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Thai Chicken & Sweet Potato Soup

At Macclesfield Performance we are always on the lookout for healthy and tasty new recipes that can be made by anyone and enjoyed by everyone.  There are so many wonderful things to eat when you are trying to eat a healthier, more natural and nutritious diet but sometimes its easy to get confused by what to choose.  So we thought it’d be nice if every now and then we share some of our favourites for you to try.

SCROLL DOWN FOR OUR FIRST RECIPE

Thai Chicken & Sweet Potato Soup

We are kick starting this concept with our first “tried and tested” recipe – Thai Chicken & Sweet Potato Soup. 

This delicious recipe was found on the BBC Good Food website and after giving it a few minor DS style adaptations, it has fast become a favourite of ours.

INGREDIENTS

1 tsp olive oil

2 garlic cloves, chopped

1 red chilli, deseeded and chopped (Use the seeds if you like it extra spicy)

2cm chunk root ginger, chopped

1 stalk lemongrass, bashed

1 x 25g pack coriander, leaves and stalks chopped separately

2 tbsp red Thai curry paste

750ml chicken stock (2-3 stock cubes)

160ml coconut milk

500g sweet potatoes, peeled and evenly chopped

2 skinless chicken breasts, sliced

Juice of a lime

½ tsp fish sauce

Thai Chicken & Sweet Potato Soup Thai Chicken & Sweet Potato Soup Thai Chicken & Sweet Potato Soup


STEP ONE

Add the garlic, chilli, ginger, lemongrass, coriander and curry paste to the heated oil and cook, stirring continuously for 2 minutes. 

STEP TWO

Add the stock, coconut milk and sweet potatoes and cook until the potatoes are soft.  Remove the lemongrass and pop in a blender, blending until smooth and silky.

STEP THREE

Once blended, pop it back in the pan and add the sliced chicken. Cook on a low heat until the chicken is cooked through.
Add the lime juice and fish sauce and serve decorated with a few extra coriander leaves.  You could easily keep the chicken out if you are vegetarian and enjoy the delicate taste of Thai,  meat free, with an added alternative if you wish.