Warming winter lunches series: Thai chicken and sweet potato soup

Warming winter lunches series: Thai chicken and sweet potato soup

Those of you who follow my blog will notice I have been a bit absent of late – a combination of moving house and a heavy work load has meant my blogging has regrettably taken a bit of  a back seat. However, with spring around the corner, it was time to squeeze in at least one last winter warming lunch before the summer pops up! Ok, perhaps that is wishful thinking, but my lunches are already starting to creep towards salads again!

I was inspired to make this soup when I saw a Thai sweet potato soup advertised in Boston Tea Party (yes, I know, I probably spend far too much time there). It sounded so yummy and I thought I just had to have a go – but of course it wouldn’t be complete without some protein!

THAI SOUP (2)

This was such a simple and quick recipe to make. I had some chicken stock in the freezer ready to go (tip: if you make your own stock, add celery. It just makes it taste AMAZING) and thought, why not? I’m trying really hard to get my nutrition right at the moment and this soup is a great option for a post-workout meal. I love sweet potatoes and the chicken gives you a good hit of protein, with a kick from the Thai curry paste!

So give this one a whirl, and then sit back and wait for spring to kick in! I hope you’ve enjoyed the winter warming lunches series, and I promise I’ll be back blogging more regularly very, very soon!

Thai chicken and sweet potato soup

THAI SOUP (1)

(This made quite a bit batch – enough for around 10 servings, which I have portioned up and frozen!)

12 chicken thighs

1/2 jar green Thai curry paste

400ml can of coconut milk

2 litres chicken stock

2 small white onions

4 garlic cloves

1 tsp coconut milk

  1. Finely dice the onion, crush the garlic and fry on a low heat in a large pan for around five minutes with the coconut oil
  2. Add the whole chicken thighs to the pan with the Thai curry paste. Stir on a low heat for another five minutes
  3. Add the chicken stock and coconut milk and bring to the boil. Simmer for around 45 minutes, stirring occasionally
  4. Once cooked, blend with a hand blender. Serve straight away or portion up and reheat as desired

 

 

 

 

Follow:

5 Comments

  1. March 4, 2014 / 19:20

    You just solved my dinner dilemma, thank you! 🙂

  2. Suzanne Webb
    March 4, 2014 / 22:05

    Glad you are back on the blog, thought you might be I’ll. If you want a nutritious and tasty soup, try cauliflower, haricot bean and fennel seed soup. Use your chicken stock to cook cauliflower, then purée it with the beans. Sounds dubious but I love it. If interested I can send you recipe. Suzanne

Leave a Reply