I found a Coconut Curry Chicken Soup that’s insanely creamy and spicy with sweet potato and spinach, the kind of immune-boosting bowl I actually want on repeat.
I’m obsessed with this Coconut Curry Chicken Soup because it tastes like happiness and actual food, not some diet lecture. I love how the spicy coconut broth hits you and how tender chicken pieces disappear into it.
And those sweet potato cubes and big handfuls of spinach? Yes.
It’s the kind of Chicken Soup that eats like dinner but feels kinda light. Sometimes it reminds me of Copycat Zupas Golden Curry Soup, but louder and more honest.
I want it on repeat, in a bowl, with steam and a messy spoon. No apologies.
I crave it on bad days too.
Ingredients
- Chicken: hearty protein, soaks up coconut curry goodness.
- Sweet potato: sweet, creamy chunks that add comfort.
- Spinach: bright, leafy green that wilts into the broth.
- Coconut milk: rich, silky base that makes it feel indulgent.
- Chicken broth: savory backbone that keeps things cozy.
- Red curry paste: spicy punch, pick your heat level.
- Curry powder: warm, earthy notes that deepen the soup.
- Onion: sweet and savory foundation you’ll want in every spoon.
- Garlic: sharp, garlicky kick that wakes everything up.
- Ginger: zippy warmth that cuts through the richness.
- Neutral oil: helps brown aromatics without adding flavor drama.
- Fish sauce: umami boost, salty depth in tiny doses.
- Lime juice: bright, tangy finish that lifts the whole bowl.
- Brown sugar: subtle sweetness to balance heat and acid.
- Salt pepper: basics that bring all flavors into focus.
- Red pepper flakes: optional heat, sprinkle if you like fire.
- Cilantro: fresh herb garnish that adds a citrusy note.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts, cut into bite sized pieces
- 1 large sweet potato, peeled and cut into 1/2 inch cubes (about 2 cups)
- 4 cups packed fresh spinach, stems removed
- 1 (14 oz) can full fat coconut milk
- 4 cups low sodium chicken broth
- 1 to 2 tbsp red curry paste, depending on how spicy you like it
- 1 tbsp curry powder
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated or finely minced
- 1 tbsp neutral oil (vegetable or canola) for sautéing
- 1 tbsp fish sauce or low sodium soy sauce
- 1 tbsp fresh lime juice, plus lime wedges to serve (optional)
- 1 tsp brown sugar or honey
- Salt and freshly ground black pepper, to taste
- Red pepper flakes or a pinch cayenne, optional for extra heat
- Fresh cilantro for garnish, optional
How to Make this
1. Heat the oil in a large pot over medium heat; add the diced onion and sauté until soft and translucent, about 4 to 5 minutes.
2. Stir in the garlic, grated ginger, red curry paste and curry powder, cooking for 1 minute until fragrant so the spices bloom but don’t burn.
3. Add the chicken pieces and cook, stirring, until the outsides are just white, about 3 to 4 minutes; you don’t need to cook them through yet.
4. Pour in the chicken broth and add the cubed sweet potato, brown sugar or honey, fish sauce or soy sauce, and a pinch of salt and pepper; bring to a simmer.
5. Reduce heat to medium low, cover and simmer for about 10 to 12 minutes, or until the sweet potatoes are fork tender and the chicken is cooked through.
6. Stir in the coconut milk, lime juice, and if you want extra heat add red pepper flakes or a pinch of cayenne; warm gently until everything is hot but not boiling so the coconut milk doesn’t separate.
7. Taste and adjust seasoning with salt, pepper, more fish sauce or lime juice if needed; balance sweet, salty, sour and spicy to your liking.
8. Add the packed spinach and cook for 1 to 2 minutes until wilted; stir gently so it mixes into the soup.
9. Remove from heat and let rest a minute so flavors settle; skim any excess oil from the top if you want a cleaner broth.
10. Serve in bowls with lime wedges and fresh cilantro for garnish, and enjoy with rice or crusty bread if you like.
Equipment Needed
1. Large heavy bottomed pot (6 quart is great)
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Ladle for serving
7. Microplane or fine grater for the ginger
8. Can opener for the coconut milk can
FAQ
Coconut Curry Chicken Soup With Spinach And Sweet Potatoes Recipe Substitutions and Variations
- Chicken: tofu (firm, cubed) for vegetarian option, cooked shredded rotisserie chicken if you want quicker, or canned chickpeas for a plant based protein.
- Coconut milk: light coconut milk to cut calories, half coconut milk half chicken broth for less richness, or full fat creamer plus water if you only have cream style coconut.
- Sweet potato: butternut squash or pumpkin (same texture), regular russet or Yukon potato if you prefer less sweetness, or carrots for a quicker cook time and similar sweetness.
- Fish sauce: low sodium soy sauce or tamari for a vegetarian swap, coconut aminos for a gluten free option, or a splash of Worcestershire if you don’t mind a slightly different flavor.
Pro Tips
1) Brown the chicken well before adding broth. It adds flavor you cant get otherwise, and those little browned bits on the bottom will boost the whole soup. Just dont overcook the pieces, you want them mostly cooked not dry.
2) Cook the spices with the onion and oil longer than you think, but watch they dont burn. Let them sizzle until fragrant, it really blooms the curry paste and ginger so the broth tastes deeper.
3) Add the coconut milk at the end and warm gently, not boiling. If it boils it can split and get grainy, so heat it slowly and stir. If it does separate a quick whisk off the heat usually brings it back together.
4) Balance the flavors before serving. Taste for sweet, salty, sour and heat. A little more lime or fish sauce will brighten everything, and a tiny bit more brown sugar or honey can tame the heat. Adjust in small amounts until it sings.
Coconut Curry Chicken Soup With Spinach And Sweet Potatoes Recipe
I found a Coconut Curry Chicken Soup that's insanely creamy and spicy with sweet potato and spinach, the kind of immune-boosting bowl I actually want on repeat.
4
servings
451
kcal
Equipment: 1. Large heavy bottomed pot (6 quart is great)
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Ladle for serving
7. Microplane or fine grater for the ginger
8. Can opener for the coconut milk can
Ingredients
1 lb boneless skinless chicken breasts, cut into bite sized pieces
1 large sweet potato, peeled and cut into 1/2 inch cubes (about 2 cups)
4 cups packed fresh spinach, stems removed
1 (14 oz) can full fat coconut milk
4 cups low sodium chicken broth
1 to 2 tbsp red curry paste, depending on how spicy you like it
1 tbsp curry powder
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated or finely minced
1 tbsp neutral oil (vegetable or canola) for sautéing
1 tbsp fish sauce or low sodium soy sauce
1 tbsp fresh lime juice, plus lime wedges to serve (optional)
1 tsp brown sugar or honey
Salt and freshly ground black pepper, to taste
Red pepper flakes or a pinch cayenne, optional for extra heat
Fresh cilantro for garnish, optional
Directions
- Heat the oil in a large pot over medium heat; add the diced onion and sauté until soft and translucent, about 4 to 5 minutes.
- Stir in the garlic, grated ginger, red curry paste and curry powder, cooking for 1 minute until fragrant so the spices bloom but don't burn.
- Add the chicken pieces and cook, stirring, until the outsides are just white, about 3 to 4 minutes; you don't need to cook them through yet.
- Pour in the chicken broth and add the cubed sweet potato, brown sugar or honey, fish sauce or soy sauce, and a pinch of salt and pepper; bring to a simmer.
- Reduce heat to medium low, cover and simmer for about 10 to 12 minutes, or until the sweet potatoes are fork tender and the chicken is cooked through.
- Stir in the coconut milk, lime juice, and if you want extra heat add red pepper flakes or a pinch of cayenne; warm gently until everything is hot but not boiling so the coconut milk doesn't separate.
- Taste and adjust seasoning with salt, pepper, more fish sauce or lime juice if needed; balance sweet, salty, sour and spicy to your liking.
- Add the packed spinach and cook for 1 to 2 minutes until wilted; stir gently so it mixes into the soup.
- Remove from heat and let rest a minute so flavors settle; skim any excess oil from the top if you want a cleaner broth.
- Serve in bowls with lime wedges and fresh cilantro for garnish, and enjoy with rice or crusty bread if you like.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 568g
- Total number of serves: 4
- Calories: 451kcal
- Fat: 24.8g
- Saturated Fat: 18.5g
- Trans Fat: 0.1g
- Polyunsaturated: 2g
- Monounsaturated: 3.8g
- Cholesterol: 97mg
- Sodium: 500mg
- Potassium: 1118mg
- Carbohydrates: 20.8g
- Fiber: 2.8g
- Sugar: 6g
- Protein: 36.8g
- Vitamin A: 9906IU
- Vitamin C: 12mg
- Calcium: 105mg
- Iron: 4.6mg
