Sweet Potato Coconut Soup

Recipe serves 

Ingredients 

• 1 tbsp. olive oil

• 1 onion, diced

• 1 jalapeño pepper, deseeded, sliced

• 3 cups (390g) sweet potato, peeled, cubed (about 3 medium)

• 1 tbsp. Thai red curry paste

• 3 cups (700ml) chicken stock

• 1x 14 oz. (400ml) can coconut milk, full fat

• 4 servings simple shredded chicken

• 4 tbsp. coriander, chopped

• chili flakes, to garnish

What you need to do

1. Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and jalapeño pepper and cook for about 5 minutes, until the onion is soft and translucent.

2. Add the sweet potatoes, curry paste, and chicken stock. Mix and bring to a boil, then reduce the heat to a simmer for about 10 minutes, until the potatoes are tender.

3. Take off the heat and allow it to cool slightly. Then using an immersion blender blend until smooth. Finally, add in the coconut milk, and heat over medium heat for 3-4 minutes.

4. To serve, divide between bowls, top with shredded chicken, and garnish with chopped coriander and chili flakes.

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