Gingery Coconut Chicken Soup
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Gingery Coconut Chicken Soup

Gingery Coconut Chicken Soup

with Farro, Carrots & Lime

It sounds obvious to say a soup is warming—it’s served hot, after all—but this version is like a pair of cozy socks for your insides! Ginger, curry powder, and sweet Thai chile sauce add a ton of warming flavors. Instead of the usual rice or noodles, our chefs added fiber-rich farro, an ancient grain that adds a delightfully chewy texture and nuttiness to each bowl. So get those spoons ready (and maybe surprise yourself with lower heating bills, too).

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time10 minutes


serving amount

6 ounce


1 thumb


1 unit


10 ounce

Chicken Breast Strips

1 tablespoon

Curry Powder

¾ cup


(Contains Wheat)

2 unit

Chicken Stock Concentrate

1 unit

Coconut Milk

(Contains Tree Nuts)

1 ounce

Sweet Thai Chili Sauce

(Contains Soy)

Not included in your delivery

1 teaspoon


2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories660 kcal
Fat30 g
Saturated Fat13 g
Carbohydrate66 g
Sugar20 g
Dietary Fiber7 g
Protein38 g
Cholesterol100 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel



• Wash and dry produce. • Trim, peel, and dice carrots into 1⁄2-inch pieces. Peel and mince or grate ginger. Zest and quarter lime.

Cook Carrots

• Heat a drizzle of oil in a large pot over medium-high heat. Add carrots; season with 1⁄4 tsp salt (1⁄2 tsp for 4 servings). Cook, stirring occasionally, until slightly softened, 4-6 minutes. • Add ginger; cook, stirring, until fragrant, 30 seconds more.

Cook Chicken

• Pat chicken* dry with paper towels. Add chicken and a drizzle of oil to pot with carrots. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Season with curry powder, 1⁄4 tsp salt (1⁄2 tsp for 4 servings), and pepper. Stir until evenly coated.

Simmer Soup

• Add 1⁄2 cup farro (1 cup for 4 servings; be sure to measure—we sent more) to pot with chicken mixture. Cook, stirring, 1 minute. • Stir in stock concentrates and 2 1⁄2 cups warm water (4 cups for 4), scraping up any browned bits from bottom of pot. Season with a big pinch of salt. • Cover pot and bring to a boil, then immediately reduce heat to low. Simmer, covered, until flavors meld and farro is tender, 25-30 minutes.

Add Milk & Sauce

• Thoroughly shake coconut milk in container before opening. • Stir in coconut milk, chili sauce, and 1 tsp sugar (2 tsp for 4 servings). Bring to a boil over medium-high heat, then reduce heat to low. Simmer until flavors meld, 4-5 minutes.

Finish & Serve

• Stir in juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper to taste. • Divide soup between bowls. Sprinkle with lime zest. Serve with remaining lime wedges on the side.