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
Scale
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
