Thai Ginger Sweet Potato Soup Recipe

Name: Thai Ginger Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1/2 cup chopped onion; 1 clove minced garlic; 4 cups cooked sweet potatoes (about 1 large sweet potato); 2 tablespoons freshly grated ginger root; 1 can (15 ounces) coconut milk; 2 cups chicken stock; 1 teaspoon salt; 1/4 cup soy sauce; 2 tablespoons lime juice; 1 teaspoon red curry paste; 4 tablespoons minced cilantro; 4 tablespoons shredded coconut

Servings: persons

1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove minced garlic
4 cups cooked sweet potatoes (about 1 large sweet potato)
2 tablespoons freshly grated ginger root
1 can (15 ounces) coconut milk
2 cups chicken stock
1 teaspoon salt
1/4 cup soy sauce
2 tablespoons lime juice
1 teaspoon red curry paste
4 tablespoons minced cilantro
4 tablespoons shredded coconut

1
Heat oil in a 3-quart saucepan or stockpot on medium setting. Add onion and garlic, and saute until tender.
2
Remove mixture to a food processor or blender. Add sweet potatoes and ginger, then puree until mixture is smooth.
3
Return mixture to saucepan. Add coconut milk, chicken stock, salt, soy sauce, lime juice and curry paste. Bring to a simmer, and cook for 15 minutes.
4
Stir in 2 tablespoons of the cilantro. Simmer for 2 minutes more.
5
Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro.
6
NOTES:
7
instead of blending the whole soup, only blend the onion and ginger. Leave the sweet potato in small pieces. Use an immersion blender to blend some of the potato at the end, but leave the majority of it chunky, so it's more of a broth soup.
8
Add green peas.
9
Not very hot - use more paste.
10
Add protein? chicken or shrimp

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1/2 cup chopped onion, 1 clove minced garlic, 4 cups cooked sweet potatoes (about 1 large sweet potato), and more.

Yes, Thai Ginger Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Ginger Sweet Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions