Coconut, Chicken Breast and Lentil Soup
with Kale and Buttery Naans
This Coconut, Chicken Breast and Lentil Soup is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
1 carton(s)
Lentils
½ unit(s)
Lime
1 sachet(s)
Pasanda Style Seasoning
180 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
(Contains Celery)
100 grams
Chopped Kale
40 grams
Mango Chutney
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
240 grams
Diced British Chicken Breast
Not included in your delivery
200 milliliter(s)
Water for the Soup
10 grams
Butter
Nutritional information
Utensils
Instructions
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Cut the tomato into 2cm chunks. Drain and rinse the lentils in a sieve.
Zest and halve the lime (see ingredients for amount).
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, fry the diced chicken and onion and cook, stirring frequently, until softened, 5-6 mins.
Add the pasanda style seasoning, lime zest and garlic. Stir-fry for 1 min more. Stir in the coconut milk, lentils, veg stock paste and water for the soup (see pantry for amount) until combined. IMPORTANT: Wash hands and utensils after handling raw meat.
Bring the soup to the boil, then reduce the heat to low and simmer until slightly thickened, 6-8 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Once thickened, stir through the tomato chunks. Add the kale and cook until tender and wilted, 2-3 mins.
Once the veg has been added to the soup, 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.
When toasted, generously spread the butter (see pantry for amount) over the naans.
Once the soup has thickened slightly, stir through the mango chutney and a squeeze of lime juice.
Season to taste with salt, pepper and more lime juice if needed. Remove from the heat.
Share the lentil soup between your bowls.
Serve with the buttery naans alongside.
Enjoy!
