Thai chicken and sweet potato soup

30 Minutes • Gluten-free • Dairy-free • Low FODMAP • Serves 6 •This beautiful and delicious low FODMAP soup fuses the flavors of Thailand and India to delight your palate and your belly. The braised chicken, tender sweet potatoes, and spinach are blended with coconut milk and served over rice for the perfect one-dish meal. Best of all? You can make it in 30 minutes!

Thai Chicken and Sweet Potato Soup.jpeg

INGREDIENTS

1 1/2 pounds boneless skinless chicken breasts (or use chicken thighs if you prefer dark meat)

1 tablespoon ground turmeric

2 teaspoons ground ginger

3 tablespoons garlic-infused olive oil

6 green onions (green part only) chopped

1-inch fresh ginger, peeled and grated

1/4 teaspoon cayenne pepper (use more or less to your taste)

1/2 cup fresh cilantro, chopped plus more for serving

1 medium sweet potato, peeled and cut into 1-inch chunks

1-2 cups low FODMAP chicken broth

1 can (13.5 ounces) canned coconut milk

2 tablespoons gluten-free soy sauce

2 cups fresh baby spinach

Juice of 2 limes

Kosher salt

2 cups cooked rice, for serving

DIRECTIONS:

Put your rice on to cook so it will be done when your soup is done.

Cube and toss the chicken with turmeric, ground ginger, and 1 tablespoon garlic-infused olive oil. Let sit while you prepare your other ingredients.

Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear until all sides are lightly browned, about 2 minutes. Add the green onions, ginger, cayenne, and cilantro, cook 1 minute, then add the chopped sweet potato.

Add 1 cup broth, coconut milk, and soy sauce. Bring just to a boil, then reduce the heat to low. Partially cover and simmer for 20-30 minutes, or until the potatoes are cooked through. If the soup is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt.

Serve the chicken and sauce over rice. Top with fresh cilantro and enjoy.

Original recipe inspired by Tieghan Gerard of Half Baked Harvest

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Spinach, mushroom, brie risotto

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Baked hot/sweet chicken tenders (low FODMAP)