A warming Thai-inspired soup combining tender chicken and sweet potato in a creamy coconut broth flavoured with red curry paste, ginger, garlic and kaffir lime leaves. Fresh lime, coriander and chilli add brightness and heat.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Cuisine: Thai
Course: Soup
Tags: Thai Recipes · Chicken Recipes · Soup · Coconut Milk · Comfort Food
Ingredients
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1–2 tbsp Thai red curry paste, to taste
- 400g chicken breast, thinly sliced or cubed
- 2 medium sweet potatoes, peeled and diced
- 400ml coconut milk
- 3 cups chicken stock
- 2 kaffir lime leaves, torn into pieces
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp brown sugar (optional)
- 1 red chilli, sliced (optional)
- ½ cup fresh spinach or other greens (optional)
- Fresh coriander, for garnish
- Lime wedges, for serving
Method
1. Sauté the aromatics
Heat the vegetable oil in a large pot over medium heat.
Add the minced garlic and ginger. Sauté for approximately 1 minute, until fragrant.
2. Cook the curry paste
Add the Thai red curry paste to the pot.
Stir well and cook for 1–2 minutes, allowing the curry paste to release its aromas and flavours.
3. Cook the chicken
Add the sliced or cubed chicken to the pot.
Stir well and cook for approximately 3–4 minutes, until the chicken begins to brown.
4. Add the sweet potato and broth
Add the diced sweet potatoes, coconut milk and chicken stock.
Stir well and bring the soup to a gentle simmer.
5. Simmer the soup
Add the torn kaffir lime leaves.
Reduce the heat and simmer for approximately 15 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
6. Season the soup
Stir in the fish sauce, fresh lime juice and brown sugar, if using.
Taste and adjust the seasoning. Add a little more fish sauce for saltiness or lime juice for extra acidity.
7. Add the greens and chilli
If using spinach or other greens, stir them into the soup just before serving.
Add the sliced red chilli for extra heat.
8. Serve
Ladle the soup into bowls and garnish with fresh coriander.
Serve with lime wedges on the side for squeezing over the soup.
Notes
- Adjust the heat: Start with 1 tbsp red curry paste for a milder soup and add more if you prefer more heat.
- Balance the flavours: Thai-style soups work best when the salty, sweet, sour and spicy flavours are balanced. Adjust the fish sauce, lime juice and sugar to taste.
- Use soy sauce: For a vegetarian version, replace the fish sauce with soy sauce and use vegetable stock instead of chicken stock.
- Add more vegetables: Mushrooms, peppers or pak choi can be added alongside the sweet potato.
- Don't overcook the sweet potato: Simmer just until tender so the pieces hold their shape rather than breaking down into the broth.
