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).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
1 thumb
Ginger
1 unit
Lime
10 ounce
Chicken Breast Strips
1 tablespoon
Curry Powder
¾ cup
Farro
(Contains Wheat)
2 unit
Chicken Stock Concentrate
1 unit
Coconut Milk
(Contains Tree Nuts)
1 ounce
Sweet Thai Chili Sauce
Not included in your delivery
1 teaspoon
Sugar
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim, peel, and dice carrots into ½-inch pieces. Peel and mince or grate ginger. Zest and quarter lime.
• Heat a drizzle of oil in a large pot over medium-high heat. Add carrots; season with ¼ tsp salt (½ tsp for 4 servings). Cook, stirring occasionally, until slightly softened, 4-6 minutes. • Add ginger; cook, stirring, until fragrant, 30 seconds more.
• 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, ¼ tsp salt (½ tsp for 4 servings), and pepper. Stir until evenly coated.
• Add ½ 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 2½ 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.
• 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.
• 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.
Chicken is fully cooked when internal temperature reaches 165º.
