Thai Chicken Soup with Sweet Potatoes and Coconut Milk
A warm and satisfying soup featuring tender chicken, creamy coconut milk, and sweet potatoes, perfect for any time of the year.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Cooking
- Cuisine: Thai
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breast, diced
- 1 large sweet potato, peeled and cubed
- 1 onion, chopped
- 1 cup mixed vegetables (e.g., bell peppers, snap peas, carrots)
- 1 can coconut milk
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Sauté the onion, garlic, and ginger in a large pot over medium heat until fragrant, about 2-3 minutes.
- Add the diced chicken and cook until browned on the outside, about 5-7 minutes.
- Combine the sweet potatoes, coconut milk, chicken broth, red curry paste, and soy sauce. Bring to a gentle simmer.
- Add the vegetables and cook for an additional 5-7 minutes, or until sweet potatoes are tender.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
You can swap the chicken with tofu or shrimp and use vegetable broth for a vegetarian version.