Spicy Coconut Curry Chicken Soup

Name: Spicy Coconut Curry Chicken Soup with Red Cabbage, Carrots & Lime
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 unit Scallions; 1 Lime; 1 tbsp Curry Powder; 1 tbsp Cornstarch; 10 oz Chicken Breast; 4 oz Carrot; 2 unit Chicken Stock Concentrate; 1 oz Sweet Thai Chili Sauce; 1 Milk; 2 tsp Cooking Oil; Salt; Black Pepper

with Red Cabbage, Carrots & Lime

By Recipe0 System

No matter the weather or season, soup is one major way to our hearts. For tonight's dinner, our chefs re-imagined coconut curry soup, but in a flash: you’ll pan-sear chicken with cabbage and carrots, then simmer with toasted curry powder, scallions, lime, and coconut milk in one big pot. The result is a light but satisfying meal with slow-cooked flavor in just 15 minutes! Add as much sweet chili sauce as you like to bring the heat, and enjoy a real heart- and belly-warmer of a meal.

Thai

Indian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 Lime
1 tbsp Curry Powder
1 tbsp Cornstarch
10 oz Chicken Breast
4 oz Carrot
2 unit Chicken Stock Concentrate
1 oz Sweet Thai Chili Sauce
1 Milk
2 tsp Cooking Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Thinly slice scallions, separating whites from greens. Quarter lime.
2

Pat chicken* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites and curry powder; cook, stirring, until fragrant, 30 seconds.

Add another drizzle of oil and add chicken in a single layer. Cook, undisturbed, until lightly browned on bottom, 2-3 minutes.

Stir in cabbage and carrot mix and a large pinch of salt and pepper. Cook, stirring occasionally, until veggies begin to wilt, 1-2 minutes more (the chicken will finish cooking in the next step).
3

In a medium bowl, whisk together cornstarch, stock concentrates, half the chili sauce (all for 4 servings), and 2 cups water (4 cups for 4).

Stir cornstarch mixture into pot with chicken and veggies. Bring to a boil; cook until soup is thickened and chicken is cooked through, 3-5 minutes.

Stir in coconut milk and a squeeze of lime juice (two squeezes for 4); season with salt and pepper to taste.
4

Divide soup between bowls and top with scallion greens. Squeeze remaining lime wedges over top. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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