Thai chicken and sweet potato soup

• rapeseed oil↗1 tsp olive or tsp
• garlic cloves↗2

  chopped

• red chilli↗1

  deseeded and chopped

• root ginger↗2cm chunk cm

  chopped

• stalk lemongrass1

  bashed

• coriander1 x 25g pack pack

  leaves and stalks chopped separately

• red Thai curry paste↗2 tbsp tbsp
• chicken stock↗750ml ml

  (made with 2 stock cubes)

• coconut cream↗1 small can (160ml) ml
• sweet potato↗500g g

  peeled and roughly chopped

• chicken breasts↗2 skinless

  sliced

• lime↗1

  juice only

• sugar↗1 tsp tsp
• fish sauce↗½ tsp tsp
• crusty bread↗

  to serve (optional)

Step-by-step instructions

1. 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.

2. 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.

3. 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.