Spicy Thai Curry Sweet Potato Soup with Chicken and Cilantro

Between the chill in the air and the chorus of sniffles everywhere these days, it’s pretty clear that autumn is quickly turning to winter. That means it’s time to drape the couches with soft blankets, pull out the mufflers and whip up a batch of comforting chicken soup.

When KitchenAid challenged me to Spice Up Chicken Soup, I decided to play with Thai flavours to create a sweet, spicy, creamy soup. Loaded with onions, sweet potatoes, coconut milk, homemade Thai-style red curry paste and more, this soup isn’t your mama’s chicken soup.

It’s better.

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Making this is super simple with a few handy tools.

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First, you make homemade Thai-style red curry paste. Have you had this curry paste before? It’s a high-flavour, spicy mixture that adds a boldness to whatever you add it to. And making it is as simple as can be. Simply combine all the ingredients in the small bowl of a KitchenAid® 13-Cup Food Processor, and process until it becomes a paste. It will take a minute or two. Then store that in an airtight container.

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Next, it’s time to make the soup in a KitchenAid® Professional Cast Iron 4-Quart Casserole, which cooks evenly and looks so pretty on the stove.
This Spicy Thai Curry Sweet Potato Soup with Chicken and Cilantro has layers of flavour. So, you start by browning onions and adding a little garlic to the mixture. Then comes the spicy Thai-style red curry paste, creamy coconut milk, sweet potatoes and vegetable stock. It all simmers together until the sweet potatoes are tender.

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Using a KitchenAid® Pro Line® Series Cordless Hand Blender, you puree the soup into creamy, dreamy submission. The KitchenAid® Pro Line® Series Hand Blender works like a charm – and it’s so easy to use with its cordless design and powerful whirl.

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Finally, stir in chopped cilantro and cubed leftover chicken.

A little spicy. A little creamy. A little sweet. And totally delicious. Does it get any better?

Spicy Thai Curry Sweet Potato Soup with Chicken and Cilantro

Makes 6 servings INGREDIENTS:

For the Thai-style red curry paste:
Makes 1/2 cup
1 shallot, roughly chopped
1 stalk lemon grass (about 1/4 ounce), roughly chopped
1 habanero pepper, stem removed and seeded
4 cloves garlic, crushed
8 de arbol dried peppers, stems removed and soaked in water for 20 minutes
1 scallion, white and light green parts roughly chopped
1/4 cup diced red sweet bell pepper
For the soup:
2 tablespoons extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, crushed
2 tablespoons Thai-Style Red Curry Paste
1 13.66-ounce can coconut milk
2 pounds sweet potatoes, peeled and cubed
2 cups vegetable stock or broth
1 heaping cup diced chicken (from a rotisserie chicken)
1/2 cup finely chopped fresh cilantro
1 teaspoon kosher salt, or to taste

DIRECTIONS:
For the Thai-style red curry paste
Combine all ingredients in the small bowl of a KitchenAid® 13-Cup Food Processor. Process on low, scraping down the sides as needed, until everything is uniformly chopped and forms a paste-like substance.
For the soup:

Heat the olive oil in a KitchenAid® Professional Cast Iron 4-Quart Casserole set over medium heat. Add the onions and cook for 5-7 minutes, until softened and beginning to look translucent. Stir in the garlic and cook for an additional 4-6 minutes, until the onions begin turning golden brown. Stir in the Thai-style red curry paste.

Pour the coconut milk into the casserole and stir well to combine. Bring to a boil and then stir in the sweet potatoes and vegetable stock. Cover and cook for 20-25 minutes, until the sweet potatoes are fork tender.

Remove from the heat and use a KitchenAid® Hand Blender to puree the soup. Stir in the diced chicken, cilantro and salt. Cover and place back on the burner (reduce heat to low).

Cook for an additional 5 minutes.

Enjoy immediately.

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