Express
Curry Beef and Rice Soup
with corn and peppers
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
- Calorie-Conscious
- Gluten-Smart
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 16 oz. Ground Beef
- 16 oz. Cooked White Rice
- 8 oz. Mixed Diced Peppers
- 5⅗ fl. oz. Coconut Milk
- 5 oz. Frozen Corn
- 1 oz. Ramen Pork Flavor Broth Concentrate
- 2 Tbsp. Cornstarch
- 2 Green Onions
- 2 tsp. Minced Ginger
- 2 tsp. Garlic Salt
- 4 tsp. Curry Powder
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories570
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Carbohydrates47g
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Net Carbs43g
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Fat29g
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Protein27g
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Sodium1920mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Prepare Green Onions and Cook Vegetables
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place a large pot over medium-high heat and add 2 tsp. olive oil.Add white portions of green onions, mixed peppers, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir often until peppers are tender, 5-7 minutes. -
2 Add the Beef
Add ground beef, half the garlic salt (reserve remaining for broth), ginger, 1/4 tsp. salt, and a pinch of pepper to hot pot. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Drain any excess liquid from pot. Pot will be hot! Use caution. -
3 Add the Broth
In a mixing bowl, combine cornstarch and 1/4 cup water. Set aside.
Add remaining garlic salt, corn, curry powder, ramen base, and a pinch of pepper to hot pot. Stir occasionally until combined, 1-2 minutes.Add coconut milk, cornstarch mixture, 1/4 tsp. salt, and 3 cups water. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed. Stir to combine and bring to a simmer.Once simmering, stir occasionally until soup is slightly thickened, 6-8 minutes.Remove from burner.While soup cooks, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.Plate dish as pictured on front of card, placing rice in soup and garnishing with green portions of green onions. Bon appétit!
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