Sweet Potato, Coconut and Chicken Soup
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Make this hearty and filling soup topped with shredded chicken for a delicious lunchtime meal
Ingredients
Instructions
Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and jalapeño pepper and cook for about 5 minutes, until the onion is soft and translucent.
Add the sweet potatoes, curry paste, and chicken stock. Mix and bring to a boil, then reduce the heat to a simmer for about 10 minutes, until the potatoes are tender.
Take off the heat and allow it to cool slightly. Then using an immersion blender blend until smooth. Finally, add in the coconut milk, and heat over medium heat for 3-4 minutes.
To serve, divide between bowls, top with shredded chicken, and garnish with chopped coriander and chili flakes.
Nutrition
- Calories
- 1348 calories
- Carbohydrate Content
- 41 grams carbohydrates
- Cholesterol Content
- 71 milligrams cholesterol
- Fat Content
- 122 grams fat
- Fiber Content
- 2 grams fiber
- Protein Content
- 39 grams protein
- Saturated Fat Content
- 102 grams saturated fat
- Serving Size
- 1
- Sodium Content
- 378 milligrams sodium
- Sugar Content
- 4 grams sugar
- Trans Fat Content
- 0 grams trans fat
- Unsaturated Fat Content
- 13 grams unsaturated fat