Thai Sweet Potato And Carrot Soup Food

THAI CHICKEN AND SWEET POTATO SOUP

Thai chicken and sweet potato soup image

A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics

Provided by Caroline Hire - Food writer

Categories Dinner, Soup

Time 35m

Yield Serves 2 as a main or 4 as a starter

Number Of Ingredients 15

Ingredients

1 tsp olive or rapeseed oil
2 garlic cloves, chopped
1 red chilli, deseeded and chopped
2cm chunk root ginger, chopped
1 stalk lemongrass, bashed
1 x 25g pack coriander, leaves 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 potato, peeled and roughly chopped
2 skinless chicken breasts, sliced
1 lime, juice only
1 tsp sugar
½ tsp fish sauce
crusty bread, to serve (optional)

Steps:

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.
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.
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.

Nutrition Facts : Calories 360 calories, Fat 18.1 grams fat, SaturatedFat 12.4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10.8 grams sugar, Fiber 3.2 grams fiber, Protein 19.2 grams protein, Sodium 2.1 milligram of sodium

CREAMY THAI SWEET POTATO SOUP

Creamy Thai Sweet Potato Soup image

Make and share this Creamy Thai Sweet Potato Soup recipe from Food.com.

Provided by Meddins

Categories Yam/Sweet Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 medium onions
2 sweet potatoes
1 carrot
1 pint vegetable stock
2 teaspoons lemongrass, paste
1 teaspoon dried coriander seed
1 teaspoon ground cumin
1 (13 1/2 ounce) can coconut milk
handful roasted cashew nuts

Steps:

In a large saucepan, fry onions in a small amount of oil for 3-4 minutes until soft.
Add chopped sweet potato and carrot and fry dry for a further 3-4 minutes.
Add herbs and spices, stir.
Add stock and coconut milk and leave to simmer with the pan lid on until vegetables are soft.
Remove lid and simmer until thickened slightly.
Take off heat and blend with hand mixer until a smooth consistency.
Add nuts to serve.

Nutrition Facts : Calories 281.1, Fat 18, SaturatedFat 15.7, Sodium 99, Carbohydrate 29.1, Fiber 5.6, Sugar 11.9, Protein 4.5

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