Spicy Chicken Coconut Curry Soup
with Chickpeas, Cauliflower & Toast
Northern Indian flavors take center stage in this lush, savory-sweet, and spicy soup. Here, aromatic onion, garam masala, curry, and tomato paste are cooked just until fragrant. Next, cauliflower and chickpeas are added to create another layer of dimension—all simmered in coconut milk and savory vegetable stock, and all in one pot! Scallion greens are sprinkled over top for a pop of freshness. Toasted ciabatta adds a crisp crunch on the side.
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
1 unit
Yellow Onion
2 unit
Scallions
2 clove
Garlic
10 ounce
Cauliflower Florets
1 tablespoon
Curry Powder
1 teaspoon
Cumin
1 unit
Tomato Paste
1 teaspoon
Garam Masala
1 unit
Coconut Milk
(Contains Tree Nuts)
1 unit
Chickpeas
2 unit
Veggie Stock Concentrate
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
10 ounce
Chicken Breast Strips
Not included in your delivery
3 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and dice onion. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Cut cauliflower into bite-size pieces.
Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Transfer to a plate.
• Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until browned and softened, 3-4 minutes. (TIP: Add a splash of water if onion begins to brown too quickly.) Add scallion whites and garlic; cook, stirring frequently, until fragrant, 1 minute. • Add another drizzle of oil. Stir in curry powder, cumin, tomato paste, and half the garam masala (all for 4) until combined. Cook, stirring constantly, until fragrant, 30-60 seconds.
• Thoroughly shake coconut milk in container before opening. • To pot with veggies, add coconut milk, cauliflower, chickpeas and their liquid, stock concentrates, 1 cup water (2 cups for 4 servings), and a big pinch of salt (we used 1 tsp; 2 tsp for 4). Stir to combine. • Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is almost tender, 6 minutes. Uncover and cook until soup has thickened, 5-7 minutes more. TIP: If your soup isn’t thick enough, simmer until it reaches desired consistency. If your soup is too thick, add a few splashes of water. • Taste and season with salt and pepper.
Once soup has thickened, stir in chicken.
• Meanwhile, halve ciabatta. Drizzle cut sides with olive oil and sprinkle with salt and pepper. Toast until golden, then cut in half on a diagonal. • Divide soup between bowls. Sprinkle with scallion greens. Serve with toast on the side.
Chicken is fully cooked when internal temperature reaches 165°.
