Coconut-Curry Chicken Soup with Sweet Potato

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Warm, soothing soup featuring tender chicken, sweet potato, and aromatic coconut curry broth. This Southeast Asian-inspired soup recipe, ready in about 45 minutes, pairs chicken thighs, sweet potato, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chicken thighs
• 1 medium sweet potato
• 14 oz coconut milk
• 1.5 tbsp curry powder
• 4 cups chicken bone broth
• 2 cloves garlic
• 1/2 medium onion
• 1 tsp thyme

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Instructions

1. Step 1: Dice chicken thighs into 1-inch cubes. Peel and dice sweet potato into 1/2-inch cubes. Mince garlic and finely chop onion.
2. Step 2: Heat a large pot over medium heat. Add chicken and cook for 3 minutes until browned on all sides. Remove and set aside.
3. Step 3: Add onion and garlic to the pot, cooking for 2 minutes until softened. Stir in curry powder and thyme, cooking for 30 seconds until fragrant.
4. Step 4: Return chicken to the pot, add sweet potato, and pour in chicken bone broth. Bring to a gentle simmer and cook for 15 minutes until sweet potato is fork-tender.
5. Step 5: Stir in coconut milk and simmer for 5 more minutes. Remove from heat and let rest 5 minutes before serving.