Spicy sweet potato and coconut soup

    1 hour 5 min

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

    32 people made this

    Serves: 6 

    • 680g 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

    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Preheat the oven to 200 C / Gas 6. 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 (213)


    Lovely soup but next time I won't put as much curry paste in WOW ! so spicy ! saved by a good dollop of natural yogurt stirred in each bowl . Omitted the salt also as I never put extra salt in anything other than bread .  -  26 Jul 2017


    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 US | 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 US | Canada)