Spicy Coconut Curry Chicken Soup
with Red Cabbage, Carrots & Lime
No matter the weather or season, soup is one major way to our hearts. For tonight's dinner, our chefs re-imagined coconut curry soup, but in a flash: you’ll pan-sear chicken with cabbage and carrots, then simmer with toasted curry powder, scallions, lime, and coconut milk in one big pot. The result is a light but satisfying meal with slow-cooked flavor in just 15 minutes! Add as much sweet chili sauce as you like to bring the heat, and enjoy a real heart- and belly-warmer of a meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Breast Strips
Red Cabbage & Carrot Mix
Chicken Stock Concentrate
Sweet Thai Chili Sauce
(Contains Tree Nuts)
Not included in your delivery
• Wash and dry produce. • Thinly slice scallions, separating whites from greens. Quarter lime.
• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pot over medium-high heat. Add scallion whites and curry powder; cook, stirring, until fragrant, 30 seconds. • Add another drizzle of oil and add chicken in a single layer. Cook, undisturbed, until lightly browned on bottom, 2-3 minutes. • Stir in cabbage and carrot mix and a large pinch of salt and pepper. Cook, stirring occasionally, until veggies begin to wilt, 1-2 minutes more (the chicken will finish cooking in the next step).
• In a medium bowl, whisk together cornstarch, stock concentrates, half the chili sauce (all for 4 servings), and 2 cups water (4 cups for 4). • Stir cornstarch mixture into pot with chicken and veggies. Bring to a boil; cook until soup is thickened and chicken is cooked through, 3-5 minutes. • Stir in coconut milk and a squeeze of lime juice (two squeezes for 4); season with salt and pepper to taste.
• Divide soup between bowls and top with scallion greens. Squeeze remaining lime wedges over top. Serve.
Chicken is fully cooked when internal temperature reaches 165°.