Perfect for a weekday lunch or as a hearty dinner!
A spice soup packed full of Asian aromatics. Serves 4, or 2 as a main.
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 potatoes 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)
- 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.
- 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.
- 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.