Thai Massaman Sweet Potato Soup with Crispy Chicken

Nutrition per serving

Calories721 kcal
Protein63.4 g
Carbs31.4 g
Fats38.1 g
Saturated Fat14.1 g
Monounsaturated Fat15.9 g
Polyunsaturated Fat5.1 g
Sugars6.7 g
Fiber5.6 g
Sodium3,870 mg

Ingredients

Chicken Thigh
Green Onions/Spring Onions or Scallions (including tops and bulb)
Garlic
Ginger
Coconut milk (liquid expressed from grated meat and water)
Chicken Stock Cube
Sweet Potato
Peanut Butter, Smooth Style, With Salt
Lime
Fresh Coriander
Olive Oil
Massaman Curry Paste
Preparations
1. Remove the fatty part of the chicken thighs.

2. Finely chop the spring onion into 1cm rounds. Separate green part from the white.

3. Peel/finely chop the garlic and ginger.

4. Peel/chop the sweet potato into 2cm pieces.

5. Chop the coriander.

6. Boil some water in the kettle.

Cooking Instructions
1. In a non-stick pan, heat ½ a tbsp of oil over medium-high heat. Pat the chicken dry with kitchen towel and sprinkle over a pinch of salt and pepper. Add the chicken to the pan and cook for about 3-4 minutes on each side. Transfer to a bowl and set aside.

2. In a medium sized saucepan, heat ½ a tbsp of oil over medium-low heat. Add the white part of the spring onion with the garlic, ginger and cook for a minute before stirring in the massaman curry paste and continue to cook for 30 seconds.

3. Add the coconut milk and stir until smooth. Add 350ml of the boiled water with the stock pot, peanut butter and stir to dissolve.

4. Add the sweet potato with the juice of ¼ of a lime, stir and gently simmer for 6 minutes until the sweet potatoes are tender. Thinly slice the chicken and add to the soup.

5. Serve in a bowl with the coriander and green part of the spring onion sprinkled over the top.