Coconut Curry Soup

Perfect for a cold night when you want something warm and semi-healthy! Although I have this labeled as a soup, this is very hearty and thick – almost more of a stew than a soup, but equally delicious. This is packed full of vegetables and flavor. The curry powder adds a subtle flavor, but still manages to come through. The sweet potatoes add a hint of sweetness that comes through delicately.

To make this vegetarian friendly, omit the chicken breasts and swap the chicken broth for vegetable broth!

  • 1lb Chicken Breast
  • 3 Small Sweet Potatoes, Diced
  • 1 Can Coconut Cream
  • 4 Cups Chicken Broth, or Vegetable Broth
  • 2 Tbsp Tomato Paste
  • 2 Tbsp Minced Garlic
  • 3 Tbsp Red Curry Powder
  • 3 Tbsp Balti Curry Powder
  • 1 Cup Jasmine Rice
  • 2 Cups Peas
  • Serves: 4-6
  • Prep Time: 5 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 40 Minutes

To Make:

  1. Heat a large pot/dutch oven over medium heat and add in the chicken (or vegetable) broth.
  2. Add in the can of coconut milk and whisk until it is fully melted and incorporated.
  3. Add in the minced garlic, tomato paste, red curry powder and baltic curry powder. Whisk until mixed well.
  4. Bring the liquid to a boil, stirring occasionally.
  5. Once it begins boiling, add in the sweet potatoes and peas.
  6. Next add in the rice and give it a quick stir so the rice is evenly distributed – this will prevent clumping while cooking.
  7. Lastly, add in the chicken breasts. Reduce the heat to low and cover. Cook for 25 minutes, until the sweet potatoes are softened and the chicken cooked through and tender.
  8. Turn off the heat. Remove the chicken and place it in a separate bowl to shred.
  9. Shred the chicken and add back to the soup. Stir again so evenly incorporate the chicken.
  10. Serve and enjoy!

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