Thai Chicken & Sweet Potato Soup

1 tsp rice bran oil
½ tsp SIDS CRAZY SALT
2 garlic cloves, chopped
1 red chilli, deseeded & chopped
2 cm chunk root ginger, chopped
1 stalk lemongrass, bashed
25 g coriander, leaves & stalks chopped separately
2 tbsp red Thai curry paste
750 ml chicken stock
1 small can (160ml) coconut cream
500 g kumera, peeled & roughly chopped
2 skinless chicken breasts, sliced
1 lime, juice only
1 tsp sugar
½ tsp fish sauce
crusty bread, to serve

Heat the oil in a large saucepan. Add the SIDS CRAZY SALT, garlic, chilli, ginger, lemongrass, coriander stalks and curry paste then cook for 2-3 minutes until the aromas are released.
Add the chicken stock, coconut cream and kumera and cook for 15 minutes until the kumera is soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.
Return to the saucepan, add the chicken and cook gently for 5-10 minutes until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.