Sweet Potato and Coconut Soup

Ingredients

• 200 g chicken breast fillet (2 chicken breast fillets)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 bunch spring onions
• 2 cloves garlic
• 30 g ginger (1 piece)
• 400 g Sweet Potatoes (1 Sweet Potato)
• 150 g tomatoes (2 tomatoes)
• 500 ml chicken broth
• 200 ml coconut milk (9% fat)
• Salt
• Pepper
• 0.5 lime
• 4 stalks coriander

Instructions

1. 1.

   Wash the chicken, pat dry and cut into cubes. Mix 1 tbsp oil and chili powder in a bowl, toss the chicken cubes in it. Let it marinate in the refrigerator for at least 25 minutes covered.

2. 2.

   Clean, wash and finely chop the spring onions. Peel and finely chop the garlic and ginger.

3. 3.

   Peel the sweet potatoes and cut into 2 cm cubes.

4. 4.

   Wash the tomatoes, cut off the stem ends wedge-shaped. Roughly chop the tomatoes.

5. 5.

   Heat the remaining oil. Sauté the onions, garlic and ginger in it. After 2 minutes, add the potato cubes and sauté for another 3 minutes.

6. 6.

   Add the tomatoes, pour in the broth and coconut milk, season with salt and pepper and bring to a boil. Cook covered over medium heat for 20 minutes.

7. 7.

   Fry the chicken cubes in a non-stick pan over high heat for 4-5 minutes all around, then season with salt.

8. 8.

   Squeeze the lime. Wash and dry the coriander. Puree the soup finely, season with lime juice. Add the chicken cubes to the soup and serve garnished with coriander.