Thai Sweet Potato and Chicken Curry Soup ⋆ Design Mom

I thought it would be fun to share a stick-to-your-ribs recipe. Something that is warm and hearty and delicious, but doesn’t feel like the same old, same old. A soup that spoons up like a thick casserole! And it’s packed with tons of interesting flavors.

This soup has all the flavor of a mild Thai curry. It has just the tiniest kick of heat that is perfectly tempered with the sweetness from the sweet potatoes and coconut milk. With the chicken and the additional veggies — broccoli, peas, and bell peppers — this soup has tons of flavor and texture. The rice is conveniently cooked in the soup, making this a fairly low-maintenance meal that yields a large batch of soup that can be enjoyed by many…or hoarded by you to enjoy for days afterwards because it is still that cold outside.

Alrighty. Let’s make this warm and cozy feast!

Thai Sweet Potato and Chicken Curry Soup

serves 4-6 as a main course

Ingredients:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
salt and pepper
2 tablespoons oil (coconut or vegetable)
1 small onion, diced
2 tablespoons red curry paste*
1 teaspoon fish sauce
5 cups chicken broth**
1 cup coconut milk
1 cup uncooked jasmine rice
1-2 sweet potatoes, peeled and diced into ½-inch pieces (about 2 cups)
1 teaspoon sugar
1 tablespoon fresh lime juice
1 ½ cups broccoli florets, chopped into ½-inch pieces
1 cup frozen peas, thawed
1 bell pepper (yellow, red, or orange), cored and cut into ½-inch pieces
salt and pepper to taste
garnishes: fresh chopped cilantro and lime wedges/juice
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*Use 3 tablespoons of curry paste if you like more spiciness.
**I made this to be a thicker soup, but if you like your soups brothier, you could add 1-2 cups of extra chicken broth.

Directions:

Chicken:
Preheat the oven to 375°. Grease a small baking pan, and place chicken breasts inside.

Salt and pepper the chicken, then drizzle the olive oil over.

Bake the chicken for 35 minutes.

Shred when slightly cooled and set aside.

Soup:
While chicken is baking, heat 2 tablespoons of coconut or vegetable oil in a large pot over medium heat. Add onions and cook for 3 minutes until slightly softened.

Stir in the curry paste and fish sauce and cook for an additional minute.

Pour in the chicken broth, coconut milk, rice, and sweet potatoes. Stir and bring mixture to a boil.

Reduce heat, and stir in the sugar and lime juice.

Place cover on pot and simmer for 5 minutes.

Stir in the broccoli, peas, bell pepper, and the cooked chicken.

Simmer, covered, an additional 5-10 minutes until rice is done and vegetables are soft.

Add salt and pepper to taste.

Serve, garnished with the cilantro and additional lime wedges/juice.