Thai Sweet Potato Soup with Chicken Skewer and Sesame Seeds
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 large sweet potatoes
- 4 medium potato (s)
- 2 onions)
- 1 stalk (s) lemongrass
- 2 cloves garlic)
- 1 carrot (s)
- some ginger, fresher
- 1 small chilli pepper (s)
- 2 cups cream
- 2 cans coconut milk
- 300 ml vegetable stock
- 1 red pepper (s)
- some soy sauce
- 1 chicken breast, cut into 2 cm thick cubes
- honey
- sesame
- butter
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Plate the lemongrass with the back of a knife and sauté with the finely chopped garlic and diced onion in a little butter. Wash, peel and dice the carrots, sweet potatoes and potatoes, add to the onions and cook over a low heat for at least 10 minutes. Salt, pepper and season with a little nutmeg. Add the broth and cook through.
- Salt and pepper the diced chicken and marinate with soy sauce. Dice the peppers into 2 cm pieces and skewer with the marinated chicken on a kebab skewer. Fry on all sides in a little oil in a pan. Keep warm in the oven at 70 ° C.
- Thoroughly puree the soup. Add the coconut milk and the finely chopped chilli pepper. If you like it spicier, you can add more chilli. Refine with soy sauce.
- I like to serve the soup in soup bowls. Put the chicken skewer on top, which I cover with honey just before serving and sprinkle with sesame seeds.
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