Thai Chicken and Sweet Potato Soup
This warming soup is full of spicy flavor, creamy coconut milk and hearty ingredients. It’s perfect for cold days or when you’re craving something bold and nourishing. With a mix of fresh herbs and tender chicken, it’s sure to become a new favorite.
Servings: 8
Equipment
- Peeler Optional
- Dutch Oven or Large Heavy Pot
Ingredients
- 1 Tablespoon coconut oil
- 1 Pound chicken breast
- ½ Teaspoon sea salt
- ½ Teaspoon black pepper freshly cracked
- 2 shallots
- 5 garlic cloves minced
- 1 Piece ginger minced
- 3 Tablespoons red curry paste
- 1 Tablespoon ground turmeric
- 1 Teaspoon garlic powder
- 4 Cups chicken broth
- 1 Can coconut milk 14-Ounce
- 1 Tablespoon tamari soy sauce
- 2 sweet potatoes
- 8 Ounces rice noodles
- 2 chili peppers
- 1 yellow bell pepper
- 1 green bell pepper
- 1 Bunch cilantro small bunch, chopped
- 2 Tablespoons basil fresh, chopped
- 4 limes
Instructions
- Season chicken with salt and pepper and cut into 1-inch cubes. Heat a Dutch oven over medium high heat. Add 1 tablespoon of coconut oil and diced chicken and sauté for 5 minutes.
- Mince garlic, ginger, and 1 shallot and add to the pot. Lower heat to medium low, then add red curry, turmeric and garlic powder. Cook for 1 minute.
- Cut sweet potato into ½-inch cubes. Peeling is optional. Pour chicken broth, coconut milk, soy sauce, juice from 1 lime, and sweet potato into the Dutch oven. Stir, and cook for 15 minutes.
- Thinly slice green and yellow bell peppers. Add to the pot with rice noodles. Cook for an additional 5 minutes to soften the noodles. This ensures the peppers will still have a slight crunch.
- Top with thinly sliced basil and shallot. Garnish with cilantro, lime slices and sliced red chili peppers.
Notes
Cut the vegetables evenly: This ensures everything cooks at the same speed.
Adjust spice levels: Add more chili or curry paste if you love heat.
Don’t overcook the noodles: Add them at the end to avoid mushiness.
Garnish right before serving: Fresh herbs and lime give the best flavor when added last.
Adjust spice levels: Add more chili or curry paste if you love heat.
Don’t overcook the noodles: Add them at the end to avoid mushiness.
Garnish right before serving: Fresh herbs and lime give the best flavor when added last.
Nutrition
Calories: 375kcal | Carbohydrates: 46g | Protein: 17g | Fat: 15g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 812mg | Potassium: 812mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9307IU | Vitamin C: 63mg | Calcium: 81mg | Iron: 4mg
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