Chicken and Sweet Potato Soup – Thai Style

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Ingredients

• Lakeshore Rapeseed Oil – 1 tsp
• Chicken Breasts, Finely Sliced (Skinless) – 2 pcs    
• Chicken Stock (Made with 2 Knorr Chicken Cubes)  – 750 ml
• Sweet Potato, Peeled and Roughly Chopped – 500 gm
• Renuka Coconut Cream – 1 small can (160 ml)
• Garlic Cloves, Chopped – 2 pcs
• Red Chilli, Deseeded and Chopped – 1 pc
• Chunk of Root Ginger, Peeled & Chopped – 2 cm
• Stalk of Lemongrass, Bashed – 1 pc
• Chopped Coriander Leaves and Stalks (Separate) – 25 gm
• Maeploy Thai Red Curry Paste – 2 tsp
• KTC Lime Juice – 1 pc
• Siucra Sugar – 1 tsp
• Squid Brand Fish Sauce – ½ tsp
• Crusty Bread, to serve (optional)

Order Ingredients

Method

• Step 1: Pour the Oil into a large saucepan and heat up. Pick the Chilli, Ginger, Garlic, Lemongrass, Coriander Stalks (not the Leaves) and Red Curry Paste and add them to the hot Oil. Continue cooking for 2 - 3 minutes until you sense the aromas of the added items.

• Step 2: Add Chicken Stock, Coconut Cream and Sweet Potatoes to the hot mixture, and continue cooking until the potatoes are soft (around 15 minutes). Get rid of the Lemongrass from the saucepan. Transfer the contents carefully to a blender and blitz until it becomes smooth. 

• Step 3: Pour the smoothened contents back into the saucepan. Add the Chicken Breast slices into the pan and cook on a low flame for 5 - 10 minutes or until the chicken is cooked. Add the Lime Juice, Sugar and Fish Sauce by stirring it in. Scatter with the Coriander Leaves. The Thai Style Chicken and Potato Soup is ready to serve now.

• Note: If you want to freeze the dish at any point of time during the cooking, do it at the end of Step 2. Otherwise, freeze the complete recipe at the end of preparation as an easy option. 

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