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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.

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Comments, questions and tips (83)

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Overall rating

A star rating of 4.8 out of 5.149 ratings

kirroyalle

Also agree with the other comments this is a delicious soup and easy to make. I too used chipotle and lime leaves because I didn’t have chillies or lemon grass. Worked well.

nataliecarrick03506

Absolutely delicious and very easy to make

billiejo

Made this many times but usually with leftover chicken from a roast dinner and also add some egg noodles to make a great chicken and noodle soup. The best one was using leftover Massaman roast chicken (also here on BBC GF) the flavours were amazing

borderbaker

Once prepped an easy delicious soup. Not too hot but a real Thai taste Could be served over rice to make a substantial meal. Really lovely

sharonchell

A really delicious curry/soup. I’ve done it with jasmine rice and it works really well.

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