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Malaysian Chicken Soup

by Amy Lee

What You Need:
  • 1 tsp. coconut oil
  • 1 tbsp. red curry paste
  • 17.5 oz (500g) potatoes, peeled, chopped
  • 4 cups (1l) chicken stock
  • 3/4 cup (180ml) coconut milk, can
  • 17.5 oz (500g) sweet potatoes, peeled, chopped
  • 2 chicken thighs (8oz/230g), skinless, boneless, chopped
  • 2 tbsp. fish sauce
  • 1 lime, juiced
  • chili flakes, to serve
  • 4 tbsp. coriander, chopped, to serve
Click here for the full recipe

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