Malaysian Chicken Soup

  • 1 tsp coconut oil
  • 1 tbsp red curry paste
  • 500 g potatoes, peeled, chopped
  • 1 l chicken stock
  • 180 ml coconut milk
  • 500 g sweet potatoes, peeled, chopped
  • 2 chicken thighs, skinless,boneless,chopped
  • 2 tbsp fish sauce
  • 1 lime juice
  • chili flakes to serve
  • 4 tbsp coriander, chopped, to serve
  1. n a large saucepan, heat the coconut oil and the curry paste for 1-2 minutes, stirring constantly with a wooden spoon.

  2. Add the potatoes and chicken stock to the pan and bring to boil. Now turn the heat down and simmer for 10-15 minutes until the potatoes are tender. Take the pan off the heat and blend the soup in a food processor or with a hand blender until smooth.

  3. Now, return the soup to the pan.

  4. Add the sweet potatoes and coconut milk and bring to the boil. Add the chicken to the soup and cook for 15 minutes until the sweet potatoes are tender, stir occasionally.

  5. When ready to serve, add in the fish sauce and lime juice. Serve with chili flakes and fresh chopped coriander.

  • Nutrition/Serving: 392Kcal/13g Fat/53g carbohydrate/19g Protein/1g Fibre
  • From our January 2021 Recipe Pack
Dairy Free, Gluten Free, Meal Planning