Spicy sweet potato and coconut soup

Spicy sweet potato and coconut soup


1 person made this

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


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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