Gingery Coconut Chicken Soup
with Farro, Carrots & Lime
It sounds obvious to say a soup is warming—it’s served hot, after all—but this version is like a pair of cozy socks for your insides! Ginger, curry powder, and sweet Thai chile sauce add a ton of warming flavors. Instead of the usual rice or noodles, our chefs added fiber-rich farro, an ancient grain that adds a delightfully chewy texture and nuttiness to each bowl. So get those spoons ready (and maybe surprise yourself with lower heating bills, too).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
1 thumb
Ginger
1 unit
Lime
20 ounce
Chopped Chicken Breast
1 tablespoon
Curry Powder
¾ cup
Farro
(Contains Wheat)
2 unit
Chicken Stock Concentrate
1 unit
Coconut Milk
(Contains Tree Nuts)
1 ounce
Sweet Thai Chili Sauce
Not included in your delivery
Sugar
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim, peel, and dice carrots into 1⁄2-inch pieces. Peel and mince or grate ginger. Zest and quarter lime.
• Heat a drizzle of oil in a large pot over medium-high heat. Add carrots; season with 1⁄4 tsp salt (1⁄2 tsp for 4 servings). Cook, stirring occasionally, until slightly softened, 4-6 minutes. • Add ginger; cook, stirring, until fragrant, 30 seconds more.
• Open package of chicken* and drain off any excess liquid. Add chicken and a drizzle of oil to pot with carrots. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Season with curry powder, 1⁄4 tsp salt (1⁄2 tsp for 4 servings), and pepper. Stir until evenly coated.
• Add 1⁄2 cup farro (1 cup for 4 servings; be sure to measure—we sent more) to pot with chicken mixture. Cook, stirring, 1 minute. • Stir in stock concentrates and 21⁄2 cups warm water (4 cups for 4), scraping up any browned bits from bottom of pot. Season with a big pinch of salt. • Cover pot and bring to a boil, then immediately reduce heat to low. Simmer, covered, until flavors meld and farro is tender, 25-30 minutes.
• Once farro is tender, thoroughly shake coconut milk in container before opening. • Stir coconut milk, chili sauce, and 1 tsp sugar (2 tsp for 4 servings) into pot with soup. Bring to a boil over medium-high heat, then reduce heat to low. Simmer until flavors meld, 4-5 minutes.
• Stir in juice from two lime wedges (four wedges for 4 servings). Season with salt and pepper to taste. • Divide soup between bowls. Sprinkle with lime zest. Serve with remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165º.
