A quick and hearty sweet potato soup in a creamy coconut broth with Thai spices.
So let’s talk soup. More specifically let’s talk about this sweet and spicy Thai-inspired sweet potato and coconut soup that really brings the heat.
It’s both luxuriously silky and wonderfully warming in nature. It’s simple, hearty and has a definite kick to it thanks to a medley of bold and fragrant Thai spices. Coconut milk tames the heat just enough to balance out the fire but maintain its head-clearing properties.
This is the kind of soup that’s perfect for chasing away the cold or just adding a little zing to your mealtime.
How to make Thai sweet potato soup:
- It starts with a little grated garlic, ginger and turmeric mixed with a good amount of yellow curry paste that’s stirred gently over the heat to release its most fragrant properties. You can of course adjust the amount of curry paste you use to your own heat preference but I’ve gone with a medium heat level here. Not so hot you start to sweat but hot enough that you feel the kick!
- Cooling coconut milk is added to the spicy base for richness and to create a creamy counterpoint to all that spice.
- Next go in the cubed sweet potatoes that are gently simmered in the spicy broth until just tender.
- Finally a few handfuls of spinach add a little green and another layer of flavor to the mix.
The resulting flavors are bright and bold with a warming, nourishing charm. And the fact that it comes together lightening quick makes me want to pull out the soup bowls even more often.
More Spicy Soups:
Thai Sweet Potato Soup
A quick and hearty sweet potato soup in a creamy coconut broth with Thai spices.
Ingredients
- 1 Tablespoon/15ml coconut oil
- 1 Tablespoon/15g Yellow Thai curry paste
- 1 large or two small garlic cloves, finely minced
- ½ inch piece of fresh ginger, peeled and finely minced
- ¼ teaspoon turmeric powder
- ¼ teaspoon coarse sea salt
- 2 small to medium sweet potatoes cut into small cubes
- 1 cup/240ml coconut milk
- 1 cup/240ml water or vegetable broth
- 4 oz baby spinach
- 2 Tablespoons chopped green onion to garnish (optional)
- 2 Tablespoons chopped fresh cilantro to garnish (optional)
Instructions
- Add the coconut oil, curry paste, garlic, ginger turmeric and salt to a large shallow pan or saucepan over medium-low heat along with 1 Tablespoon of the coconut milk. Cook for just a minute to release the aromas while stirring frequently.
- Add the sweet potatoes to the pan along with the vegetable broth or water and the rest of the coconut milk and bring to a simmer.
- Reduce heat to low, cover and simmer for 10 minutes (or until the sweet potatoes are tender).
- Add the baby spinach and cover and simmer for another 5 minutes, until just wilted.
- To serve, divide the vegetables between bowls and ladle over the broth and serve immediately topped with green onions and cilantro.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 193Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 821mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Melanie | Melanie Makes says
Love this combination of ingredients! This soup sounds amazing!
Jennifer @ Show Me the Yummy says
Love Thai...I usually order Tom Ka Gai when we get take out 🙂 This sounds like a great alternative to make at home! 🙂
Laura (Tutti Dolci) says
This is the perfect fall soup, love the flavors!
Julia says
What a unique combination in this soup!
Beth @ The First Year says
Simply gorgeous!!
Taylor @ Food Faith Fitness says
Thai Coconut Soup is a favorite in our household, but I have definitely never added sweet potato. It was super creamy before, and that sweet potato takes it OVER the top yum! Pinned.
Rachel @ Baked by Rachel says
So gorgeous and full of such amazing flavors! I'm seriously so excited it's soup season! 🙂
Aggie says
What a beautiful soup! The flavors sound amazing.
Mardi (eat. live. travel. write.) says
What a beautiful soup - warming and warming for the soul (love brightly coloured food in the winter!)
Rosa says
So hearty and delicious! A great fall/winter soup.
Cheers,
Rosa