Chicken and Sweet Potato Coconut Soup

Instructions

1. 1

   Peel the sweet potato and cut into small, even 5 mm cubes. Cut the fully cooked chicken into bite-size pieces.

2. 2

   Put the sweet potato, broth and ginger in a 1.2-litre wide microwave-safe bowl. Cover with a vented microwave-safe lid. Using a 1000-watt microwave at HIGH (100% power), cook for 3 minutes. Carefully stir and rotate the bowl, then microwave covered for another 3 minutes, until the sweet potato is easily pierced with a fork.

3. 3

   Stir the coconut milk in its can before measuring. Add it to the bowl with the chicken and frozen spinach. Cover loosely and microwave at HIGH for 2 minutes. Stir thoroughly, breaking apart the spinach, rotate the bowl and microwave covered for another 2 minutes.

4. 4

   Stir and check several places with a food thermometer: the chicken and soup must reach 165°F/74°C. If needed, microwave at HIGH in additional 30-second intervals, stirring between intervals. Stir in the lime juice, cover and stand for 3 minutes. Check that the final temperature is at least 165°F/74°C before eating. For 700–900-watt microwaves, extend the cooking stages in 30-second intervals, using tenderness and thermometer checks rather than time alone.

5. 5

   Keep chicken and opened broth and coconut milk refrigerated at or below 40°F/4°C. Refrigerate any leftover soup within 2 hours.