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+ servings

Creamy Thai Sweet Potato Soup You Can't Get Enough Of


  • 4 medium sweet potatoes, halved lengthwise
  • olive oil
  • fine grain sea salt
  • 1 can coconut milk + extra to serve
  • 3 ½ cups chicken stock
  • 2 Tbsp red Thai curry paste
  • 1 stalk lemongrass, halved and bruised
  • 2 inch piece of ginger, halved
  • 3 kaffir lime leaves
  • juice from ½ of a lime
  • dried chili flakes, to serve


  • Roast the Sweet Potatoes
  • Preheat oven to 425° F
  • Place the sweet potato, cut-side up, on a baking sheet. Drizzle with olive oil and sprinkle with sea salt
  • Cover with aluminum foil and cook for 1 hour, or until they're fork tender. Set aside and allow to cool

  • Thai Sweet Potato Soup
  • While the sweet potatoes are cooking, add the coconut milk, stock, lemongrass, ginger, and limes to a large saucepan over medium-high heat and bring to a boil
  • Remove from heat. Strain out the lemongrass, ginger, and lime leaves
  • Scoop out the flesh of each sweet potato, discard the skins, and place in your blender (or food processor)
  • Add half of the infused coconut milk and blend until smooth
  • Return to saucepan with the remaining coconut milk and cook over low heat, stirring frequently, until smooth and hot
  • Divide the soup between bowls, top with extra coconut milk, and sprinkle with chili flakes to server