Red Curry Lentil Soup

Name: Red Curry Lentil Soup with Chicken and Coconut
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 10 Grams of Coconut flakes; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 80 Grams of Red lentils; 200 Grams of Tomato passata; 200 ML of Coconut milk; 600 ML of Water; 1 Piece of Chicken stock cube; 20 Grams of Red curry paste; 5 Grams of Brown sugar; 1 Tsp of Salt; 1 Tsp of Black pepper; 170 Grams of Natural yogurt; 15 Grams of Fresh coriander

with Chicken and Coconut

The perfect mix of creamy and crunchy!

Cals 674 · Prot 64 · Carbs 43 · Fat 26

Low Carb

30 min

Red Curry Lentil Soup with Chicken and Coconut

The perfect mix of creamy and crunchy!

Cals 674 · Prot 64 · Carbs 43 · Fat 26

Low Carb

Ingredients

Topping

Chicken breast

400 Grams

Coconut flakes

10 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Soup

Red lentils

80 Grams

Tomato passata

200 Grams

Coconut milk

200 ML

Water

600 ML

Chicken stock cube 4*5*9*15*

1 Piece

Red curry paste 7*

20 Grams

Brown sugar

5 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Natural yogurt 4*

170 Grams

Fresh coriander

15 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *7 Crustaceans

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2824 / 674
Fats (g)	25.9
of which saturated (g)	14.8
Carbohydrates (g)	43
of which sugars (g)	15.4
Fibers (g)	10.1
Proteins (g)	63.5
Salt (g)	5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Simmer

Add the lentils, tomato passata, coconut milk, measured water, stock cube, curry paste, brown sugar and a pinch of salt and pepper to a pot. Bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and simmer for 25 min.

2 Toast coconut

Meanwhile, toast the coconut flakes in a hot, dry pan for 2 min or until starting to brown. Transfer the toasted flakes to a plate. Reserve the pan.

3 Fry chicken

Slice the chicken breasts into bite-size pieces. Return the pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and cook for 5-6 min until golden and cooked through. Season with salt and pepper.

4 Blend soup

Once the lentils are soft, puree the soup in a food processor or with a hand-held blender until smooth. Check the seasoning.

5 Serve

Pick the coriander leaves. Divide the soup among bowls and top with the chicken slices and toasted coconut flakes. Serve with a dollop of yogurt and top with the coriander leaves.

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