So, I’m currently enjoying a lovely week off from work. I recommend this to everyone! It’s important to recharge those batteries and get things done that you might not otherwise have time to do.
I decided to come and visit come back to Sheffield for a few days, catch up with some old friends and spend some time with my lovely mum. I texted my mum whilst on the train to see what’s for dinner (Standard) and she replied “soup & crusty bread.” I literally thought, wow… I’m going to be starving. I mean, I love to eat healthily but, it’s not usually what I expect when I go home, I expect to be fed so much that I can’t move. True Italian style.
But, to my surprise, there was a delicious Thai Chicken & Sweet Potato Soup waiting for me on the table as I entered my childhood home. It was so delicious that I feel it would criminal not to share the recipe with you guys.
It takes around 35-40 minutes to make including prep time. Serves 2 as a main or 4 as a starter.
Stuff you’ll need…
- 1 tsp Olive or rapeseed oil
- 2 Garlic Cloves, Chopped
- 1 red chilli, deseeded and chopped
- 2 cm chunk root ginger, chopped
- 1 stalk lemongrass, bashed
- 1 x 25g pack coriander, leaves & stalked 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 & roughly chopped
- 2 skinless chicken breasts, sliced
- 1 lime juice
- 1 tsp sugar
- 1/2 tsp fish sauce
- Optional- Crusty Bread to serve
What you’ll need to do…
- 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 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.
And there you go, healthy, flavoursome and simple way of cooking your own soup. There’s always something nice and homely about having soup. especially when having nice crusty bread with it. It’s a very wholesom soup, so you won’t be left feeling hungry afterwards and theres plenty of flavours to keep your taste buds tingling.