I’m sharing my Coconut Curry Chicken Soup with spinach and sweet potatoes because this easy, vegetable-packed, immune-boosting recipe hides a clever shortcut you’ll want to try.

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I love recipes that sneak in bold flavor without being fussy. I stumbled on this Coconut Curry Chicken Soup and it kept nagging me till I tried it.

Creamy coconut milk meets roasted sweet potato and somehow makes everything feel bright and a little dangerous in the best way. I tell people it’s vegetable packed and immune boosting even if that sounds like hype.

The Chicken Sweet Potato angle keeps it honest and almost rustic, but with a spicy twist that makes you wonder how simple a bowl can be and still hit so hard.

Ingredients

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Chicken thighs: Rich in protein and iron, keeps the soup hearty and satisfying.
Sweet potato: Adds natural sweetness, lots of fiber and vitamin A, makes it comforting.
Spinach: Loads of iron, folate and vitamins, wilts fast into the broth.
Coconut milk: Gives creamy richness and healthy fats, it rounds out spicy flavors.
Red curry paste: Brings heat, umami and aromatic spice, concentrates flavor with little effort.
Fresh ginger: Bright zippy warmth and anti inflammatory benefits, cuts through richness.
Lime juice: Adds bright acidity to balance coconut sweetness, freshens every spoonful.
Garlic: Adds savory depth and immune boosting sulfur compounds, small carb contribution.
Fish sauce optional: Punchy umami and salt, a little goes a long way to deepen broth.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs

1 large sweet potato (about 1 lb)

4 cups fresh baby spinach

1 can (14 oz) full fat coconut milk

3 cups low sodium chicken broth

1 medium yellow onion

3 cloves garlic

1 tbsp grated fresh ginger

2 tbsp red curry paste

1 tbsp coconut oil or vegetable oil

2 tsp fish sauce optional

1 tbsp fresh lime juice

1 tsp brown sugar or honey

1 tsp kosher salt

1/2 tsp ground black pepper

Fresh cilantro leaves optional

How to Make this

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1. Prep everything first so you dont scramble later: peel and cube the sweet potato, thinly slice the onion, mince the garlic and grate the ginger, chop cilantro if using, and cut the chicken thighs into bite size pieces; season the chicken with the kosher salt and black pepper.

2. Heat 1 tablespoon coconut oil or vegetable oil in a large pot over medium high heat until shimmering, add the chicken in a single layer and brown on both sides about 3 to 4 minutes per side; you dont need to cook it all the way through, just get good color then remove and set aside.

3. In the same pot add the sliced onion and a pinch more salt, cook until soft and translucent about 4 minutes then stir in the garlic and grated ginger and cook 30 to 45 seconds until fragrant, scraping up browned bits from the bottom.

4. Add the 2 tablespoons red curry paste to the onions and cook 1 minute, pressing it into the pan to bloom the flavors.

5. Toss in the cubed sweet potato and stir to coat with the curry mixture, then pour in the can of coconut milk and 3 cups low sodium chicken broth, scrape the bottom of the pot again and bring to a gentle simmer.

6. Return the browned chicken to the pot, stir in 1 teaspoon brown sugar or honey and 2 teaspoons fish sauce if using, reduce heat to a low simmer and cook until the sweet potatoes are tender and chicken is cooked through about 12 to 15 minutes.

7. Taste and adjust seasoning with the remaining kosher salt and black pepper, if you want more heat add a bit more curry paste, and if the coconut milk looks separated just whisk it gently back together over low heat but do not boil vigorously.

8. Stir in the 4 cups fresh baby spinach and cook just until wilted 1 to 2 minutes, then remove from heat and stir in 1 tablespoon fresh lime juice to brighten the soup.

9. Serve hot with fresh cilantro leaves if you like, and quick tip: this soup tastes even better the next day as the flavors meld, just reheat gently so the coconut milk doesnt split.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven for browning chicken and simmering the soup
2. Chef’s knife for peeling cubing and slicing the chicken sweet potato and onion
3. Cutting board
4. Vegetable peeler and box grater or microplane for the ginger
5. Measuring cups and measuring spoons
6. Wooden spoon or silicone spatula for stirring and scraping up browned bits
7. Tongs to turn the chicken and a slotted spoon or ladle for serving
8. Can opener and a whisk to reemulsify the coconut milk if it looks separated

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can. Breasts cook faster and dry out easier so slice them thinner or check temp often, remove at 165°F. Or cook whole then shred, but dont overcook.

Q: How do I make the soup less spicy or more spicy? A: To tone it down use less red curry paste and add it slowly, coconut milk will mellow heat. To boost heat add another teaspoon of paste, a pinch of chili flakes or a little sriracha at the end.

Q: Can I make this vegetarian or vegan? A: Yep, swap chicken for firm tofu or chickpeas and use vegetable broth instead of chicken broth. Skip fish sauce and add a splash of soy sauce or extra salt for depth.

Q: How do I keep the sweet potatoes from getting mushy? A: Dice them into even 1/2 inch pieces so they cook evenly, add them after the broth simmers and cook until just tender about 12 to 15 minutes. If you want firmer bites start them later or reduce simmer time.

Q: Can I freeze leftovers and how do I reheat? A: Yes freeze in airtight containers up to 3 months. Coconut milk can separate when frozen, so thaw overnight in fridge then reheat gently on stove and whisk or blend briefly to recombine. Taste and adjust lime, salt and sugar after reheating.

Q: I dont have red curry paste what else works? A: Red curry paste gives the best flavor but you can use 1 to 2 tbsp curry powder plus 1 tsp tomato paste and a little oil, or use a store bought curry sauce. Start small and taste, youll probably need to adjust salt and lime.

Coconut Curry Chicken Soup With Spinach And Sweet Potatoes Recipe Substitutions and Variations

Boneless skinless chicken thighs: swap for boneless chicken breasts if you want a leaner soup, or use cubed firm tofu or tempeh to make it vegetarian — boost the seasoning so it doesn’t taste bland.
Large sweet potato: use butternut squash or pumpkin for similar sweetness and texture, or regular russet or Yukon gold potatoes if you prefer less sweet and more starchy.
Full fat coconut milk: replace with light coconut milk to cut calories, or use canned evaporated milk plus a splash of coconut extract in a pinch; almond or cashew milk work too but the broth will be thinner.
Red curry paste: try green curry paste for a different Thai note, or mix 1 to 2 tbsp curry powder with 1 tsp sambal oelek or chili paste if you don’t have curry paste on hand, it’ll still be tasty.

Pro Tips

1) Get big flavor from browning, not cooking. Heat the oil so the chicken gets good color, then pull it out before it’s all the way done. That browned crust is where most of the flavor comes from, and the chicken will finish cooking in the simmering broth.

2) Really bloom the curry paste. Cook it with the onions and press it into the pan so the oils come out, it wakes up the spices and makes the whole soup deeper tasting. If it seems dry add a splash of broth to scrape up those browned bits.

3) Treat the coconut milk gentle. Keep the heat low once it goes in, dont let it roar boil or it can separate and get grainy. If it does split just whisk it back over low heat and add a little reserved broth to smooth it out.

4) Finish smart and stash leftovers right. Stir spinach in at the last second so it stays bright, add lime just before serving so the soup pops, and taste for fish sauce and sugar to balance salty sweet umami. This actually gets better the next day, but reheat slowly so the coconut doesnt break and if you plan to freeze undercook the sweet potato a bit so it wont turn mushy later.