Malaysian-Style Inspired Chicken Soup

LEVEL

EASY

TIME

45 MIN

SERVES

4

NUTRITION

CALORIES

392

FAT

13g

PROTEIN

19g

CARBS

53g

INGREDIENTS

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

Recipe Key>>

INSTRUCTIONS

Step 1

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

Step 2

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.

Step 3

Take the pan off the heat and blend the soup in a food processor or with a hand blender until smooth.

Step 4

Now, return the soup to the pan.

Step 5

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.

Step 6

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

QUICK TIPS

The soup is best served hot for soul-satisfying meal.

Discover Your Weight and Wellness Score

…and discover the key to lasting wellness.

The Keep it Off Scorecard benchmarks your ability to make lasting changes, lose weight naturally and keep it off. If you to love your life, love who you are at your core and love food again, this tool will identify your baseline.

Take this scorecard and find out how ready you are to Keep It Off – and receive a report that’ll tell you what to work on to make it happen.

Learn More