoghurt and tear over mint leaves. Serve with tortilla dippers. Enjoy!