One-Pot Chicken Breast Green Curry Soup
with Snow Peas and Peppers- Soy
- Anchovies
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Wheat
Ingredients: Chicken breasts • Sweet potato • Coconut milk (coconut extract, water) • Sweet bell pepper • Green curry paste (ginger, water, garlic, soy oil, onion, basil, sugar, salt, lemongrass, turmeric, xanthan gum, citric acid, spices, natural flavour, potassium sorbate) • Edamame (soy) • Snow peas • Fish sauce (anchovies) (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) • Cilantro.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Coconut Milk
7 g
Cilantro
56 g
Edamame
(Contains: Soy)
2 tbsp
Fish Sauce
(Contains: Anchovies May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
56 g
Snow Peas
4 tbsp
Green Curry Paste
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Sweet Potato
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then cut sweet potatoes into 1/4-inch pieces.
- Trim, then halve snow peas.
- Core, then cut pepper into 1/2-inch pieces.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Sear chicken for 2-3 min, flipping halfway through, until golden brown.
- Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)
- To the pot, add sweet potatoes and 2 cups (4 cups) water.
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 5-6 min, until fork-tender.
- Add peppers, snow peas and edamame.
- Return chicken to the pot along with any juices from the plate.
- Add 1/4 tsp (1/2 tsp) sugar, coconut milk and green curry paste. Bring to a boil over high.
- Once boiling, reduce heat to medium-low.
- Cook for 4-5 min, stirring occasionally, until curry is slightly thickened, sweet potatoes are tender and chicken is cooked through.** Season with salt and pepper.
- Meanwhile, roughly chop cilantro.
- Once chicken is cooked, remove the pot from heat.
- Stir in fish sauce.
- Divide curry soup between bowls.
- Sprinkle cilantro over top.
If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook chicken thighs.
