Go Back
+ servings
Creamy Thai Sweet Potato Chicken Soup / https://www.hwcmagazine.com
Print Recipe
5 from 1 vote

Creamy Thai Sweet Potato Chicken Soup

Creamy Thai Sweet Potato Chicken Soup is an easy gluten-free recipe with red curry spiced coconut broth, chicken, sweet potatoes and veggies cooked in the instant pot or stove top.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Mains
Cuisine: Thai
Servings: 4
Calories: 627kcal
Author: HWC Magazine

Ingredients

  • 1 tablespoon Coconut oil
  • 1 tablespoon Ginger or ½ teaspoon dried
  • 2 cloves Garlic peeled and minced or 1 teaspoon dried
  • 1 tablespoon Red curry paste
    (adjust to suit your heat level)
  • 2 Chicken breasts
    sliced thinly
  • Salt and pepper
    to taste
  • 3 Sweet potatoes
    peeled and cut into cubes
  • 1 cup Bok choy
    or your favorite vegetables (separating the white bottoms from the green tops)
  • 1 cup Chicken bone broth
    (or can use chicken broth or vegetable broth)
  • 26 oz Coconut milk 2 cans unsweetened full fat
  • 2 tablespoon Lime juice
  • Red chili
    garnish (optional)
  • Cilantro garnish (optional)

Instructions

Instant Pot Directions

  • Turn your instant pot on to the sauté function on medium. Add coconut oil to instant pot, ginger, garlic and red pepper paste and sauté until aromatic. Add you chopped chicken and saute until juices run clear- about 5 minutes with the lid off. Turn the instant pot off.
  • Add chopped sweet potatoes, white portion of the baby bok choy only (reserve the green tops for later), chicken bone broth and salt and pepper to taste. Place the instant Pot lid on and secure and make sure the steam release valve is in the closed position and set the instant pot to pressure cook for 8 minutes. (If you like your sweet potatoes to stay whole then reduce cook time to 6 minutes)
  • It can take anywhere from 10 minutes to 20 minutes for the pressure cooker to come to pressure.
  • Once your pressure cooker timer has beeped and completed its cycle. Hit cancel button on the Instant Pot. Carefully perform the quick release function. Keep your face and eyes away from the steam release valve and with oven mittens and a towel open the steam release to allow the pressure and steam to release.
  • After the steam release is complete and the float valve is lowered, it is safe to open the lid. If for some reason the float valve is still up and it is difficult to open the lid it is not ready yet.
  • Open the lid, add the tops of bok choy and the well shaken cans of coconut milk. Adjust seasoning as needed to fit your flavor profile. Place the instant pot on the sauté function just until the coconut milk is bubbly, stir gently.
  • Serve your Creamy Thai Sweet Potato Chicken Soup into bowls. Drizzle with a little lime juice and garnish with red chili and cilantro if desired. Enjoy!

Stove Top Directions

  • In a large pot add coconut oil, ginger, garlic and red pepper paste and sauté until aromatic. Add you chopped chicken and sauté until juices run clear- about 5 minutes with the lid off.
  • Add chopped sweet potatoes, chicken bone broth and salt and pepper to taste and cook for about 20 minutes or until the sweet potatoes are fork tender. Add the bok choy, coconut milk and cook until the bok choy are tender.
  • Serve your Creamy Thai Sweet Potato Chicken Soup into bowls. Drizzle with a little lime juice and garnish with red chili and cilantro if desired. Enjoy!

Notes

Store your soup up to 3 days in the refrigerator in a sealed container. Leftover soup can be stored up to 2 month in the freezer and then just heat and eat. 

Nutrition

Serving: 1g | Calories: 627kcal | Carbohydrates: 28g | Protein: 31g | Fat: 46g | Saturated Fat: 39g | Cholesterol: 72mg | Sodium: 238mg | Potassium: 1247mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15239IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 7mg