Thai Green Curry Chicken

Soup
This delicious one pot soup will refresh your holiday memories!
Cals 742 · Prot 55 · Carbs 47 · Fat 38
Low Carb
25 min
Thai Green Curry Chicken Soup
This delicious one pot soup will refresh your holiday memories!
Cals 742 · Prot 55 · Carbs 47 · Fat 38
Low Carb
Ingredients
Soup
Chicken breast
400 Grams
Shallots
1 Piece
Garlic cloves
2 Pieces
Ginger
30 Grams
Eggplant
1 Piece
Carrot
1 Piece
Lemongrass
1 Piece
Olive oil
1 Tbsp
Green curry paste
30 Grams
Water
600 ML
Chicken stock cube 4*5*9*15*
1 Piece
Coconut milk
400 ML
Honey
20 Grams
Lime
2 Pieces
Fish sauce 6*10*
10 ML
To serve
Thai basil
15 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *6 Fish, *10 Wheat
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) 3101 / 742
Fats (g) 38.4
of which saturated (g) 22.1
Carbohydrates (g) 47
of which sugars (g) 15.6
Fibers (g) 17.5
Proteins (g) 55.4
Salt (g) 5.4
*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

Prep chicken and veg

1 Prep chicken and veg

Chop the chicken. Peel and chop the shallots and garlic. Peel and grate the ginger. Peel the eggplant in a stripy pattern, then chop the eggplant. Separate the pea eggplants from their stems. Peel and finely chop the carrots. Mash the lemon grass stalk with something heavy.
Fry soup base

2 Fry soup base

Heat a large soup over a medium heat with a drizzle of oil. Add the chicken, shallots and carrot. Cook for 3 min. Add garlic, ginger and green curry paste. Stir for 1 min.
Add and boil

3 Add and boil

Add water, stock cube, coconut milk, lemon grass and honey. Bring to a boil, cover and reduce the heat to low. Simmer for 10 min.
Add

4 Add

Add eggplant and pea eggplants and cook for 5-8 min further until the vegetables are tender. Remove the lemon grass stalk. Finally stir in 1 Tbsp of lime juice and the fish sauce. Check the seasoning.
Serve

5 Serve

Divide to bowls and garnish with the fresh Thai basil leaves.
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