Curry & Coconut Soup

Thai Coconut Soup  | 1924 London

The weather here has been so strange lately- I can’t keep up. One day it’s hot and were eating salads, the next it’s dreary and soup is calling my name. This was one of those days. I am soo excited about this recipe, it has already made a couple of appearances because it was so simple, and satisfying.


2 sweet potatoes, peeled and cubed

2 chicken breasts

1 can coconut milk

3-4 tablespoons curry powder

1 tablespoon fresh ginger

1 teaspoon olive oil

1/2 cup water

plain non fat greek yogurt to garnish

shredded coconut to garnish

* omit chicken for a vegetarian option


Preheat oven to 400. Cook chicken breasts for 30- 40 minutes depending on your oven. In a large stew pot heat olive oil over medium heat, adding the cubed sweet potatoes, curry powder, ginger and water. Cover and let simmer for 25-30 minutes or until soft. Careful to not let the sweet potatoes burn. Once the potatoes are soft enough you will be able to mash them up with a fork or ladle into a puree. If you need to use a blender to mix up you haven’t let the sweet potatoes break down enough. Shake up the can of coconut milk and add to the pot. Shred your cooked chicken and add. Serve with a dollop of non fat plain greek yogurt, shredded coconut, and freshly shaved ginger.

Thai Coconut Soup  | 1924 London

Thai Coconut Soup  | 1924 London

Kirsten xo


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