Sweet Potato, Coconut and Chicken Soup
Sweet Potato, Coconut and Chicken Soup is a delicious and hearty soup that’s perfect for a chilly day. A combination of healthy ingredients such as sweet potatoes, coconut milk and chicken come together to create an indulgent and flavorful dish. Enjoy this tasty one-pot wonder!
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Why you’ll love this recipe
- This recipe is incredibly easy to make and requires minimal effort.
- Sweet Potato, Coconut and Chicken Soup is packed full of nutritious ingredients that provide the body with essential vitamins and minerals.
- It’s a meal that can be enjoyed by the whole family – from young kids to adults.
- The combination of sweet potatoes, coconut milk and chicken in this soup creates an intensely flavorful dish that will tantalize all your taste buds!
Ingredients
- Sweet Potato: You will need about 3 medium potatoes for the recipe, peeled and cubed.
- Coconut Milk: Make the soup creamy by using a 14 ounce can of coconut milk
- Chicken: Shredded chicken with no seasoning on is perfect for this recipe
- Thai red curry paste: Add a touch of spiciness to the soup with a tablespoon of curry paste.
- Jalapeno: Use a single pepper in the dish, sliced and deseeded
Grab the full ingredients details and instructions in the recipe card below!
Substitutions and Additions
- Sweet Potato: Butternut Squash, carrots or Yukon Gold potatoes will help give the soup the right consistency
- Coconut Milk: Almond milk, soy milk or cashew milk can all work and may not be as rich as coconut milk
- Chicken: Tofu, Tempeh or Seitan for vegetarian options or pork or turkey for different meat options
- Thai Red Curry Paste: Indian curry powder or green chilli sauce will add extra flavour and some heat
- Jalapeno Pepper: Serrano peppers, Habanero peppers or Chipotle peppers depending on how spicy you like your soup
Instructions
Step 1: Cook the vegetables
Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and jalapeño pepper and cook for about 5 minutes, until the onion is soft and translucent.
Step 2: Add the sweet potato and curry pasta
Add the sweet potatoes, curry paste, and chicken stock. Mix and bring to a boil, then reduce the heat to a simmer for about 10 minutes, until the potatoes are tender.
Step 3: Cool slightly and blend
Take off the heat and allow it to cool slightly. Then using an immersion blender blend until smooth. Finally, add in the coconut milk, and heat over medium heat for 3-4 minutes.
Step 4: Serve and add toppings
To serve, divide between bowls, top with shredded chicken, and garnish with chopped coriander and chili flakes.
Recipe tips
- To ensure that the sweet potatoes are cooked through, pierce them with a fork or knife before adding them to the pan.
- If you don’t have an immersion blender, you can still make this recipe using a regular blender. Make sure to allow the soup to cool slightly before transferring to the blender and blending in batches.
- To increase the heat level of the soup, feel free to add more jalapeno pepper or chili flakes.
- For an even heartier meal, consider adding cooked quinoa or other grains to the soup.
What is Thai Red Curry Paste?
Thai red curry paste is a spicy and flavorful paste made of a blend of aromatic ingredients like chillies, lemongrass, garlic, shallots, galangal and shrimp paste. It’s an essential part of Thai cooking and can be used to add flavour to all kinds of dishes – from soups, stir-fries or curries.
The spiciness level of the paste varies depending on the brand so it’s best to adjust the amount used according to your own taste.
Storage & reheating
- Fridge: Leftovers of this recipe can be stored in the refrigerator for up to 4 days. Make sure to store them in airtight containers and reheat them thoroughly before eating.
- Freezer: It’s best not to freeze leftovers as the textures may change after thawing.
- Reheating: Reheat any leftovers in a pan before adding fresh toppings if required and serving.
More recipes
Want more ideas? Check out these other related recipes!
- Coconut French Toast
- Black Bean and Sweet Potato Soup
- Baked Sweet Potato Frittata
- Thai Green Chicken Soup – Soupmaker Style
Sweet Potato, Coconut and Chicken Soup
Make this hearty and filling soup topped with shredded chicken for a delicious lunchtime meal
Ingredients
- 1 tbsp. olive oil
- 1 onion, diced
- 1 jalapeño pepper, deseeded, sliced
- 3 cups (390g) sweet potato, peeled, cubed (about 3 medium)
- 1 tbsp. Thai red curry paste
- 3 cups (700ml) chicken stock
- 1x 14 oz. (400ml) can coconut milk, full fat
- 4 servings simple shredded chicken
- 4 tbsp. coriander, chopped
- chili flakes, to garnish
Instructions
- Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and jalapeño pepper and cook for about 5 minutes, until the onion is soft and translucent.
- Add the sweet potatoes, curry paste, and chicken stock. Mix and bring to a boil, then reduce the heat to a simmer for about 10 minutes, until the potatoes are tender.
- Take off the heat and allow it to cool slightly. Then using an immersion blender blend until smooth. Finally, add in the coconut milk, and heat over medium heat for 3-4 minutes.
- To serve, divide between bowls, top with shredded chicken, and garnish with chopped coriander and chili flakes.
Notes
Leftovers of this recipe can be stored in the refrigerator for up to 4 days. Make sure to store them in airtight containers and reheat thoroughly before eating.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1348Total Fat: 122gSaturated Fat: 102gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 71mgSodium: 378mgCarbohydrates: 41gFiber: 2gSugar: 4gProtein: 39g
