A delicious filled peanut soup with chicken, sweet potato, bean sprouts and fresh cilantro. There is so much to love in this rich soup! It's perfect for an easy weeknight meal and keeps well in the fridge!
Heat a pot with olive oil. Add the onion and sauté for a few minutes.
Now add the garlic, curry paste and miso paste and stir for a few minutes until it starts to smell. Don't stir too long. You don't want it to stick together.
Then add the diced tomatoes, ginger syrup and half the chicken stock.
Bring to a boil and add the diced sweet potato and whole chicken breasts. Bring to a boil again and add the chicken stock until well submerged.
Cook for about 10 minutes. Remove the chicken breasts from the pan and pull apart with two forks. Return the pulled chicken to the pan.
Once the sweet potatoes are cooked, add the peanut butter and stir well into the soup and heat through. If the soup is too thick, add a little more broth.
Serve with fresh cilantro, chopped peanuts and bean sprouts.