A smooth and and spicy chicken soup with a vibrant colour that’s packed full of Asian aromatics
Prep: 5 mins
Cook: 30 mins
Easy Serves 2 as a main or 4 as a starter
Nutrition: per serving (4):
kcal – 360 fat – 18.1g saturates – 12.4g carbs – 30g sugars – 10.8g
fibre – 3.2g protein – 19.2g salt – 2.1g
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.