Chicken and Coconut Soup (with video)

Wholesome chicken soup with hearty potatoes, cooked in stock and coconut milk laced with red curry paste, finished with fragrant coriander and the heat of flaked chili.







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1 tsp. coconut oil 
1 tbsp. red curry paste 
17.5 oz. (500g) potatoes, peeled, chopped 
4 cups (1l) chicken stock 
¾ cup (180ml) coconut milk, can 
17.5 oz. (500g) sweet potatoes, peeled, chopped 
2 chicken thighs (8oz./230g), skinless, boneless, chopped 
2 tbsp. fish sauce 
1 lime, juiced 
chili flakes, to serve 
4 tbsp. coriander, chopped, to serve 

In a large saucepan, heat the coconut oil and the curry paste for 1-2 minutes, stirring constantly with a wooden spoon. 

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. 

Now, return the soup to the pan.  

Add the sweet potatoes and coconut milk and bring to the boil. Add the chicken to the soup and cook for 15 minutes until the sweet potatoes are tender, stir occasionally. 

When ready to serve, add in the fish sauce and lime juice. Serve with chili flakes and fresh chopped coriander. 









* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.

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Chicken and Coconut Soup (with video)

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