Thai chicken and sweet potato soup

Thai chicken and sweet potato soup

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(77 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 2 as a main or 4 as a starter

A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics

Nutrition and extra info

  • Freezable

Nutrition: per serving (4)

  • kcal360
  • fat18.1g
  • saturates12.4g
  • carbs30g
  • sugars10.8g
  • fibre3.2g
  • protein19.2g
  • salt2.1g
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Ingredients

  • 1 tsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 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
    Thai curry paste

    Thai curry paste

    Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…

  • 750ml chicken stock (made with 2 stock cubes)
  • 1 small can (160ml) coconut cream
  • 500g sweet potato, peeled and roughly chopped
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 skinless chicken breasts, sliced
  • 1 lime, juice only
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • crusty bread, to serve (optional)

Method

  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.

  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.

  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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Comments, questions and tips

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tom_dickson's picture
tom_dickson
1st Mar, 2018
5.05
Brilliant flavours, like some others who have provided feedback, we chose to replace the coconut cream with coconut milk to make the soup a bit thinner. We also added noodles to make it more of a hearty meal and to add a bit more texture. This worked fantastically and will definitely be making this soup again and again.
simply colette
31st Jan, 2018
5.05
Really, really tasty soup. Definitely going to the top of my list
disenna48
21st Jan, 2018
5.05
My husband & I absolutely love this soup. Best home-made soup I've ever done, totally packed with flavour, really tasty and filling. I double up on the ingredients, make a big batch and freeze it for our lunches at work.
pontifex maximus's picture
pontifex maximus
13th Jan, 2018
5.05
Excellent recipe, thank you for sharing. I usually cook some green vegetables like broccoli in another pan. When the soup is ready i pour it over the vegetables....really nice!
dfens
22nd Nov, 2017
5.05
Outstanding. Possibly the most flavoursome soup I've ever eaten. Use coconut milk instead of cream for a thinner consistency if required. I've even gone heavy on the sweet potato and had it as a curry with rice!! I also prefer this chicken thigh instead of breast as it's a got more flavour.
snconnor
7th Nov, 2017
3.8
This was really tasty. I didn't have lemon grass so I use two slices of lemon rind which I didn't remove but blended in when the time came. If I made this again, I'd also swap out creamed coconut for coconut milk for a slightly runnier, smoother soup.
ricaroo
3rd Nov, 2017
5.05
Followed the recipe apart from adding an extra chill and this soup turned out Sooperb. Will be making it quite occasionally from now on.
luebkeval
21st Sep, 2017
5.05
This is probably one of the best soups I've ever made. Lot's of my favourite ingredients went into this and it has turned out great. Not keen on soups for a dinner party as I think they are too easy, but this one is exceptional and I would definately serve it to guests. I can highly recommend this recipe
Irqa
13th May, 2017
5.05
Just tried this recipe it was delicious. Easy to make and full of flavour.
Kyraniums
4th Mar, 2017
5.05
Super delicious. I always make a vegetarian version with vegetable stock and faux chicken. Adding some kefir lime leaves gives it that extra Thai flavour. Really good!

Pages

mashanam
13th Jun, 2014
hi. Can you please tell me if the lime juice, sugar and fish sauce in the end is used to marinate the chicken alone or it supposed to be added to the blended soup?
goodfoodteam's picture
goodfoodteam
12th May, 2015
Hi there mashanam, thanks for getting in touch. By the start of step 3 you should have a smooth blended soup. To this you add the raw chicken which poaches gently in the hot soup. Once it's cooked through and ready to serve the lime juice, sugar, fish sauce and remaining coriander is added to give extra flavour to the finished soup. Hope this helps to clarify, let us know how it turns out if you decide to make it. 
dutes8080
28th Apr, 2014
Sorry, just seen the icon .....doh!
dutes8080
28th Apr, 2014
Looks wonderful, can anyone tell me if it is freezable?
dopppers
22nd Apr, 2015
I know its late.....but definitely freezable!
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