chicken, sweet potato, curry & coconut 

6 to 8 servings                                                                       next recipe     back

Chicken Sweet Patoto 3

This is an effortless soup to make that tastes like you've spent hours putting it together. The sweetness of the coconut and sweet potato balances out the heat of the curry.

1/2    pound boneless, skinless chicken breasts sliced into 1-inch by 1/4-inch slices
        Zest and juice of half a lime
1/4    teaspoon kosher salt
1/4    teaspoon freshly ground black pepper 

2       tablespoons canola oil
1       tablespoon curry powder 
1       tablespoon fresh ginger, minced or 1 teaspoon ground
1       pound sweet potatoes, peeled and diced small
3       scallions, sliced (white and green portions separated)
1/2     teaspoon kosher salt
1/4     teaspoon freshly ground black pepper
1/2   cups chicken stock
1       (13.5-ounce) can lite coconut milk

 a small bowl, combine the sliced chicken breast with the lime zest and juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set the chicken aside in the refrigerator until the meat is ready to be added to the soup.

In a large soup pot or Dutch oven, heat the canola oil over medium heat. Add the curry, ginger, sweet potatoes, white portion of the scallions, 1/2 teaspoon salt and 1/4 teaspoon pepper and sauté for 5 minutes, stirring frequently. Add the stock and bring the soup to a boil. Reduce the heat to medium and simmer the soup for 10 minutes or until the sweet potatoes are fork-tender.

Add the seasoned chicken and coconut milk and cook the soup over medium heat for 5 to 7 minutes. Stir in the reserved green portions of the scallions just before serving.  

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