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!
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)
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
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
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.
