Spicy Sweet Potato and Coconut Soup

    1 hour 5 minutes

    Baked sweet potato is added to vegetable stock, coconut milk, ginger and Thai red curry paste to make this spicy soup.

    19 people made this

    Serves: 6 

    • 675g sweet potatoes
    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 1 (5cm) piece fresh ginger, thinly sliced
    • 1 tablespoon red curry paste
    • 1 (400g) tin coconut milk
    • 700ml vegetable stock
    • 3 1/2 tablespoons lemon juice
    • 1 teaspoon sea salt
    • 1 tablespoon toasted sesame oil
    • 25g freshly chopped coriander

    Preparation:10min  ›  Cook:55min  ›  Ready in:1hour5min 

    1. Preheat the oven to 200 degrees C. Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
    2. Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable stock. Bring to the boil, then reduce heat to low and simmer for about 5 minutes.
    3. Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavour. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and some freshly chopped coriander.

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    Reviews in English (215)


    EXCELLENT flavor! Fast supper technique: Put up broth to boil, (I used chicken rather than vegetable) peel the sweet potatoes, chunk them up into the broth, chunk up the onion and add to the broth. Substitution for curry paste and fresh ginger: 1 t chili powder, 1 t cumin, 1 t ginger, and 1 T curry powder. Once the potatoes were cooked, puree in the blender with the lemon juice and then pour back into pan and add the coconut milk, chopped cilantro & sesame oil. I skipped the salt. VERY tasty and quick! Garnished with a seasoned sour cream/yogurt blend and we can hardly wait to have leftovers tomorrow night!  -  21 Nov 2008  (Review from Allrecipes USA and Canada)


    Exceptional! Will make it again and again. Substituted curry paste with 1 t-spoon of cumin, 1t curry, 1t ginger, 1t chili.) Also pureed one small bunch of cilantro with 1/2 a lemon worth of lemon juice and added a teaspoon of the mixture to each plate. The green cilantro mass against the red soup base looked very pretty!  -  10 Feb 2009  (Review from Allrecipes USA and Canada)


    Really good. A great way to use the leftover sweet potatoes from Thanksgiving. The only reason I'm giving it four stars instead of five is that my boyfriend wasn't wild about the soup. I made the following changes to make the soup healthier and more authentic: 1. Used lite coconut milk from Trader Joe's instead of regular coconut milk to cut down on the calorie and fat content 2. I added more curry paste than the recipe called for- about 1 1/2 table spoons. I really like Thai curry flavor and I'm used to really strong Thai curries from restaurants. 3. Substituted fish sauce for the salt in the recipe and I added it while the soup was simmering 4. I cooked it for way longer than the original recipe calls for. After I added the sweet potatoes I simmered the soup for about a half hour. 5. Here's the big thing. The soup tasted bland, but I put 3/4ths of the batch into the blender and it made the soup go from ok to great. It made all the flavor from the sweet potatoes come out. 6. I added the cilantro, but not the sesame oil. The soup really didn't need the extra flavor.  -  30 Nov 2008  (Review from Allrecipes USA and Canada)