You could DoorDash something forgettable, or you could make a bowl that tastes like a vacation with a kick. This Thai Sweet Potato Coconut Soup is silky, spicy, and the kind of comforting that makes you cancel plans.

It’s budget-friendly, weeknight-fast, and honestly hard to mess up. One pot, bold flavor, and zero weird chef tricks.

You’ll get restaurant-level satisfaction without the restaurant-level bill—deal?

What Makes This Recipe So Good

Silky, rich texture from coconut milk without feeling heavy or greasy.
Balanced heat from red curry paste, tempered by sweet potato’s natural sweetness.
One pot, minimal cleanup, and straightforward steps you can memorize.
Customizable: add protein, adjust spice, or keep it vegan—your kitchen, your rules.
Meal-prep friendly and freezer-stable for fast lunches that don’t taste like sadness.

Thai Sweet Potato Coconut Soup: Creamy Heat You’ll Crave

Recipe by Lori AndersonCourse: Dinner, Vegan

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

360

kcal

Ingredients

Sweet potatoes (2 medium, about 1.5 lb), peeled and diced
Coconut milk (1 can, 13.5–14 oz, full-fat for best creaminess)
Vegetable or chicken broth (3 cups)
Red Thai curry paste (2–3 tablespoons, to taste)
Yellow onion (1 small), chopped
Garlic (3 cloves), minced
Fresh ginger (1 tablespoon), grated
Lime juice (1–2 tablespoons), fresh
Fish sauce or soy sauce (1–2 teaspoons) for umami; use soy or tamari for vegan
Brown sugar or maple syrup (1–2 teaspoons) to balance heat
Neutral oil (1 tablespoon) for sautéing
Salt and black pepper to taste
Optional add-ins/toppings: chopped cilantro, sliced scallions, crushed peanuts, chili crisp, a splash of chili oil, cooked shrimp or shredded chicken

Directions

Sauté aromatics: Warm oil in a large pot over medium heat. Add onion with a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic and ginger; cook 30–60 seconds until fragrant.
Bloom the curry paste: Add red curry paste and stir for 1 minute to wake up the spices. This step is where flavor gets loud.
Add base and simmer: Stir in sweet potatoes, broth, and a pinch of salt. Bring to a gentle boil, then reduce to a simmer and cook 12–15 minutes, until potatoes are tender.
Blend it smooth: Stir in coconut milk. Use an immersion blender to puree until velvety. No immersion blender? Carefully blend in batches in a regular blender, venting the lid.
Balance the flavors: Add lime juice, fish sauce or soy sauce, and brown sugar. Taste and adjust salt, lime, and heat. Want spicier? Add more curry paste or chili oil.
Optional protein: Fold in cooked shrimp or shredded chicken and warm through 2–3 minutes.
Finish and serve: Ladle into bowls. Top with cilantro, scallions, peanuts, and a drizzle of chili crisp for drama. Serve hot.

Smart Storage Guide

Fridge: Keeps 4–5 days in an airtight container. It thickens as it rests; thin with a splash of broth when reheating.
Freezer: Up to 3 months.
Cool completely, portion, and freeze. Thaw overnight in the fridge for best texture.
Reheat: Low and slow on the stove, stirring often.
Avoid boiling hard—coconut milk likes gentle treatment.

Why It’s Worth Making

Weeknight hero: Fast, forgiving, and deeply satisfying.
Nutrient-dense: Sweet potatoes bring fiber, vitamin A, and potassium.
Global flavor at home: Thai-inspired aromatics deliver restaurant-level complexity with grocery-store staples.
Budget-friendly: Mostly pantry items; one pot feeds four without drama.

Nutrition Stats

Approximate per serving (without toppings or added protein):

Calories: ~360
Protein: ~6 g
Carbohydrates: ~43 g
Fiber: ~6 g
Fat: ~19 g (mostly from coconut milk)
Sodium: ~650 mg (varies with broth and sauce)
Vitamin A: >300% DV from sweet potatoes

Want more protein? Add tofu, chicken, or shrimp.

Want lighter? Use light coconut milk, but expect a thinner texture, IMO worth it if that’s your goal.

Common Mistakes to Avoid

Skipping the curry bloom: Not cooking the paste first = muted flavor.
Give it that minute in oil.
Boiling after blending: Vigorous boiling can split coconut milk. Keep it at a gentle simmer.
Ignoring balance:</-strong> Taste at the end.
Lime, salt, and a pinch of sugar make the magic happen.
Over-thickening: If it’s gloopy, whisk in warm broth until pourable and silky.
Blender blowouts: Hot soup expands. Vent the lid and blend in batches, or use an immersion blender.

Other Versions to Try

Pumpkin swap: Use canned pumpkin or butternut squash for a fall vibe.
Lemongrass lift: Simmer a bruised stalk with the broth, remove before blending for citrusy aroma.
Peanut twist: Stir in 1–2 tablespoons peanut butter for extra body and nutty depth.
Protein powerhouse: Add cubes of crispy tofu, poached chicken, or sautéed shrimp.
Extra greens: Blend in a handful of spinach at the end for color and nutrients—no one will notice, FYI.

FAQ

Can I make it vegan?

Yes.

Use vegetable broth and swap fish sauce for soy sauce or tamari. Everything else in the base recipe is naturally vegan.

How spicy is this soup?

Medium heat with 2 tablespoons of curry paste.

If you’re spice-shy, start with 1 tablespoon and build up. If you’re a heat seeker, add more paste or a spoon of chili crisp.

Do I have to peel the sweet potatoes?

Peeling gives a smoother finish.

You can leave skins on for extra fiber, but the color and texture will be slightly rustic. Your call.

What can I use instead of red curry paste?

Try yellow curry paste for a milder, warmer flavor.

In a pinch, mix curry powder with a bit of chili paste, but true Thai curry paste gives the best depth.

Can I use light coconut milk?

Yes, but the soup will be thinner and less creamy. If using light, reduce broth by 1/2 cup or simmer a bit longer to concentrate.

How do I fix a soup that’s too spicy?

Add more coconut milk, a splash of broth, and a teaspoon of sugar.

Extra lime helps, and toppings like yogurt or coconut yogurt can mellow heat.

What should I serve with it?

Steamed jasmine rice, naan, or a crunchy cucumber salad. Crusty bread also slaps with this, unconventional but delicious.

The Bottom Line

Thai Sweet Potato Coconut Soup is the weeknight winner that tastes like you tried way harder than you did.

Creamy, bold, and customizable, it’s a reliable go-to for cozy nights and stress-free hosting. Make it once, and it’ll become part of your regular rotation—promise.

Thai Sweet Potato Coconut Soup: Creamy Heat You’ll Crave

What Makes This Recipe So Good