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Recipe for Sweet potato, coconut & chicken soup

I love this time of year, as the nights start to draw in and the weather gets colder; I start thinking up soup recipes or remembering old favourites that we haven’t eaten for a while. I just love soup – eating it and making it; it’s so easy to make and you get a disproportionate return on your effort, which is a result in my mind.

This recipe is a family favourite and also one I often put on my menu for my pop up home restaurant Knife & Fork. It was on the menu this week and it got lots of compliments and requests for the recipe so I said I would blog it for everyone. Some people don’t like to give their recipes away and like to keep them secret but personally I am very happy to share and I take it as a huge compliment if someone wants one of my recipes. I am very shallow – I do like a compliment!

Recipe for Sweet potato, coconut & chicken soup and the SAS. By by Tanya Young. Owner and chef, at Knife and Fork in Bicester.

Ingredients:

  • 2 tablespoons of coconut oil
  • 2 carrots – peeled & sliced
  • 2 or 3 celery stalks – sliced
  • 2 onions – chopped
  • 1 red chilli – finely chopped
  • 1 inch piece of ginger – finely chopped
  • 3 cloves of garlic – finely chopped
  • 1.25 litres water
  • 3 large sweet potatoes – peel and cut into cubes of equal size
  • 2 chicken breasts
  • 1 tablespoon chopped coriander
  • 3 or 4 spring onions – finely sliced
  • soy sauce to taste
  • 400g tin of coconut milk

soup-Ingredients

Method:

  1. Heat the coconut oil in a large saucepan and add all the vegetables (apart from the sweet potato) including chillies, garlic and ginger. Cook on a medium heat so they soften but do not colour. This should take about 5 to 10 minutes.
  2. Add the cubed sweet potato and water (I use water but you could add a chicken stock cube to it).
  3. Bring to boil and simmer until potato is cooked. This doesn’t take very long – perhaps 10 to 15 minutes.
  4. Blend the soup until smooth using a stick blender or in a food processor/blender and put it back into saucepan.
  5. Thinly slice the chicken into strips (as if you were going to use it for a stir fry) and add to soup and simmer until the chicken in cooked. This will only take a few minutes.
  6. Add the coconut milk and heat through.
  7. Serve with coriander & spring onions on top and soy sauce to taste.

Variations:

Gluten Free: Use gluten free soy sauce and don’t use a stock cube unless you know it’s gluten free too. If you don’t have GF soy sauce use Thai fish sauce to season or just salt & pepper
Dairy Free: It is dairy free as long as you use another oil not butter instead of coconut oil as stated in the recipe.
Vegetarian: Don’t put the chicken in it and use a vegetarian stock cube or just water.

soup-small-and-veg-background

This is the original recipe – I use 2 to 3 onions, 3 or 4 stalks of celery, a leek, a couple of red chillies and a knob of ginger. I never weigh it out! As for sweet potatoes – 3 or 4 big ones. If it is too thick I just add more water when I blend it. Sorry not too helpful on quantities. I had no idea the original recipe weighed vegetables – who does that?!

Recipe sent in by Tanya Young. Owner and chef, at Knife and Fork in Bicester.

Website www.knifeandforkeatery.co.uk

 


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Banburyshire Info

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