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SPICY CHICKEN & SWEET POTATO SOUP WITH COCONUT MILK

Spicy, creamy, and fragrant with peppery ginger, this delicious soup is packed with chunks of chicken and sweet potato to make a real meal in a bowl.
Serves 4


Ingredients

• 2 tbsp. sunflower oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2 tsp. grated fresh ginger
• 2 green chilies, seeded and finely chopped
• 1/2 tsp. ground turmeric
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 2 sweet potatoes, diced
• 2 skinless, boneless, chicken breasts, cut into bite-size pieces
• 14-oz. can coconut milk
• 3 1/2 cups chicken stock
• Juice of about 1/2 lemon, to taste
• Salt and ground black pepper
• Chopped fresh cilantro, to serve


Directions

Heat the oil in a large saucepan. Add the onion and cook gently for 3 minutes. Add the garlic, ginger, and chilies, and fry for a further 2 minutes. Stir in the turmeric, cumin, and coriander. Add the sweet potatoes, chicken, coconut milk, and stock. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, until the chicken and potatoes are cooked.

Crush about half the sweet potato using the back of a spoon or fork, and stir to mix. Add lemon juice and salt and pepper to taste, then sprinkle with cilantro, and serve.
 

 

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