Thai Chicken and Sweet Potato Soup Recipe
Introduction
This Thai chicken and sweet potato soup is a comforting blend of fragrant spices and creamy coconut. Packed with tender chicken and sweet potatoes, it’s perfect for warming up on a chilly day while delivering vibrant Southeast Asian flavors.
Ingredients
- 1 tsp olive or rapeseed oil
- 2 garlic cloves, chopped
- 1 red chilli, deseeded and chopped
- 2cm chunk root ginger, chopped
- 1 stalk lemongrass, bashed
- 1 x 25g pack coriander, leaves and stalks chopped separately
- 2 tbsp red Thai curry paste
- 750ml chicken stock (made with 2 stock cubes)
- 1 small can (160ml) coconut cream
- 500g sweet potatoes, peeled and roughly chopped
- 2 skinless chicken breasts, sliced
- 1 lime, juice only
- 1 tsp sugar
- ½ tsp fish sauce
- Crusty bread, to serve (optional)
Instructions
- Step 1: Heat the oil in a large saucepan over medium heat. Add the garlic, chilli, ginger, lemongrass, coriander stalks, and red Thai curry paste. Cook for 2 to 3 minutes until the aromas are released.
- Step 2: Pour in the chicken stock, coconut cream, and add the sweet potatoes. Bring to a gentle boil, then reduce heat and simmer for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard.
- Step 3: Carefully transfer the soup to a blender and blitz until smooth. For freezing, freeze at this point for best results; otherwise, you can freeze the entire finished soup later.
- Step 4: Return the smooth soup to the saucepan. Add the sliced chicken and cook gently for 5 to 10 minutes, or until the chicken is cooked through.
- Step 5: Stir in the lime juice, sugar, and fish sauce. Scatter with the coriander leaves and serve hot, optionally with crusty bread on the side.
Tips & Variations
- Use boneless, skinless chicken thighs for a juicier texture and richer flavor.
- Adjust the amount of red chilli to suit your preferred spice level.
- For a vegetarian version, substitute chicken stock with vegetable stock and omit the chicken.
- If you like a chunkier soup, reserve some sweet potato pieces before blending and add them back in after pureeing.
Storage
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until hot throughout. For longer storage, freeze the soup (preferably before adding the chicken) for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular coconut milk instead of coconut cream?
Yes, you can substitute coconut cream with coconut milk, but the soup will be slightly less rich and creamy. Use full-fat coconut milk for the best texture.
Is it necessary to remove the lemongrass before blending?
Yes, it’s important to remove the lemongrass after cooking because it is tough and fibrous, and not pleasant to eat in the final smooth soup.
Print
Thai Chicken and Sweet Potato Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A comforting and flavorful Thai chicken and sweet potato soup that combines fragrant spices, creamy coconut cream, and tender chicken breasts for a deliciously warming meal.
Ingredients
Main Ingredients
- 1 tsp olive or rapeseed oil
- 2 garlic cloves, chopped
- 1 red chilli, deseeded and chopped
- 2cm chunk root ginger, chopped
- 1 stalk lemongrass, bashed
- 1 x 25g pack coriander, leaves and stalks chopped separately
- 2 tbsp red Thai curry paste
- 750ml chicken stock (made with 2 stock cubes)
- 1 small can (160ml) coconut cream
- 500g sweet potatoes, peeled and roughly chopped
- 2 skinless chicken breasts, sliced
- 1 lime, juice only
- 1 tsp sugar
- ½ tsp fish sauce
To Serve
- Crusty bread, optional
Instructions
- Prepare and Sauté Aromatics: Heat the oil in a large saucepan over medium heat. Add the chopped garlic, deseeded and chopped red chilli, chopped ginger, bashed lemongrass, coriander stalks, and red Thai curry paste. Cook for 2 to 3 minutes until the aromas are released and the mixture becomes fragrant.
- Add Liquids and Sweet Potatoes: Pour in the chicken stock and coconut cream, then add the roughly chopped sweet potatoes. Stir to combine and bring to a simmer.
- Cook Sweet Potatoes: Let the soup cook gently for 15 minutes, or until the sweet potatoes have softened. Remove the lemongrass stalk and discard it.
- Blend the Soup: Carefully transfer the soup mixture to a blender and blitz until smooth and creamy. If you plan on freezing the soup, it’s best to do so at this stage for optimal texture and flavor.
- Finish Cooking with Chicken: Return the blended soup back to the saucepan and add the sliced chicken breasts. Cook gently for 5 to 10 minutes, or until the chicken is fully cooked through, stirring occasionally.
- Season and Garnish: Stir in the lime juice, sugar, and fish sauce to balance the flavors. Sprinkle with the coriander leaves and serve the soup hot, optionally with crusty bread on the side.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock and replace chicken with tofu or additional vegetables.
- If you prefer a chunkier texture, blend only half of the soup before adding the chicken.
- Adjust the amount of red chilli to your preferred spice level.
- Freeze the soup after blending it smooth for the best results, then add chicken fresh when reheating.
- Serve with crusty bread for a heartier meal or with jasmine rice for a complete Thai-inspired dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai chicken soup, sweet potato soup, red Thai curry soup, coconut cream soup, easy Thai recipes, healthy chicken soup
