Malaysian Chicken Soup
Boiled and mashed potatoes and sweet potatoes in chicken stock flavored with red curry paste and fish sauce and with chicken thighs makes for a filling delicious chicken soup.
Ingredients
Instructions
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In a large saucepan, heat the coconut oil and the curry paste for 1-2 minutes, stirring constantly with a wooden spoon.
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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.
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Now, return the soup to the pan.
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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.
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When ready to serve, add in the fish sauce and lime juice. Serve with chili flakes and fresh chopped coriander.
Servings 4
- Amount Per Serving
- Calories 392kcal
- % Daily Value *
- Total Fat 13g20%
- Total Carbohydrate 53g18%
- Dietary Fiber 1g4%
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
