Red Curry Chicken Soup with Sweet Potatoes and Corn

Red Curry Chicken Soup with Sweet Potatoes and Corn // Queen Smithereen.

Red Curry Chicken Soup with Sweet Potatoes and Corn // Queen Smithereen.

Red Curry Chicken Soup with Sweet Potatoes and Corn // Queen Smithereen.

Red Curry Chicken Soup with Sweet Potatoes and Corn
Makes 6-8 servings

2 chicken breasts, halved into cutlets
sea salt and ground black pepper
2 tbsp olive oil
¾ cup white onion, chopped
1 garlic clove, minced
1 green bell pepper, diced
1 15-oz can corn, drained
1 inch fresh ginger, grated
pinch-1/4 tsp cayenne (depending on the amount of heat you are going for)
2 tsp red curry paste
3 sweet potatoes, skinned and chopped into ½-inch cubes
1 15-oz can light coconut milk
1 15-oz can regular coconut milk
4 cups chicken stock

Heat 1 tbsp olive oil in a large saucepan on medium-high heat. Sprinkle chicken with salt and pepper. Once the pan is heated, fill with chicken and sear, about 2 minutes. Flip the chicken over and sear the other side, then reduce the heat to medium-low and cover to finish cooking, about 7 minutes. When chicken is cooked through, remove from heat and let sit on a cutting board for about 5 minutes to let the juices settle. Chop into cubes and set aside. Meanwhile, heat the other 1 tbsp of olive oil in a large pot on medium heat. Add onion, garlic, salt, and pepper, and cook until the onion is translucent. Add bell pepper and let cook until softened. Add the corn, then the ginger, cayenne, and red curry paste and stir to ensure the vegetables are covered. Add the sweet potatoes and stir, then add the cans of coconut milk and chicken stock. Increase the heat to high until the soup beings to bubble. Afterward, reduce heat to medium once more and cover until the sweet potatoes are fully cooked (i.e., when they can be broken apart with a spoon). Add the chicken, stirring to combine, then season to taste with salt and pepper. Serve with fresh basil and a smile on your face. Soup can be covered and refrigerated up to 3 days. Just reheat on the stove.

15 comments

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  1. Anonymous

    The sweetness of the sweet potatoes and corn mix well with the spice. This “soup” still felt like a stew but it was still really good and had a wonderful full flavor. I paired this with a nice bread for dipping and it soaked up all the wonderful flavors of this great soup/stew. Thank you for sharing.

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