Yellow Chicken Curry Soup with a Jammy Egg
with lime & homemade crispy fried onions4.5(206)
Calories
:
999 kcalProtein
:
35.7g proteinDifficulty
:
EasyAllergens:
- Ei
- Soja
- Mosterd
- Mosterd
- Soja
- May contain traces of allergens
Coconut milk adds a creamy and rich texture to soups, along with a little bit of natural sweetness. It balances spices, enhances flavours and gives the dish a smooth, luxurious consistency.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 milliliters
Coconut milk
1 piece
Egg
(Contains: Ei)
½ piece
Carrot
50 g
Chopped sweetheart cabbage
75 g
White long grain rice
1 piece
Garlic
100 g
Chicken thigh strips
½ piece
Lime
1 piece
Onion
25 g
Yellow curry paste
(Contains: Mosterd, Soja, May contain traces of allergens, Soja, Mosterd)
½ sachet(s)
Yellow curry spices
Not included in your delivery
300 milliliters
Low sodium chicken stock
1 tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)4181 kJ
Calories999 kcal
Fat54.5 g
Saturated Fat22 g
Carbohydrate91.5 g
Sugar19.5 g
Dietary Fiber8.7 g
Protein35.7 g
Salt3.4 g
Potassium368.2 mg
Calcium58.9 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Soup pan with lid
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and wash the egg.
- Cook the rice for 4 - 6 minutes, then add the egg and boil alongside for 5 - 7 minutes.
- Rinse the egg under cold water and drain the rice, then set both aside.
- Meanwhile, prepare the stock and slice the carrot into thin crescents.
2
- Heat a drizzle of sunflower oil in a soup pot over medium-high heat and fry the chicken with the carrot and the cabbage for 5 minutes, covered.
- Slice the onion into half-rings.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the onion for 4 - 5 minutes, or until golden-brown and slightly crispy.
3
- Crush or mince the garlic and transfer to the soup pot, along with the curry paste and the yellow curry spices.
- Fry for 1 minute, then add the coconut milk, the ketjap and the stock.
- Mix well, then allow to simmer over low heat for 2 - 3 minutes.
- Meanwhile, juice half of the lime and cut the rest into wedges.
4
- Add the lime juice to the soup, then season to taste with salt and pepper. Peel and halve the egg.
- Serve the soup in bowls or deep plates, topped with the rice and the egg.
- Garnish with the fried onions and some sambal as preferred.
- Serve the lime wedges alongside.
