Indonesian Rendang Style Chicken Soup

Name: Indonesian Rendang Style Chicken Soup with Lime and Coriander
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Shallots; 4 Pieces of Garlic cloves; 2 Pieces of Large red chilli; 30 Grams of Ginger; 10 Grams of Lemongrass paste; 2 Tbsp of Vegetable oil; 2 Grams of Turmeric powder; 1 Tsp of Black pepper; 400 Grams of Chicken breast; 2 Pieces of Carrot; 250 Grams of Green beans; 2 Tbsp of Vegetable oil; 400 ML of Coconut milk; 500 ML of Water; 1 Pieces of Chicken stock cube; 20 ML of Soy sauce; 1 Pieces of Lime leaves; 15 Grams of Fresh coriander; 1 Pieces of Lime; 1 Tsp of Salt

with Lime and Coriander

Traditionally Rendang has the consistency of a curry, uses a rich mix of spices and almost always includes coconut milk.

Cals 645 · Prot 53 · Carbs 22 · Fat 38

Low Carb

30 min

Indonesian Rendang Style Chicken Soup with Lime and Coriander

Traditionally Rendang has the consistency of a curry, uses a rich mix of spices and almost always includes coconut milk.

Cals 645 · Prot 53 · Carbs 22 · Fat 38

Low Carb

Ingredients

Curry paste

Shallots

2 Pieces

Garlic cloves

4 Pieces

Large red chilli

2 Pieces

Ginger

30 Grams

Lemongrass paste

10 Grams

Vegetable oil

2 Tbsp

Turmeric powder

2 Grams

Black pepper

0.5 Tsp

For soup

Chicken breast

400 Grams

Carrot

2 Pieces

Green beans

250 Grams

Vegetable oil

2 Tbsp

Coconut milk

400 ML

Water

500 ML

Chicken stock cube 4*5*9*15*

1 Piece

Soy sauce 9*10*11*

20 ML

Lime leaves

0.7 Pieces

Fresh coriander

15 Grams

Lime

1 Piece

Salt

1 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *10 Wheat, *11 Gluten

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)	2702 / 645
Fats (g)	37.9
of which saturated (g)	22.1
Carbohydrates (g)	22
of which sugars (g)	6
Fibers (g)	9.5
Proteins (g)	53.3
Salt (g)	4.6

*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 Make curry paste

Peel and chop the shallots and garlic. Chop the chilli (tip: remove the seeds if you like it milder). Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Blitz the shallots, garlic, chilli, ginger, lemongrass paste, oil, turmeric and black pepper in a food processor or with a hand-held blender until smooth.

2 Prep chicken and vegetables

Chop the chicken breast into bite-size pieces. Peel and finely chop the carrot. Trim and chop the green beans into 2 cm pieces.

3 Cook curry paste

Heat a soup pot over a medium heat with a drizzle of vegetable oil. Once hot, add the curry paste (made in step 1) and fry for 5 min.

4 Simmer

Add the carrots, coconut milk, measured water, crumbled chicken stock cube, soy sauce and lime leaves. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer for 10 min. Meanwhile, chop the coriander roughly. Slice the lime into wedges.

5 Add chicken

Add the chopped chicken and the green beans and simmer for 5-7 min further or until the chicken is cooked through. Season to taste with a squeeze of lime juice and a pinch of salt.