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.
angela@spinachtiger says
RIght up my alley. I love sweet potatoes, and this is hearty, healthy, and flavorful.
Kulsum says
Thai has be one of my favourite cuisines and this looks so heart and nourishing!
Carolyn says
This is truly a gorgeous, healthy soup, Sylvie!
Monet says
This looks so flavorful and comforting. I can't wait to try it!
fabiola@notjustbaked says
So beautiful, and my kind of warming meal.
amanda @ fake ginger says
This is my kind of soup! I can't get enough of coconut milk and curry right now!
Jenn @ Deliciously Sprinkled says
YUM, this soup is perfect for these chilling fall nights! 🙂
Marly says
I'm so into soups with ginger in them and this one looks perfect - savory, but still a little sweet between the ginger and the sweet potatoes. This might be my new lunchtime favorite!
Jennifer | Bake or Break says
This time of year, I am completely soup obsessed! This looks and sounds incredible!
Meeta says
I absolutely adore Thai flavours ... hot spicy and tangy ... so this is perfection on the taste buds!