Description
A comforting soup loaded with nourishing ingredients and the perfect recipe to use up any leftover roast chicken.
Ingredients
Scale
- 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.