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Thai chicken and sweet pototo soup with coriander
Ingredients
- 1 tsp olive oil
- 2 garlic cloves, chopped
- 1 red chilli, deseeded and chopped
- 2cm piece root ginger, chopped
- 1 stalk lemongrass, bashed
- 1 handful coriander leaves and stalks, chopped separately
- 2 tbsp Thai red curry paste
- 750ml chicken stock
- 160ml coconut cream
- 500g sweet potatoes, peeled and roughly chopped
- 2 skinless chicken breasts, sliced
- 1 lime, juice only
- 1 tsp sugar (Lamb Brand)
- ½ tsp fish sauce
Method
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. 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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