Curried Coconut Chicken Soup
with Noodles and Crispy Shallots- Wheat
- Soy
- Mustard
- Milk
- Fish
- Gluten
- Soy
- Crustaceans
- Egg
- Sesame
- Sulphites
- Wheat
- Tree nuts
- May contain traces of allergens
- Triticale
- Peanuts
Ingredients: Chicken breasts • Coconut milk (coconut extract, water) • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Carrot • Lime • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Spinach • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
170 g
Spaghetti
(Contains: Wheat)
1 unit(s)
Coconut Milk
2 tbsp
Curry Paste
(May be present: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)
6 g
Dal Spice Blend
(May be present: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
1 unit(s)
Lime
1 unit(s)
Carrot
28 g
Baby Spinach
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- To the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite.
- Reserve 2 1/2 cups (4 1/2 cups) pasta water.
- Strain spaghetti. Rinse under cold water, then set aside in the strainer.
- While spaghetti cooks, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop spinach.
- Pat chicken dry with paper towels. Cut into 1/2-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 6-8 min, turning occasionally, until golden and cooked through.**
- Meanwhile, reheat the same pot (from step 1) over medium. Add 1 tbsp (2 tbsp) oil and carrots. Cook for 4-5 min, stirring occasionally, until softened.
- Add curry paste and Dal Spice Blend. Cook for 1 min, stirring constantly, until fragrant.
- Add coconut milk, lime juice, lime zest, chicken stock powder and reserved pasta water. Bring to simmer.
- Once simmering, add chicken. Cook for 5-6 min, stirring occasionally, until carrots are tender and soup thickens slightly.
- Add spinach. Season with salt and pepper. Cook for 1 min, stirring frequently, until wilted.
- Divide spaghetti between bowls.
- Divide soup between bowls.
- Sprinkle with crispy shallots.
- Squeeze a lime wedge over top.
