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Thai Sweet Potato Soup

This nutritious soup is perfect for a chilly day.


This delicious, nutritious soup recipe is perfect for chilly days.

Both sweet potato and squash lend themselves well to some Thai flavours. Coconut milk is a handy alternative to finishing your soup with milk or cream.

Yield: Serves 6


  • 600g sweet potato
  • 1 onion
  • 2 garlic cloves
  • 1 red chilli
  • 1 thumb-size piece ginger
  • Rapeseed oil
  • 1 stalk lemongrass
  • 2 tablespoons Thai red curry paste
  • 1 litre chicken stock
  • 1x400g can coconut milk
  • Coriander, to garnish


  1. Peel and roughly chop the sweet potato. Finely slice the onion, garlic, chilli and ginger.
  2. Heat the oil in a large saucepan and sweat the onion until soft but not coloured – about 10 minutes. Add the garlic, chilli and ginger and sauté for a further few minutes. Bash the lemongrass stalk and add.
  3. Add the curry paste and cook for about two to three minutes, until all the aromas are released.
  4. Add the sweet potato, give a good stir and pour in the stock. Cook for about 20 minutes until the sweet potato is soft.
  5. Purée until smooth, return to the heat and add the coconut milk followed by the coriander. Heat through and serve.

TIP: Add some cooked chicken or prawns to bulk the soup if necessary.

TIP: Any leftovers can be frozen for the next chilly day.

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