Coconut Curry Chicken Soup - cooking recipe

Ingredients

2 tbsp peanut oil
1 None onion, chopped
1 stalk lemongrass, white base finely chopped
3/4 inch fresh ginger, peeled, finely chopped
12 oz sweet potato, peeled, chopped
3 oz yellow curry paste
6 cups chicken stock
1 None red pepper, seeded, sliced
1 (13.5 oz) can coconut milk
1 None chicken breast, finely sliced
7 oz cooked jasmine rice
1/2 cup fresh cilantro leaves

Preparation

In large saucepan, heat oil over medium heat. Saute onion, lemongrass and ginger for 2-3 mins, until tender. Add sweet potato and curry paste. Cook for 2-3 mins, stirring often, until fragrant. Add chicken stock and pepper. Bring to a boil then reduce heat to medium and simmer, covered, for 10-15 mins, until sweet potato is just tender.
Add coconut milk, chicken and rice. Simmer for 2-3 mins, until meat is just cooked through. Serve topped with fresh cilantro.