Chicken-Coconut Soup with Sweet Potato

This curry-style coconut soup is ready in about 30 minutes, making it perfect for feeding holiday guests on the fly!

Chicken-Coconut Soup with Sweet Potato
Yield: 6 to 8 servings
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  1. 1 tablespoon olive oil
  2. 1 cup chopped yellow onion
  3. 1 cup chopped red bell pepper
  4. 1 tablespoon minced fresh garlic
  5. 1 medium sweet potato, peeled and cubed (about 2 1⁄2 cups)
  6. 2 tablespoons Thai red curry paste, such as Thai Kitchen
  7. 6 cups reduced-sodium chicken broth
  8. 1 (13.66-ounce) can unsweetened coconut milk
  9. 2 tablespoons fresh lime juice
  10. 4 cups shredded cooked chicken (from 1 rotisserie chicken)
  11. 1 cup fresh snow peas, halved
  12. 2 teaspoons kosher salt
  13. Garnish: sliced green onion, cilantro leaves
  1. In a large Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, approximately 8 minutes. Stir in sweet potato and curry paste; cook 2 minutes. Stir in broth, coconut milk, lime juice, and chicken. Bring to a simmer; reduce heat to medium-low.
  2. Cook until sweet potato is tender, approximately 20 minutes. Add peas and salt. Simmer 5 minutes more. Garnish with green onion and cilantro, if desired.
Taste of the South


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