Thai Flavour Sweet Potato Soup

Matte Black Bowls
by Matte Black Bowls
4 People
45 min

Indulge in the vibrant and aromatic world of Thai cuisine with this delightful Thai Flavour Sweet Potato Soup. This soup seamlessly blends the earthy sweetness of sweet potatoes with the bold, exotic flavors of Thai spices, creating a comforting and uniquely satisfying dish. Rich coconut milk lends a creamy texture, while lemongrass, ginger, and red curry paste infuse the soup with a tantalizing Thai essence. Perfectly balanced and easy to prepare, this soup is a warm embrace on a chilly day, inviting you to savor every spoonful of its harmonious blend of sweet, spicy, and savory notes. Immerse yourself in the heartwarming comfort of Thai-inspired goodness with each nourishing bowl of this fragrant and flavorful sweet potato soup.

Thai Flavour Sweet Potato Soup
Recipe details
  • 4  People
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Thai red curry paste
  • 1 can (400 ml) coconut milk
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon brown sugar
  • Salt and pepper to taste
  • Fresh cilantro or basil leaves, for garnish

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent and fragrant, about 2-3 minutes.
Add the Thai red curry paste to the pot and stir well to combine it with the onions and garlic. Cook for another minute to release the flavors.
Add the cubed sweet potatoes to the pot and stir to coat them with the curry paste mixture. Cook for 2-3 minutes, allowing the sweet potatoes to slightly soften.
Pour in the coconut milk and vegetable broth. Stir well to combine and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the sweet potatoes are tender.
Once the sweet potatoes are cooked, use an immersion blender or transfer the soup to a blender in batches, and blend until smooth and creamy.
Return the soup to the pot if you used a blender. Stir in the soy sauce, lime juice, and brown sugar. Season with salt and pepper to taste. Adjust the seasonings according to your preference.
Place the pot back on the stove and cook for an additional 5 minutes over low heat to allow the flavors to meld together.
Remove from heat and ladle the soup into bowls. Garnish with fresh cilantro or basil leaves.