malaysian chicken soup
Nutrition per serving: 392 kcal | 13g Fats | 53g Carbs | 19g Protein
Serves: 4 | Prep: 10 mins | Cook: 35 mins
what you need.
1 tsp. coconut oil
1 tbsp. red curry paste
500g potatoes, peeled, chopped
4 cups chicken stock
¾ cup coconut milk, can
500g sweet potatoes, peeled, chopped
230g chicken thighs, skinless, boneless, chopped
2 tbsp. fish sauce
1 lime, juiced
chili flakes, to serve
4 tbsp. coriander, chopped, to serve
what you need to do.
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 a 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 chilli flakes and freshly chopped coriander.
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