🍲 Asian-style Chicken Soup with Sweet Potato and Asparagus

Name: Asian-style Chicken Soup with Sweet Potato and Asparagus
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g sweet potatoes; 2 garlic cloves; 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 snow peas; 100 g shiitake mushrooms; 2 chicken breast fillets (approx. 140 g each); 1 chili pepper; light soy sauce; salt; coriander leaves (for garnish)

410 kcal · 30 min · 4 servings

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Ingredients

400 g sweet potatoes
2 garlic cloves
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 snow peas
100 g shiitake mushrooms
2 chicken breast fillets (approx. 140 g each)
1 chili pepper
light soy sauce
salt
coriander leaves (for garnish)

Instructions

1. Peel the sweet potatoes and cut them into small cubes.
2. Peel the garlic clove and the shallot and chop them finely.
3. Cut a few thin rings from the lemongrass for garnishing.
4. Halve the rest of the lemongrass lengthwise.
5. Heat sesame oil in a pot.
6. Add the sweet potato cubes, chopped garlic, shallot, halved lemongrass, and ginger to the hot oil.
7. Sauté the ingredients for 1 to 2 minutes.
8. Stir in the curry powder.
9. Deglaze the mixture with the vegetable broth and coconut milk.
10. Let the soup simmer on low heat for about 20 minutes.
11. Peel the carrot meanwhile.
12. Halve the carrot lengthwise and slice it.
13. Peel the asparagus and cut it into 2 to 3 centimeter pieces.
14. Wash the snow peas and remove the tough ends.
15. Cut the snow peas diagonally in half.
16. Clean the mushrooms and slice them.
17. Wash the chicken breast and pat it dry.
18. Cut the chicken breast into strips.
19. Wash the chili pepper and remove the stem.
20. Cut the chili pepper into fine strips.
21. Strain the soup through a sieve to pass it.
22. Bring the strained soup back to a boil.
23. Add all prepared ingredients (carrot, asparagus, snow peas, mushrooms, chicken, chili) to the soup.
24. Add a little more broth if necessary.
25. Let everything cook on low heat for about 10 minutes.
26. Season the soup to taste with soy sauce and salt.
27. Garnish the finished soup with the lemongrass rings and fresh coriander.
28. Serve the soup hot.

Nutrition per serving

kcal: 410
Protein: 31 g · Fett/Fat: 15 g · Carbs: 37 g