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Coconut Curry Chicken Soup with Spinach and Sweet Potatoes

Coconut curry chicken soup simmers tender chicken and sweet potatoes in a creamy coconut broth, finished with fresh spinach and lime. It’s a one-pot dinner with warming curry flavor and a satisfying, silky texture.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tbsp ginger grated fresh
  • 1.5 tbsp curry powder
  • 6 cups low-sodium chicken broth
  • 2 sweet potatoes medium (about 1 1/2 pounds total), peeled and cut into 1/2-inch cubes
  • 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 5 oz baby spinach
  • 2 tbsp lime juice
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven or soup pot over medium heat, then add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  2. Stir in the garlic, ginger, and curry powder and cook for 30 seconds, until fragrant.
  3. Pour in the chicken broth and add the sweet potatoes; bring to a boil, then reduce the heat and simmer for 8 minutes.
  4. Add the chicken and simmer for 10 to 12 minutes, until the sweet potatoes are tender and the chicken reaches 165°F in the center.
  5. Stir in the coconut milk and spinach and simmer for 2 to 3 minutes, until the spinach wilts.
  6. Stir in the lime juice, salt, and pepper, then serve.

Notes

Cut the sweet potatoes into evenly sized cubes so they cook at the same rate. Refrigerate leftovers for up to 4 days; freeze for up to 3 months, noting that the coconut milk may separate slightly when thawed.