Warming veggie curry
Vegetable curry that tastes great and is so quick and easy to make, who'll even miss the meat?
Thai chicken and sweet potato soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 as a main or 4 as a starter
Skip to ingredients
- 1 tsp olive or rapeseed oil
- 2 garlic cloveschopped
- 1 red chillideseeded and chopped
- 2cm chunk root gingerchopped
- 1 stalk lemongrassbashed
- 1 x 25g pack corianderleaves and stalks chopped separately
- 2 tbsp red Thai curry paste
- 750ml chicken stock(made with 2 stock cubes)
- 1 small can (160ml) coconut cream
- 500g sweet potatopeeled and roughly chopped
- 2 skinless chicken breastssliced
- 1 limejuice only
- 1 tsp sugar
- ½ tsp fish sauce
- crusty breadto serve (optional)
Nutrition: per serving (4)
- kcal360
- fat18.1g
- saturates12.4g
- carbs30g
- sugars10.8g
- fibre3.2g
- protein19.2g
- salt2.1g
Method
step 1
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.
step 2
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 as an easier option freeze complete recipe.
step 3
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.
