Soup Recipes -Recipe for Spicy Chicken & Sweet Potato Soup with Coconut Milk


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Spicy Chicken & Sweet Potato Soup with Coconut Milk

2 tablespoons sunflower oil
1 onion, finely chopped
3 garlic cloves, crushed
2 tablespoons grated fresh ginger
2 green chiles, seeded and finely chopped
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
2 sweet potatoes, diced
2 skinless, boneless, chicken breasts, cut into bite-size pieces
14 ounce can coconut milk
3 1/2 cups chicken stock
Juice of about 1/2 lemon, to taste
Salt and ground black pepper
Chopped fresh cilantro, to serve

Method

Heat the oil in a large saucepan. Add the onion and cook gently for 3 minutes. Add the garlic, ginger, and chilies, and fry for a further 2 minutes. Stir in the turmeric, cumin, and coriander. Add the sweet potatoes, chicken, coconut milk, and stock. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, until the chicken and potatoes are cooked.

Crush about half the sweet potato using the back of a spoon or fork, and stir to mix. Add lemon juice and salt and pepper to taste, then sprinkle with cilantro, and serve.

Serves: 4

Reprinted with permission from ©Quintet Publishing Limited, 500 Soups, published by Sellers Publishing click for book review

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