Sweet potato, chilli and lime soup with shredded chicken and toasted coconut
This warm and nourishing soup is perfect for winter lunches, topped with shredded roast chicken for protein and flavour. Ideal for making the most of your leftover roast chicken and using the nutrient rich stock you get from a Sutton Hoo Chicken.
Sweet potato, chilli and lime soup with shredded chicken and toasted coconut
Serves 8
DF & GF
Hands-on time 20 mins
Total time 55 mins
INGREDIENTS
8 medium sweet potatoes (roughly 1.5kg), peeled and roughly chopped
2 red chillies, deseeded and finely chopped
5cm thumb-sized piece ginger, finely chopped
15g coriander, stalks and leaves finely chopped
1 tsp ground turmeric
400g tin coconut milk
1L good quality chicken stock
600g cooked Sutton Hoo Chicken, shredded
2-3 limes, zested and juiced
30g desiccated coconut
METHOD
1. Add the sweet potato, half the chilli, the ginger, coriander stalks, turmeric, most of the coconut milk, saving a splash to garnish, and the chicken stock to a large saucepan set over a medium heat. Bring to the boil, cover with a lid, then reduce to a simmer and cook for 35-40 mins, until the sweet potato is very soft.
2. Remove the chicken from the fridge 15 mins before serving to remove the chill.
3. Remove the soup from the heat and blend with a stick blender until smooth. Add the lime juice and a generous pinch of sea salt to taste and blend to fully incorporate.
4. Toast the coconut in a frying pan over a medium heat for 1-2 mins until evenly golden.
5. Divide the soup between 4 bowls and top with the shredded chicken, allowing the residual heat from the soup to warm it. Drizzle over a swirl of the remaining coconut milk and top with the remaining chilli, lime zest, desiccated coconut and coriander leaves.
Tip: Make the soup up to 2 days in advance and store in an airtight container in the fridge or freezer for up to 3 months.
For more warming recipes this winter click here.