Thai chicken and sweet potato soup

Name: Thai chicken and sweet potato soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tsp olive or rapeseed oil; 2 garlic cloves, chopped; 1 red chilli, deseeded and chopped; 2cm chunk root ginger, chopped; 1 stalk lemongrass, bashed; 1 x 25g pack coriander, leaves and stalks chopped separately; 2 tbsp red Thai curry paste; 750ml chicken stock (made with 2 stock cubes); 1 small can (160ml) coconut cream; 500g sweet potato, peeled and roughly chopped; 2 skinless chicken breasts, sliced; 1 lime, juice only; 1 tsp sugar; ½ tsp fish sauce; crusty bread, to serve (optional)

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 1.5

Author : Caroline Hire – Food writer

appetizer blended soup coconut

Instructions

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Step 1

Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.

Step 2

Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.

Step 3

Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.

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