A smooth and and spicy chicken soup with a vibrant colour that’s packed full of Asian aromatics
Prep:5 mins
Serves 2 as a main or 4 as a starter
1 tsp olive or rapeseed oil2 garlic cloves, chopped1 red chilli, deseeded and chopped2cm chunk root ginger, chopped1 stalk lemongrass, bashed1 x 25g pack coriander, leaves and stalks chopped separately2 tbsp red Thai curry paste750ml chicken stock (made with 2 stock cubes)1 small can (160ml) coconut cream500g sweet potato, peeled and roughly chopped2 skinless chicken breasts, sliced1 lime, juice only1 tsp sugar½ tsp fish saucecrusty bread, to serve (optional)
STEP 1Heat 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 2Add 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 3Return 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.
