20
Thai Chicken and Sweet Potato Soup
Preparation: 15 minutes
1 tsp olive oil
2 garlic cloves
1/2 red chilli, deseeded and chopped
1 tsp easy lemongrass
3 tbsp. red thai curry paste
500ml chicken stock
160ml coconut cream
350g sweet potatoes, peeled and chopped
2 chicken breasts, cut into chunks
1/2 tsp fish sauce
1.
Assemble the soup maker with the S/S filter.
2.
In a pan fry garlic, chilli, ginger, lemongrass and red curry paste in 1 tsp of
olive oil for 2 minutes to make a Thai spice base.
3.
Add chicken stock, Thai spice base, coconut cream, sweet potatoes and chick-
en breast chunks into the soup maker.
4.
Lock the lid into place.
5.
Turn the soup maker on and press chunky soup. Once the machine has
beeped the soup maker will begin to cook.
6.
Once cooking has finished, add the fish sauce then remove S/S filter.
7.
Replace the lid and select blend, until the soup is at the desired consistency.
