This creamy coconut curry chicken soup is a warm hug in a bowl! It features tender chicken, sweet potatoes, and fresh spinach, all simmered in a rich coconut curry broth.
You’ll love how cozy this dish feels on a chilly day. I enjoy serving it with crusty bread for dipping—no morsel goes to waste!
Making this soup is easy and fun. Just chop, stir, and let the flavors meld together. It’s the perfect meal for a relaxed evening in!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are standard, but thighs add extra juiciness. You could use tofu for a veggie option or chickpeas for protein if you’re looking to skip meat.
Sweet Potato: Sweet potatoes provide a lovely sweetness. If you want a different flavor, butternut squash or regular potatoes will work too.
Coconut Milk: Full-fat coconut milk gives a creamy texture, but light coconut milk or even almond milk can be used if you’re looking for lower fat. Just note that it might not be as rich.
Curry Paste: Red or yellow curry paste adds depth. If unavailable, a mix of curry powder and a bit of chili can substitute, but your soup will vary in flavor.
Spinach: Fresh spinach wilts nicely and adds nutrients. Kale or Swiss chard can also be used for a heartier option.
How Do You Achieve That Perfect Creaminess in The Soup?
The key to a creamy soup lies in the balance of ingredients, especially the coconut milk. Here’s how to ensure it’s just right:
- Start by sautéing the onions, garlic, and ginger to build a flavorful base. This step enhances the overall taste.
- When adding coconut milk, do it after the chicken is cooked through. This prevents the milk from curdling, keeping it smooth.
- Let it simmer gently for about 5 minutes after adding coconut milk. This allows flavors to blend while keeping that creamy texture.
- For a slightly thicker soup, mash some sweet potato pieces before blending the soup.
These tips will help you master that velvety consistency and enjoy each comforting spoonful!
How to Make Creamy Coconut Curry Chicken Soup with Sweet Potatoes & Spinach
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 large sweet potato, peeled and diced
- 4 cups (1 liter) chicken broth
- 1 can (14 oz/400 ml) coconut milk (full fat for creaminess)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red or yellow curry paste
- 1 tablespoon olive oil or coconut oil
- 4 cups fresh spinach leaves, roughly chopped
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime (optional, for brightness)
- Fresh cilantro leaves, for garnish (optional)
- Red chili flakes or fresh chili slices, for garnish (optional)
How Much Time Will You Need?
This comforting soup can be prepared in about 30 minutes total. You’ll need around 10 minutes to gather and chop your ingredients, then about 20 minutes to cook it all together. Perfect for a busy weeknight or a cozy weekend meal!
Step-by-Step Instructions:
1. Sautéing the Flavors:
Begin by heating the olive oil or coconut oil in a large pot over medium heat. Once the oil is hot, add the chopped onion. Sauté until softened and translucent, which should take about 4-5 minutes. This builds a delicious base for your soup!
2. Adding Aromatics:
Next, add the minced garlic and grated ginger to the pot. Stir them in and cook for another 1-2 minutes until they’re fragrant. You’ll love the smell at this stage!
3. Blooming the Spices:
Now, stir in the curry paste and let it cook for 1 minute. This helps to bloom the spices, releasing their full flavor into the soup.
4. Adding Chicken and Sweet Potatoes:
Time to add the diced sweet potatoes and chicken pieces. Mix everything well so that the curry paste coats the chicken and sweet potatoes evenly.
5. Simmering the Soup:
Pour in the chicken broth and bring the mixture to a simmer. Once it’s simmering, reduce the heat to medium-low and cook for about 15 minutes, or until the sweet potatoes are tender and the chicken is fully cooked. You’ll want to check that the sweet potatoes easily pierce with a fork.
6. Incorporating the Creaminess:
Stir in the coconut milk and continue to simmer gently for another 5 minutes. This will blend all the flavors beautifully, creating that creamy texture.
7. Adding Fresh Spinach:
Now, add the chopped spinach and cook just until it wilts, about 2 minutes. This adds color and nutritious goodness to your soup!
8. Seasoning:
Season your soup with salt and pepper to taste. If you like a touch of brightness, squeeze in the juice of one lime—it’s optional but adds a lovely zing!
9. Garnishing:
When ready to serve, ladle the soup into bowls. Dress it up with fresh cilantro and a sprinkle of red chili flakes or fresh chili slices if you want a little heat.
10. Serve and Enjoy!
Your creamy, comforting coconut curry chicken soup is ready to be enjoyed! Serve it hot, and feel free to pair it with some crusty bread for a perfect meal.
Can I Use Frozen Chicken in This Recipe?
Absolutely! If using frozen chicken, be sure to thaw it completely beforehand. You can leave it in the fridge overnight or use a sealed plastic bag submerged in cold water for quicker defrosting. Once thawed, dice it as you would fresh chicken!
Can I Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian by omitting the chicken and using chickpeas or diced tofu instead. Just replace chicken broth with vegetable broth for a fully vegetarian option. The flavors will still be delicious!
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, consider freezing it in freezer-safe containers for up to 3 months. To reheat, gently warm it on the stove or in the microwave, stirring occasionally until heated through.
Can I Adjust the Spice Level?
Definitely! If you prefer a milder soup, use less curry paste and omit any added chili flakes. Conversely, if you like more heat, feel free to add extra curry paste or incorporate fresh chili slices when serving. Just remember to taste as you go!
