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+ servings

Panang Curry Soup with Chicken, Kale + Sweet Potato

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Not only delicious but ridiculously fast and easy to make and it makes for wonderful left-overs! This Soup has all of the warm, bright, citrus and spice notes of your traditional Panang Curry but in Soup form. Meaning it's a bit more mellow (no rice needed) it's rich and creamy and will leave anyone feeling deeply satisfied. You can go with the original Chicken recipe, or go Vegetarian or Vegan with it.


  • 2 tbsp Coconut Oil, Or other healthy cooking fat (such as Ghee, avocado oil etc.)
  • 3 Lemon Grass stalks, Cut off very bottom and top 1/4 off so you're left with the middle "meaty" part. Make some cuts into it (but not all the way through) and hammer it a bit to release the flavor.
  • 4 inch Ginger piece, peeled and finely minced or grated
  • 1 whole Yellow Onion, Cut in half and then thinly sliced into half circles
  • 4 Kaffir Lime Leaves, sliced super thin
  • 3 cloves Garlic, Crushed, or finely minced
  • 1-2 Small Red Thai Peppers (if you want it spice), Finely Chopped
  • 2 tbsp Penang Curry Paste, Be sure to get a good quality paste like Mae Ploy or Aroy-D
  • 5 Boneless, Skinless Chicken Breasts, Cut into thin strips
  • 2 Cups Chicken Broth, I like to use Chicken Bone Broth
  • 2 13.5 oz cans Coconut Milk
  • 1 tbsp Palm Sugar, Could also use coconut sugar, or brown sugar
  • 2 tbsp fish sauce
  • 3 handfuls Kale, stems removed and rough chopped
  • 1-2 Sweet Potatoes, cut into thin fries
  • 2 tbsp Lime Juice , Freshly Squeezed (plus more for topping if desired)
  • Coconut Butter / Coconut Mana, Use to reduce spice if desired - see notes


  • If using Rice or Rice Noodles or other types noodles to add on at the end...Go ahead and prepare that separately so it can sit warmed and ready by the time the soup is done.
  • Heat oil in a big pot or dutch oven over medium-high heat, add lemongrass stalks, ginger, and onions, sear for about 3 minutes. Stirring frequently.
  • Add curry paste, garlic, peppers, kaffir lime leaves saute for another 1 minute. Stirring frequently.
  • Add broth, coconut milk, sugar, fish sauce, and chicken, give a good stir to make sure nothing is stuck to the bottom of your pot and to incorporate everything well. 
  • Add chopped Kale and Sweet Potatoes.
  • Turn up the heat and bring to a full boil then turn the heat down to medium-low and let simmer uncovered for 15-20 minutes.
  • Check potatoes and a chicken piece for doneness, then add lime juice, stir and taste.
  • Remove lemongrass stalks and serve either on its own or with rice. Once dished, top with another squirt of lime and chopped Basil (if you have some).


Too Spicy? Try this:
  • Add some coconut butter (also known as coconut mana) to the soup bowls at the time of serving. Be sure to do it while the soup is really hot (so the coconut butter melts) Also, give it a good stir to mix the melted coconut butter throughout.
  • Create a super rich and creamy coconut cream to add. Use a microwave safe bowl and add about a teaspoon of water to a tablespoon coconut butter (coconut mana) and put it in the microwave for a few seconds to create a sweet rich super thick cream. It sweetens the curry, takes the edge off and thickens it a bit too.
Vegetarian/ Vegan? Try this:
  • Substitute the chicken for Shrimp and only add the shrimp for the last 5 minutes of cooking so it does not overcook. 
  • Substitute chicken broth for vegetable broth 
  • omit the fish sauce
  • You can increase the kale and sweet potato amounts to account for the omitted chicken, you can even add broccoli for a delicious addition, just be sure to add it for the last 5-10 minutes of simmering so it does not overcook and become mushy.