Thai Chicken and Broccoli Soup

with Crispy Onions

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low-carb
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low-carb
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Instructions

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1 Prep

Trim and slice the spring onion. Chop the broccoli into small florets. Roughly chop the fresh coriander

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2 Sweat

Heat a large sauce pan or pot with a drizzle of oil over a medium heat. Add the curry pastechilli flakes (spicy!) and spring onion and fry for 2 min. 

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3 Simmer

Add the measured watervegetable stock cube and chicken. Simmer gently for 12 min. 

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4 Add

After 10 min, add the soy sauce, coconut milk and broccoli and cook, covered, for 6 min further or until the broccoli is tender. 

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5 Blitz

Once the broccoli is tender, transfer the chicken to a plate. Add the spinach and coriander to the sauce pan and cook for a final 1 min. Remove from the heat and, using a hand-held blender, blitz until entirely smooth. 

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6 Pull chicken

Using two forks, pull the chicken until it's fully shredded. Return the chicken to the sauce pan and season with a generous squeeze of lime juice. Divide among bowls and garnish with the fried onions

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Spinach is not only packed with vitamin C, it also carries a load of antioxidants and beta carotene which may increase the infection-fighting ability of our immune systems.

We love the combination of wholesome greens and creamy coconut in this quick to whip-up supper.

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 608 · Prot 52 · Carbs 29 · Fat 34

Dairy-Free

Ingredients

Number of people

Chicken breast 400 Grams
Spring onion 40 Grams
Broccoli 400 Grams
Fresh coriander 15 Grams
Vegetable oil 1 Tbsp
Green curry paste 30 Grams
Chilli flakes 2 Grams
Water 400 ML
Chicken stock cube 1 Piece
Soy sauce 10 ML
Coconut milk 200 ML
Baby spinach 40 Grams
Lime 1 Piece
Crispy onions 20 Grams

We love the combination of wholesome greens and creamy coconut in this quick to whip-up supper.

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 608 · Prot 52 · Carbs 29 · Fat 34

Dairy-Free

Instructions

photo

1 Prep

Trim and slice the spring onion. Chop the broccoli into small florets. Roughly chop the fresh coriander

photo

2 Sweat

Heat a large sauce pan or pot with a drizzle of oil over a medium heat. Add the curry pastechilli flakes (spicy!) and spring onion and fry for 2 min. 

photo

3 Simmer

Add the measured watervegetable stock cube and chicken. Simmer gently for 12 min. 

photo

4 Add

After 10 min, add the soy sauce, coconut milk and broccoli and cook, covered, for 6 min further or until the broccoli is tender. 

photo

5 Blitz

Once the broccoli is tender, transfer the chicken to a plate. Add the spinach and coriander to the sauce pan and cook for a final 1 min. Remove from the heat and, using a hand-held blender, blitz until entirely smooth. 

photo

6 Pull chicken

Using two forks, pull the chicken until it's fully shredded. Return the chicken to the sauce pan and season with a generous squeeze of lime juice. Divide among bowls and garnish with the fried onions

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Spinach is not only packed with vitamin C, it also carries a load of antioxidants and beta carotene which may increase the infection-fighting ability of our immune systems.

Ingredients

Number of people

Chicken breast 400 Grams
Spring onion 40 Grams
Broccoli 400 Grams
Fresh coriander 15 Grams
Vegetable oil 1 Tbsp
Green curry paste 30 Grams
Chilli flakes 2 Grams
Water 400 ML
Chicken stock cube 1 Piece
Soy sauce 10 ML
Coconut milk 200 ML
Baby spinach 40 Grams
Lime 1 Piece
Crispy onions 20 Grams
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