A comforting Thai red curry chicken soup perfect for cold nights and when feeling under the weather. This nutrient-dense soup features chicken, sweet potatoes, and coconut milk, creating a warm and soothing dish that warms you up.
1: Cut each chicken breast into about 2-3 large chunks, and cook in about 4 cups boiling water for 10-15 minutes depending on thickness. Season water with salt, pepper, and garlic to strain and add to soup.
2: In another pot, heat oil along with the onion, minced garlic, grated ginger, and Thai red curry paste. Sauté over medium heat for 1-2 minutes.
3: Add the diced sweet potatoes and chopped gai lan stalks to the pot (save the leafy green ends for later) along with the broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5-7 minutes until sweet potatoes are tender.
4: Remove chicken from boiling water once cooked and cut or shred, then add to the soup. Adding the homemade broth is optional.
5: Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup.
6: Stir, taste, adjust seasonings, and add greens to wilt in the hot soup.
7: Enjoy with cilantro, lime juice, or sriracha!
