Sweet Potato Asparagus Soup with Chicken

Ingredients

• 400 g sweet potatoes
• 2 cloves garlic
• 1 Shallot
• 1 stalk lemongrass
• 3 slices ginger
• 2 tbsp sesame oil
• 1 tbsp yellow curry powder
• 600 ml Vegetable Broth
• 150 ml coconut milk
• 1 Carrot
• 500 g asparagus
• 100 g Sugar snap peas
• 100 g shiitake mushrooms
• 2 chicken breast fillets (about 140 g each)
• 1 chili pepper
• light soy sauce
• Salt
• cilantro leaves (for garnish)

Instructions

1. 1.

   Peel and dice the sweet potatoes. Peel and chop the garlic and shallot. Trim a few thin rings from the lemongrass for garnish, cut the rest lengthwise in half. Together with ginger, sweet potatoes, garlic, and shallot, sauté in hot sesame oil for 1–2 minutes. Stir in curry powder, then deglaze with broth and coconut milk and simmer gently for about 20 minutes.

2. 2.

   Meanwhile peel, halve lengthwise, and slice the carrot. Peel the asparagus and cut into 2–3 cm pieces. Wash, trim, and diagonally halve the sugar snap peas. Clean and slice the shiitake mushrooms. Pat the chicken breasts dry, then slice into strips. Wash, trim, and finely slice the chili pepper.

3. 3.

   Strain the soup, bring to a boil, and add all prepared ingredients. If needed, add more broth and simmer gently for about 10 minutes. Season with soy sauce and salt. Serve garnished with lemongrass and cilantro leaves.