Image of a recipe for Thai chicken and sweet potato soup

A smooth and and spicy chicken soup with a vibrant colour that's packed full of Asian aromatics


4 servings

Category: Main Courses

Origin: Thailand

Difficulty: Normal

Price: Bon marché

preps: 5 minutes

cooking: 30 minutes

temperature: Celcius

Step - 1


2 slice Bread

Chicken Breast

2 whole Chicken Breast

Chicken Stock

750 ml Chicken Stock

Coconut Milk

1 tbsp Coconut Milk


2 tbsp Coriander

Fish Oil

1/2 tsp Fish Oil


2 whole Garlic


1 tbsp Ginger

Lemongrass Stalk

1 whole Lemongrass Stalk


1 whole Lime

Olive Oil

1 tbsp Olive Oil

Red Chilli Pepper

1 unit Red Chilli Pepper

Red Thai Curry Paste

2 tbsp Red Thai Curry Paste


1 tsp Sugar

Sweet Potato

500 gram Sweet Potato

1 - Heat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.

2 - Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.

3 - Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.