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RUCHI
Thai tomato-chicken soup
Thai meal soup with chicken fillet, onion, Thai stir-fry mix, red curry paste, tomato soup, coconut milk and naan bread.
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Ingredients
Directions
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Cut the chicken fillet into narrow strips.
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Chop the onion.
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Heat the oil in a soup pan and fry the chicken breast in brown for 3 minutes.
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Stir in the onion and stir-fry mix and cook for 3 minutes.
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Fry the curry paste for 1 min.
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Add the base for tomato soup, water and coconut milk and stir until it boils. Let it simmer for another 5 minutes.
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Heat the flat bread according to the instructions on the package. Serve the soup with the flat bread.
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Nutrition
505Calories
Sodium18% DV440mg
Fat29% DV19g
Protein58% DV29g
Carbs17% DV51g
Fiber20% DV5g
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