One-Pot Thai Coconut Curry Chicken Soup
with Sweet Potato, Cauliflower Rice & Bell Pepper
One-Pot Thai Coconut Curry Chicken Soup
Creamy coconut curry broth with tender chicken, sweet potato, cauliflower rice, and bell pepper makes this one-pot soup cozy, fragrant, and weeknight-easy.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 3 unit Chicken Stock Concentrate
- 1 unit Coconut Milk
- 1 tablespoon Cornstarch
- 1 tablespoon Curry Powder
- 10 ounce Diced Chicken Thighs
- 1 clove Garlic
- 1 thumb Ginger
- 1 unit Lime
- 1 unit Onion
- 6 ounce Riced Cauliflower
- 1 unit Sweet Potatoes
- 1 ounce Sweet Thai Chili Sauce
Additional Ingredients
- 2 teaspoon Cooking Oil
- Pepper
- Salt
- 1 tablespoon Sugar
Swaps and substitutions
For a lighter or dairy-free bowl, this already works well as written; if avoiding coconut, swap in another unsweetened plant-based cream with a similar texture. For a lower-carb or grain-free version, keep the cauliflower rice and omit any extra starchy side; if you need less heat, use a milder chili sauce or reduce it.
What to serve with it
Serve with warm jasmine rice or crusty bread to make it more filling, plus a simple cucumber salad for a cool, crisp contrast. A squeeze of extra lime and fresh herbs on top also brighten the coconut curry flavor.
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