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117 Reviews
Henry S.
December 19, 2022
LOVED IT !! the flavors are so good, it literally is a healing soup. I made basmati rice as a side and we added it into the soup gradually...so good.
mindia
October 31, 2022
I have made this time and again. It is so flavorful! Sometimes I add spinach or other veggies I have on hand, but it is amazing as written. (Freezes pretty well too)
megomiles
September 16, 2022
This is restaurant quality. So delicious. I added an extra cup of water and 1/4 cup red bell pepper chopped. We loved it!
Goose302
August 7, 2022
I’ve made this twice which is unlike me. I played with the spices a bit—Kampot peppercorns and black garlic. Probably Tony’s. This is an outstanding recipe, Sara!
Jane A.
March 29, 2022
Really wonderful healing soup on it's own or as a base. I made a double batch and added kale and mushrooms to one batch, carrots and cauliflower to another. This is a nourishing soup!
NXL
December 22, 2021
This is the first recipe I've ever given 5 stars. so delicious, yet easy to make. Definitely going onto my favourites list! Didn't do the fried shallots, but I bet they are wonderful, as well.
Atiya H.
September 11, 2021
This recipe is in our regular rotation! I make it with chicken breast and fresh chiles (ideally the little Thai or Hawaiian ones). I've done it with all sorts of sweet potatoes, depending on what I had on hand, and it's nice to be able to use the cilantro stems and roots. I've never made the friend shallots, since I don't have a range hood, but I got a little jar of "crispy garlic in chili oil" that works nicely as a topping.
andrea.muraskin
May 2, 2021
So glad I finally tried this recipe! I used chicken breasts, vegetable stock, a combination of full fat and reduced fat coconut milk, and skipped the chili pepper and the fried shallots. It thought it was delicious, and my parents agreed. Next time I'll try doubling the sweet potatoes and maybe adding some greens. A winner!
M
February 22, 2021
Such a great recipe, an all time favorite here. I double or triple the sweet potato (technically yams), and add a bunch of chopped kale at the end. I fry the shallots in the microwave which cuts out all of the hassle. It usually thickens up by the time it's done so it's more like a stew or curry than a soup, and we serve it over rice. I add chopped peanuts as a garnish, just because I like the extra crunch. Thanks for such a great addition to my dinner options!
Reed
February 13, 2021
Love this one. I've made it many times and I would add a couple notes: turmeric is more beneficial when paired with black pepper, so I add a sprinkle. Also, I add more than a cup of sweet potatoes. Would also agree that the shallots dissolve into the curry and are not worth the extra work. Thanks for the recipe.
MommoMango
February 6, 2021
I used fresh pumpkin and served over sticky rice instead of as a soup, and it was an amazing hit! So delicious, def will put into the rotation!
Moira M.
January 2, 2021
I simmered this so the sauce thickened and it was less like a soup but still lots of sauce. I used chicken breasts and marinated overnight as suggested. I followed the recipe as written, except for my fried shallots were closer to black than brown.. I served with basmati rice and additional vegetables (sautéed zucchini and onions). It was delicious. For sure I will be making this again.
enlightenedgarbagedisposal
August 28, 2020
Easy and tasty. Adding a few more peppers next time for more heat, but delicious as is
enlightenedgarbagedisposal
August 28, 2020
Easy and tasty. Adding a few more peppers next time for more heat, but delicious as is
Kootenaygirl
May 4, 2020
Made this last night. Skipped the heat and my young (skeptical) kids ate it up! It really is an amazingly easy, delicious, and versatile dish.
Twinkle
April 20, 2020
This was fantastic - I added some extra garlic and ginger to the mince, and later added 1 small yellow onion (rough chopped to match the sweet potato cubes) after the meat browned. Served with basmati rice as I didn't have rice noodles or jasmine rice available. Extra lime wedges and fresh cilantro for brightness, and topped with store-bought fried shallots (essential). I cannot wait to make this again!
erodg
April 3, 2020
Made this tonight. Appreciated by husband and one of 2 teenagers. The daughter doesn't appreciate coconut, so if you have one of those people in your home, heads up. It was delicious!
Caroline M.
March 28, 2020
This is now my all-time favourite chicken curry. I leave out all the stock and substitute roasted (in the oven) aubergine for the sweet potato (too sweet for my taste) and it’s the most delicious curry, ever!
Tania P.
February 17, 2020
Delish! I used parsnips instead of sweet potato which added an earthy sweet flavor. In the last 5 minutes I stirred a big bag of spinach through and served over brown rice. Fantastic!
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