EatSmarter exclusive recipe

Sweet Potato and Coconut Soupwith Spicy Chicken

Sweet Potato and Coconut Soup - Sweet Potato and Coconut Soup - The spicy chili powder gives this mild cream soup a kick
Sweet Potato and Coconut Soup - The spicy chili powder gives this mild cream soup a kick


Calories:556 kcal
Preparation:60 min
Ready in:60 min
1 serving contains (Percentage of daily recommendation)
Calories556 kcal(28%)
Protein30 g(60%)
Fat21 g(26%)
Carbohydrates59 g(23%)
Added Sugar0 g(0%)
Roughage9 g(30%)

Recipe development: EAT SMARTER


For servings

2Chicken breast (about 200 grams)
2 tablespoonsOlive oil
1 teaspoonChili powder
1 bunchScallions
2Garlic clove
1 piecefresh Ginger root (about 30 grams)
1Sweet potatoes (400 grams)
2Tomatoes (about 150 grams)
1 pintChicken broth
¾ cupsCoconut milk (9% fat)
4 sprigsCilantro

Kitchen Utensils

1 Pot, 1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Slotted spatula, 1 Immersion blender, 1 Lid, 1 Plate, 1 Teaspoon, 1 Citrus juicer


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1 Rinse the chicken, pat dry and cut into cubes. Mix 1 tablespoon oil and chili powder in a bowl, then add the meat cubes. Leave covered for at least 25 minutes in the refrigerator to marinate.
2 Rinse and finely chop the scallions. Peel and finely chop the garlic and ginger root.
3 Peel the sweet potato and cut into 2 cm (approximately 3/4-inch) cubes.
4 Rinse tomatoes and cut out stems. Dice the tomatoes coarsely.
5 Heat the remaining oil. Add the scallions, garlic and ginger and sauté. After 2 minutes, add the diced sweet potato and cook for 3 more minutes.
6 Add tomatoes, stock and coconut milk, season with salt and pepper and bring to a boil. Cover and cook for 20 minutes over medium heat.
7 Cook chicken in a non-stick skillet over high heat for 4-5 minutes, then season with salt.
8 Squeeze lime. Rinse cilantro and shake dry. Puree the soup and season to taste with lime juice. Add the diced chicken to the soup and serve garnished with cilantro.


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