Indonesian Rendang Style Chicken Soup

with Lime and Coriander

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low-carb
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Instructions

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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.

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2 Prep chicken and vegetables

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

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3 Cook curry paste

Heat a large saucepan over a medium heat with a drizzle of olive oil. Once hot, add the curry paste (made on step 1) and fry for 5 min.

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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.

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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 with salt to taste. Divide the soup among bowls and garnish with lime wedges and chopped coriander.

Tips for fussy eaters

Pick out some of the chicken pieces and serve them with boiled rice and vegetable crudites.

Pro tip

Don't rush the frying of the curry paste. Caramelizing the paste builds depth of flavour.

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

Cooking Time: 30 min

Cals 373 · Prot 48.7 · Carbs 30.9 · Fat 5.8

Ingredients

Number of people

Curry paste

Shallots 2.00 Pieces
Garlic cloves 4.00 Pieces
Red chilli large 2.00 Pieces
Ginger 35.00 Grams
Lemongrass paste 15.00 Grams
Olive oil 2.00 Tbsp
Turmeric powder 2.00 Grams
Black pepper 0.50 Grams

For soup

Chicken breast 400.00 Grams
Carrot 2.00 Pieces
Green beans 200.00 Grams
Olive oil 1.00 Tbsp
Coconut milk 300.00 ML
Water 700.00 ML
Chicken stock cube 1.00 Pieces
Soy sauce 15.00 ML
Lime leaves 4.00 Pieces
Fresh coriander 15.00 Grams
Lime 1.00 Pieces
Salt 1.00 Tsp

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

Cooking Time: 30 min

Cals 373 · Prot 48.7 · Carbs 30.9 · Fat 5.8

Instructions

photo

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.

photo

2 Prep chicken and vegetables

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

photo

3 Cook curry paste

Heat a large saucepan over a medium heat with a drizzle of olive oil. Once hot, add the curry paste (made on step 1) and fry for 5 min.

photo

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.

photo

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 with salt to taste. Divide the soup among bowls and garnish with lime wedges and chopped coriander.

Tips for fussy eaters

Pick out some of the chicken pieces and serve them with boiled rice and vegetable crudites.

Pro tip

Don't rush the frying of the curry paste. Caramelizing the paste builds depth of flavour.

Ingredients

Number of people

Curry paste

Shallots 2.00 Pieces
Garlic cloves 4.00 Pieces
Red chilli large 2.00 Pieces
Ginger 35.00 Grams
Lemongrass paste 15.00 Grams
Olive oil 2.00 Tbsp
Turmeric powder 2.00 Grams
Black pepper 0.50 Grams

For soup

Chicken breast 400.00 Grams
Carrot 2.00 Pieces
Green beans 200.00 Grams
Olive oil 1.00 Tbsp
Coconut milk 300.00 ML
Water 700.00 ML
Chicken stock cube 1.00 Pieces
Soy sauce 15.00 ML
Lime leaves 4.00 Pieces
Fresh coriander 15.00 Grams
Lime 1.00 Pieces
Salt 1.00 Tsp
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