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Thai chicken and sweet potato soup

Thai chicken and sweet potato soup

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A star rating of 4.9 out of 5.124 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: per serving (4)
NutrientUnit
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
  • 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)

Method

  • 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.

Goes well with

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Overall rating

A star rating of 4.9 out of 5.124 ratings
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