Sweet Potato Coconut Soup
Serves
6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 tbsp extra virgin olive oil
1 onion, diced
1 jalapeño pepper, deseeded, sliced
3 cups (390 g) sweet potato, peeled, cubed (about 3 medium sweet potatoes)
1 tbsp Thai red curry paste
3 cups (700 ml) chicken stock
14 oz (400 ml) can full-fat coconut milk
4 servings Simple Shredded Chicken (see original recipe)
4 tbsp coriander, chopped
chili flakes, to garnish
Nutrition
(Per Serving)
Calories
300
Fats
15 g
Protein
22 g
Carbs
19 g
Instructions
- Heat olive oil in heavy-bottomed saucepan over medium heat. Add onion and jalapeño pepper and cook until onion is soft and translucent (about 5 minutes).
- Add sweet potatoes, curry paste, and chicken stock. Mix, bring to a boil, then reduce heat to simmer until potatoes are tender (about 10 minutes).
- Take off heat and let cool slightly. Then, use immersion blender to blend until smooth. Add coconut milk and heat over medium heat for 3 to 4 minutes.
- To serve, divide between bowls, top with shredded chicken, and garnish with chopped coriander and chili flakes.