One-Pot Thai Coconut Chicken Soup
with Bok Choy and Crispy Shallots- Wheat
- Soy
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Wheat
Ingredients: Diced chicken breast • Coconut milk (coconut extract, water) • Carrot • Shanghai bok choy • Yellow onion • Lime • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • 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) • Cilantro.
Ingredients
340 g
Chicken Breast, Diced
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Carrot
1 unit(s)
Yellow Onion
7 g
Cilantro
1 unit(s)
Lime
1 unit(s)
Coconut Milk
2 tbsp
Red Curry Paste
(May be present: Milk, Soy, Sulphites)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half moons.
- Peel, then cut onion into 1/8-inch pieces.
- Cut bok choy into 1/2-inch pieces, keeping whites and greens separate. Rinse bok choy leaves to wash away any dirt.
- Heat a large pot over medium-high.
- While pot heats, pat chicken dry with paper towels. Season with salt and pepper.
- When pot is hot, add 1 tbsp (2 tbsp) oil and chicken. Cook for 3-4 min, flipping halfway until golden and cooked through.** (NOTE: Don't crowd the pot; cook chicken in 2 batches if needed.)
- Using a slotted spoon, remove chicken from pot and transfer to a bowl.
- Reheat pot over medium-low
- When hot, add 1/2 tbsp (1 tbsp) oil, carrots and onions. Season with salt and pepper. Cook for 2-3 min, stirring often until tender-crisp and golden.
- Add red curry paste, Cream Sauce Spice Blend and 1/4 tsp (1/2 tsp) sugar. Stir to combine.
- Add coconut milk, stock powder, bok choy whites and 1 1/2 cup (2 1/2 cups) water. Bring to a boil over high.
- Reduce heat to medium. Cover and cook 3-5 min, stirring occasionally, until veggies are tender.
- Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Stir lime zest, lime juice, chicken and bok choy greens into soup. Cook 1-2 min, stirring often until bok choy wilts. (TIP: If you prefer a brothier soup add more water, 1/4 cup at a time.)
- Season with salt and pepper.
- Divide soup between bowls.
- Sprinkle crispy shallots, and cilantro over top.
- Squeeze a wedge of lime over top.
