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Chicken satay soup

A great batch cook, this is packed with nutrients from the wealth of spices, colour and ingredients.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: Lunch, Main Course
Ingredients Method

Ingredients
  

  • 1 onion chopped
  • 3 cloves garlic chopped
  • 1 tbsp of ginger minced
  • 1 tsp each of ground coriander chili powder, cumin, curry powder and turmeric
  • 1/2 tsp chilli flakes
  • 1 can chopped tomatoes
  • 3 carrots peeled and cubed
  • A handful of green beans I use frozen
  • 1 sweet potato peeled and cubed (I use frozen)
  • 1.1 litres chicken stock
  • 1 cup / 250g peanut butter
  • 1 can coconut milk
  • 2 tbsp sesame oil
  • 1 tbsp maple syrup
  • 175 ml soy sauce
  • 1 tbsp rice wine vinegar
  • 2 cups / 250g shredded cooked chicken breast
  • 2 tbsp lime juice

Method
 

  1. Heat a large casserole dish over medium high heat and add a glug of olive oil. Add the onions, garlic, and ginger. Cook until translucent, about 5 minutes.
  2. Add the spices and chilli and cook for another minute. Add the tomatoes, carrots and sweet potatoes and mix well.
  3. Pour in the chicken stock and bring to a boil. Reduce the heat and simmer for 45 minutes, or until sweet potatoes are soft. If using frozen sweet potatoes (& green beans) like me, then this stage won’t need as long.
  4. Now add the peanut butter, coconut milk, sesame oil, maple syrup, soy sauce and rice wine vinegar. The recipe suggests you blend at this stage, but I prefer the soup chunky. Finally, add the shredded chicken. Add the lime juice and season to taste.