Description
Thai Chicken Soup with Sweet Potato is creamy, fragrant, and just spicy enough to warm your soul. Inspired by a bowl in Koh Samui and perfected in home kitchens, this comforting soup blends coconut milk, sweet potato, chicken, and lime into one cozy, nourishing dish.
Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili or ½ teaspoon chili flakes (adjust to taste)
- 2 sweet potatoes, peeled and diced
- 1 can (400ml) full-fat coconut milk
- 3 cups chicken broth (low-sodium)
- 2 cups shredded cooked chicken
- 2 tablespoons fish sauce
- Juice of 1 lime
- Fresh cilantro, chopped
- 2 green onions, sliced
- Optional: cooked jasmine rice for serving
Instructions
- In a large pot, heat coconut oil over medium heat. Sauté diced onions for 2–3 minutes until soft. Stir in garlic, ginger, and chili. Cook for 1 minute.
- Add diced sweet potatoes and stir to coat with aromatics.
- Pour in chicken broth. Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes until sweet potatoes are fork-tender.
- Stir in shredded chicken and coconut milk. Simmer for another 5–7 minutes.
- Add fish sauce, lime juice, green onions, and cilantro. Taste and adjust seasoning.
- Serve hot with a spoonful of jasmine rice or crusty bread, and garnish with extra herbs if desired.
Notes
Use rotisserie or leftover chicken for convenience. Swap fish sauce with soy sauce if needed. Add-ins like edamame, chickpeas, or spinach work great. This soup stores and freezes well—just add rice or noodles fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai