Malaysian Chicken Soup
This Malaysian chicken soup is a flavourful dish for four. Heat coconut oil and red curry paste, add potatoes and chicken stock, simmer until tender. Blend into a smooth soup. Add sweet potatoes, coconut milk, chicken, cook until tender. Season with fish sauce, lime juice. Serve hot, garnished with chili flakes and coriander. Easy peasy!
Equipment
- 1 Sauce Pan
- 1 hand blender or food processor
Ingredients
- 1 tsp. coconut oil
- 1 tbsp. red curry paste
- 17.5 oz. 500g potatoes, peeled, chopped
- 4 cups 1 litre of chicken stock
- ¾ cup 180ml coconut milk, can
- 17.5 oz 500g sweet potatoes, peeled, chopped
- 2 chicken thighs, skinless, boneless, chopped 8oz./230g
- 2 tbsp. fish sauce
- 1 lime, juiced
- chili flakes, to serve
- 4 tbsp. coriander, chopped, to serve
Instructions
- In a large saucepan, heat the coconut oil and the curry paste for 1-2 minutes, stirring constantly with a wooden spoon.1 tsp. coconut oil, 1 tbsp. red curry paste
- 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.17.5 oz. 500g potatoes, peeled, chopped, 4 cups 1 litre of chicken stock
- Now, return the soup to the pan.
- Add the sweet potatoes and coconut milk and bring to a boil. Add the chicken to the soup and cook for 15 minutes until the sweet potatoes are tender, stir occasionally.¾ cup 180ml coconut milk, can, 2 chicken thighs, skinless, boneless, chopped, 17.5 oz 500g sweet potatoes, peeled, chopped
- When ready to serve, add in the fish sauce and lime juice. Serve with chili flakes and freshly chopped coriander.2 tbsp. fish sauce, 1 lime, juiced, chili flakes, to serve, 4 tbsp. coriander, chopped, to serve
Video
Notes
Estimated Nutrition/Serving
- 392 cal
- 13g fats
- 53g carbs
- 19g protein
- 1g fibre