You guys… thank you so much for participating in my poll. In case you missed it, I posted this poll on Facebook and the result has been great. Remember what I said about me enjoying Asian food lately on this Sichuan Chili Oil post. I guess it’s not just me because you guys also picked the same type of dish. But this dish won’t disappoint you either. Plus, it came straight from my new cookbook, 5-Ingredient One-Pot Cookbook, which means that it’s easy to prep using fresh ingredients, and is both delicious and friendly on your wallet. No kidding!
Just the other day, I went to a lab to get my blood drawn and the lab technician counted the total tubes I had taken from me and it was 11 in total! Yikes, eleven bloody blood tubes. Luckily, I had enough liquid in the morning; however, I felt I needed more of it to gain what I had lost. So, soup was the obvious answer. This soup is so easy to make, even if you’re a beginner in the kitchen. And, with only 5 ingredients, there’s no way you can make any mistakes in preparing it. Now here’s the fun part – when I say 5 ingredients, I really mean 5. It is made with chicken as part of your protein. However, you can use tofu instead if you’re a vegetarian or vegan.
First time enjoying sweet potato? Make it into a smoothie! Simply combine 1 cup of cubed sweet potatoes with almond butter, 2 medjool dates, milk, and a pinch of nutmeg or cinnamon.
If you’re as excited about this cookbook as I am, you can pre-order it here.
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Sweet Potato Thai Curry Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Description
Thai curry paste is a great condiment to keep in your pantry or refrigerator. Just a spoonful adds layers of flavor-sweet, salty, tangy, spicy-to a dish.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Thai red curry paste or Massaman curry paste
- 2 cups peeled, diced sweet potatoes
- 8 ounces boneless, skinless chicken breast, cut into small pieces
- 2 small broccoli heads, florets separated and stems chopped
- 1 (14-ounce) can coconut milk
- 2 cups water
Optional garnish:
- 1 cup fresh cilantro
Instructions
- In the stockpot over medium-high heat, heat the olive oil until hot. Add the curry paste and cook for 1 minute, stirring. Add the sweet potatoes, chicken, and broccoli, and cook for 4 minutes.
- Add the coconut milk and water to the pot, and whisk until combined. Bring just to a boil, then reduce the heat, cover, and simmer gently for about 20 minutes, stirring occasionally.
- Ladle the soup into bowls. Garnish with the cilantro, if using, and serve.
I love Thai food! This seriously sounds so so yummy.
This looks like the absolute perfect Fall soup. Can’t wait to try it!
I’ve never heard of sweet potato curry before. I bet the sweetness of the sweet potato perfectly balances the spiciness of the curry. Also, congratulations on your new cookbook – how exciting!
I love curry and this soup just looks so good! It’s perfect on chilly evenings.
Oh this sounds so delicious on this cool fall day!