Coconut Chicken Soup with Sweet Potato, made using leftover roast chicken and nourishing ginger, garlic and coconut cream. All ready and on the table in less than 30 minutes!
Coconut Chicken Soup with Sweet Potato
I made this soup using leftovers from my Butterflied Roast Lemon Chicken and actually made it straight after using the same pan so it still had all the flavoured roasting pan juices in it. Nourishing soups like this are perfect in Winter, you can fell your body wanting it.
This is also great if you add in shredded Chinese cabbage, spring onions, coriander and or rice noodles. If you add all these, you will have enough soup for the whole week, just portion and freeze!
Coconut Chicken Soup with Sweet Potato
- Yield: 4-6 1x
Description
A comforting soup loaded with nourishing ingredients and the perfect recipe to use up any leftover roast chicken.
Ingredients
- 1–2 cups leftover roast chicken, shredded
- 1 teaspoon extra virgin olive oil
- 4cm piece fresh ginger, finely diced
- 2 cloves garlic, finely diced
- 1 tablespoon green curry paste
- 400g white or orange sweet potato, diced into 1.5cm pieces
- 1½ litre / 6 cups chicken broth or stock
- 270ml can coconut cream
Instructions
In a large wok or saucepan, heat the oil over medium-high heat. Add the ginger and garlic and stir-fry for 1 minute. Add the curry paste and stir for 30 seconds until fragrant. Add the sweet potato, stock and coconut cream and bring to the boil. Reduce heat to low and simmer for 10 minutes to cook the potato and develop the flavours. Stir through the chicken and simmer another 10 minutes. Pour into bowls and enjoy!
Notes
You could add pre cooked rice noodles or thinly sliced Chinese cabbage.
Chicken from Macro Organics
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