EASY, ready in 30 minutes, HEALTHY, and loaded with FLAVOR!! The sweet potatoes, carrots, red peppers, chicken, spinach, cilantro, and coconut milk broth combine to form an AMAZING soup!!
1poundboneless skinless chicken breastdiced into bite-sized pieces
3 to 5clovesgarlicfinely minced or pressed
2 to 3teaspoonsground ginger or 1 tablespoon fresh gingerfinely chopped
2teaspoonsground coriander
¼cupThai red curry pasteor to taste (if you’re very sensitive to heat, add 1 tablespoon first and more later if desired)
2large sweet potatoespeeled and diced into 1/2-inch pieces
two 15-ounce cans coconut milkI used lite; full-fat will deliver a richer/thicker result
32ounceslow-sodium chicken broth
2teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
3cupsfresh spinach leavesabout 3 heaping handfuls
¼cupfresh cilantrofinely minced
1 to 2tablespoonslime juice
Instructions
To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the carrots, red pepper, chicken, and cook for for about 3 minutes or until vegetables begin to soften and chicken is seared (does not need to be cooked through); flip and stir often to ensure even cooking.
Add the garlic, ginger, coriander, Thai red curry paste, and cook for about 1 minute, or until fragrant; stir frequently.
Add the sweet potatoes, coconut milk, broth, salt, pepper, and stir to combine. Allow the mixture to gently boil for about 10 minutes, or until sweet potatoes are tender and done.
Turn off the heat and add the spinach, cilantro, lime juice, and stir to combine. Stir for about 1 to 2 minutes or until the spinach has wilted.
Taste and optionally add additional curry paste, salt, pepper, etc. to taste. Serve immediately.
Notes
Soup will keep airtight in the fridge for up to 1 week.