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Thai Coconut Sweet Potato Soup

Thai Coconut Sweet Potato Soup

Thai Coconut Sweet Potato Soup is a rich, creamy, and nutrient-packed soup combining natural sweetness of sweet potatoes with luscious coconut milk and warm Thai spices. It’s a comforting, vegan, and gluten-free dish perfect for boosting energy, soothing digestion, and enhancing overall well-being.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 2 tablespoons red curry paste
  • 4 cups vegetable broth
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Optional Ingredients

  • Chili flakes or fresh sliced chilies (to taste)
  • Cooked chickpeas, tofu, or shredded chicken (for added protein)
  • Carrots, bell peppers, or spinach (for added vegetables)
  • Dollop of Greek yogurt or coconut yogurt (for creaminess)
  • Toasted cashews or peanuts (for garnish)

Instructions

  1. Prepare the Aromatics: Finely chop the garlic and ginger. In a large pot, heat a bit of oil and gently sauté the garlic and ginger until fragrant and golden, releasing warm aromas that form the soup’s flavorful foundation.
  2. Add the Red Curry Paste: Stir in the red curry paste and cook briefly with the aromatics to deepen the flavor and bring out the essential Thai spices.
  3. Incorporate Sweet Potatoes and Broth: Add the peeled and cubed sweet potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer until the sweet potatoes are soft and tender, about 20 minutes.
  4. Blend and Add Coconut Milk: Use an immersion blender in the pot or transfer in batches to a blender, puréeing until smooth and creamy. Return the soup to the pot and stir in the coconut milk, warming gently without boiling.
  5. Finish with Lime and Fresh Herbs: Remove the soup from heat, stir in fresh lime juice to brighten the flavors, and add chopped cilantro just before serving for a fresh herbal note.

Notes

  • Choose organic sweet potatoes for best flavor and nutrition.
  • Use full-fat coconut milk to ensure richness and creamy texture.
  • Fry the curry paste with garlic and ginger to unlock its full flavor.
  • Adjust soup consistency by adding broth to thin or coconut milk to thicken.
  • Add fresh herbs like cilantro and lime juice at the end to preserve their brightness.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Simmering
  • Cuisine: Thai
  • Diet: Gluten Free, Vegan

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 220 kcal
  • Sugar: 7 g
  • Sodium: 450 mg
  • Fat: 14 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: Thai coconut sweet potato soup, vegan soup, gluten-free soup, coconut milk soup, Thai soup, healthy comfort food