Curried Chicken and Sweet Potato Soup

Name: Curried Chicken and Sweet Potato Soup
Cook time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 15 ml neutral oil; 150 g yellow onion small dice; 1 g fine salt; 3 clove garlic cloves minced; 10 g fresh ginger peeled and grated; 10 g curry powder; 20 g tomato paste; 450 g boneless skinless chicken thighs cut into 2.5 cm pieces; 500 g sweet potato peeled and cut into 1.5 cm cubes; 900 ml chicken broth low sodium; 250 ml water; 7 g fine salt; 2 g black pepper freshly ground; 200 ml coconut milk full-fat; 30 ml lime juice freshly squeezed; 10 g cilantro chopped, for garnish; 20 g scallion thinly sliced, for garnish

This American-style soup builds a curry-spiced broth around chicken and sweet potatoes, then finishes with coconut milk for body and lime for brightness. The result is a one-pot main with tender chicken, soft sweet potato, and a balanced sweet-savory heat.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml neutral oil
150 g yellow onion small dice
1 g fine salt
3 clove garlic cloves minced
10 g fresh ginger peeled and grated
10 g curry powder
20 g tomato paste
450 g boneless skinless chicken thighs cut into 2.5 cm pieces
500 g sweet potato peeled and cut into 1.5 cm cubes
900 ml chicken broth low sodium
250 ml water
7 g fine salt
2 g black pepper freshly ground
200 ml coconut milk full-fat
30 ml lime juice freshly squeezed
10 g cilantro chopped, for garnish
20 g scallion thinly sliced, for garnish

Instructions

Heat the oil in a large soup pot over medium heat. Add the onion with a pinch of the salt and cook, stirring, until softened and starting to turn translucent, about 4 minutes. Onion is soft and glossy, with no raw aroma remaining.
Stir in the garlic, ginger, curry powder, and tomato paste. Cook for 1 minute, stirring constantly, until the spices smell fragrant and the tomato paste darkens slightly. Spices are fragrant and the paste looks brick-red and concentrated.
Add the chicken, sweet potato, broth, water, remaining salt, and black pepper. Bring to a boil, then reduce to a steady simmer. Liquid is at a gentle simmer across the surface.
Simmer uncovered, stirring occasionally, until the sweet potato is tender and the chicken is cooked through, about 18 to 20 minutes. Sweet potato pieces mash easily with a spoon and chicken reaches 74 C in the center.
Stir in the coconut milk and simmer for 2 minutes to warm through. Add the lime juice, then taste and adjust with a little more salt only if needed from your pantry. Soup is creamy and lightly brightened, with no raw coconut milk taste.
Ladle into bowls and finish with the cilantro and, if using, the scallion. Herbs stay fresh and vivid on top of the hot soup.