Spicy Coconut Curry Chicken Soup
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Spicy Coconut Curry Chicken Soup

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.

Calorie Smart
Carb Smart
Easy Prep
Tree Nuts

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

Total Time15 minutes
Prep Time5 minutes


serving amount

2 unit


1 unit


1 tablespoon

Curry Powder

1 tablespoon


10 ounce

Chicken Breast Strips

4 ounce

Red Cabbage and Carrot Mix

2 unit

Chicken Stock Concentrate

1 ounce

Sweet Thai Chili Sauce

1 unit

Coconut Milk

(Contains Tree Nuts)

Not included in your delivery

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories480 kcal
Fat26 g
Saturated Fat16 g
Carbohydrate25 g
Sugar10 g
Dietary Fiber3 g
Protein34 g
Cholesterol105 mg
Sodium530 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.


Paper Towel
Large Pot
Medium Bowl



• Wash and dry produce. • Thinly slice scallions, separating whites from greens. Quarter lime.

Start Soup

• 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).

Finish Soup

• 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°.