Coconut-Curry Shrimp and Sweet Potato Chowder
A creamy, aromatic soup featuring sweet potatoes and shrimp in a fragrant coconut curry broth. This asian-inspired soups (dairy-free) ready in about 45 minutes pairs diced 1/2-inch sweet potatoes, peeled and deveined shrimp, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 cups, diced 1/2-inch sweet potatoes
- 12 oz, peeled and deveined shrimp
- 1 can (13.5 oz) coconut milk
- 1.5 tbsp curry powder
- 1/2 cup, finely diced onion
- 2 cloves, minced garlic
- 2 cups, chopped kale
- 1, juiced lime
- 1/2 tsp sea salt
Instructions
- Step 1: Heat a large pot over medium-high. Sauté onion and garlic until soft (3-4 minutes), stirring often.
- Step 2: Add curry powder and stir 1 minute until fragrant, then add sweet potatoes and 1 cup water.
- Step 3: Bring to a simmer, cover, and cook 10 minutes until potatoes are tender.
- Step 4: Stir in coconut milk, shrimp, and 1/4 tsp salt. Simmer 5 minutes until shrimp turns pink.
- Step 5: Remove from heat, stir in kale and lime juice. Season with remaining salt and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Curry Shrimp and Sweet Potato Chowder take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Curry Shrimp and Sweet Potato Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced 1/2-inch sweet potatoes from drying out.
Can I substitute ingredients in Coconut-Curry Shrimp and Sweet Potato Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Curry Shrimp and Sweet Potato Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Curry Shrimp and Sweet Potato Chowder dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
