Thai Inspired Chicken and Butternut Coconut Soup
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Thai Inspired Chicken and Butternut Coconut Soup

Thai Inspired Chicken and Butternut Coconut Soup

with Spinach and Buttery Naan

This Thai Inspired Chicken and Butternut Coconut Soup is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Sesame
•Celery
•Milk
•Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

3 unit(s)

Garlic Clove

1 unit(s)

Onion

½ unit(s)

Lime

15 grams

Ginger Puree

45 grams

Yellow Thai Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

40 grams

Baby Spinach

1 pack(s)

Diced British Chicken Breast

Not included in your delivery

½ tsp

Sugar

250 milliliter(s)

Water for the Soup

20 grams

Butter

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Nutritional information

Energy (kJ)4363 kJ
Energy (kcal)1043 kcal
Fat45.4 g
of which saturates26.3 g
Carbohydrate105 g
of which sugars24.7 g
Protein52.2 g
Salt3.97 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Large Saucepan

Instructions

Roast the Butternut
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, sprinkle over the Thai style spice, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Prep Time
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.

Cut the lime into wedges. 

Fry the Spices
3

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and fry until softened, 4-5 mins.

Stir in the ginger puree, yellow Thai style paste and garlic. Cook until fragrant, 1 min. 

Bring on the Chicken Soup
4

Add the diced chicken, coconut milk, veg stock paste, sugar and water for the soup (see pantry for both amounts) into the pan.

Bring to the boil, then lower the heat to medium and simmer until the chicken is cooked through and the soup has started to thicken, 10-12 mins.

Taste and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the Veg
5

While the soup simmers, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once roasted, add the butternut to the soup, then stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. 

Add a squeeze of lime juice from a lime wedge, then taste and add more salt, pepper and lime juice if needed.

Serve
6

Once the naans are warmed, spread over the butter (see pantry for amount).

Share the chicken and butternut soup out between your bowls.

Serve with the buttery naan and any remaining lime wedges alongside. 

Enjoy!

7

If you'd like to use an air fryer, simply swap out the oven steps for the below:
1. Preheat your air fryer to 200°C. Prep, oil and season the butternut chunks.
2. Once hot, add them to the basket. Bake until golden and cooked through, 16-18 mins. Shake and turn halfway through.

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