Description
A comforting and flavorful Thai chicken and sweet potato soup featuring a blend of aromatic spices, creamy coconut, and tender chicken. This smooth, vibrant soup combines sweet potatoes, red Thai curry paste, lemongrass, and fresh coriander for an authentic taste that warms you from the inside out.
Ingredients
Scale
Soup Base
- 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
- 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
Chicken and Seasonings
- 2 skinless chicken breasts, sliced
- 1 lime, juice only
- 1 tsp sugar
- ½ tsp fish sauce
- 1 x 25g pack coriander, leaves and stalks chopped separately
To Serve
- Crusty bread (optional)
Instructions
- Prepare Aromatics: Heat the oil in a large saucepan over medium heat. Add the chopped garlic, deseeded red chilli, chopped ginger, bashed lemongrass stalk, chopped coriander stalks, and red Thai curry paste. Cook for 2 to 3 minutes, stirring frequently until the mixture becomes fragrant and the aromas are released.
- Add Liquids and Sweet Potatoes: Pour in the chicken stock and coconut cream, then add the roughly chopped sweet potatoes. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes or until the sweet potatoes are soft and tender.
- Remove Lemongrass and Blend: Remove and discard the lemongrass stalk from the soup. Carefully transfer the soup to a blender and blitz until smooth and creamy. (If freezing, freeze at this stage for best results.)
- Cook Chicken: Return the blended soup to the saucepan and add the sliced chicken breasts. Gently cook for 5 to 10 minutes or until the chicken is thoroughly cooked through and tender.
- Season and Garnish: Stir in the lime juice, sugar, and fish sauce to balance the flavors. Scatter the fresh coriander leaves on top before serving.
- Serve: Ladle the soup into bowls and serve hot with crusty bread if desired.
Notes
- For a vegetarian version, omit the chicken and use vegetable stock instead.
- Adjust the red Thai curry paste quantity to control the spice level.
- Freezing the blended soup base before adding chicken helps maintain texture upon thawing.
- Use fresh coriander leaves for garnish to enhance aroma and presentation.
- Crusty bread is optional but adds a nice accompaniment to soak up the soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai chicken soup, sweet potato soup, red Thai curry, coconut cream soup, easy Thai recipe, comforting soup
