Name: Delicious Thai Sweet Potato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 large sweet potatoes, peeled and chunked; 1 yellow onion, diced; 2 garlic cloves, chopped; 1 thumb-sized piece of fresh ginger, chopped or grated; 1 tablespoon Thai red curry paste; 1 can (14 oz) coconut milk; 3 cups veggie broth; 1 tablespoon soy sauce; Juice from half a lime; Salt and black pepper to taste

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Ever get bored with the same old soup routine? Delicious Thai Sweet Potato Soup Recipe totally flipped my expectations for weeknight dinners. I was craving something cozy but, you know, not just a basic vegetable mix again. Then bam, this has all the flavor punch. If you like the kind of meal that feels a little bit fancy but is super simple (and shockingly filling), you’re in for a treat. Plus, you can keep that bold, fragrant soup energy going by checking out my go-to for air fryer baked potatoes or spice things up with my favorite fig recipes. Anyway, let’s dig into what makes this soup awesome.

Ingredients You’ll Need:

Alright, don’t be spooked by the ingredient list. You only need a handful of basics for a Delicious Thai Sweet Potato Soup Recipe. Trust me, you probably have half of this already lurking in your pantry or fridge. Here’s the stuff you’ll want before you even get the cutting board out:

2 large sweet potatoes, peeled and chunked
1 yellow onion, diced (don’t worry if it’s wonky dice, it all gets blended)
2 garlic cloves, chopped up
Thumb-sized piece of fresh ginger, chopped or grated
1 tablespoon Thai red curry paste
1 can (14 oz) coconut milk (full-fat, low-fat, I’m not judging)
3 cups veggie broth (use chicken broth if you’re desperate, but veggie tastes best here)
1 tablespoon soy sauce (or fish sauce, if you’re into that)
Juice from half a lime
Salt and black pepper to taste

That’s your base, but there are a few flavor boosters you can throw in if you’re feeling wild—think chopped cilantro, a dash of chili flakes, or a swirl of sriracha.

Ingredient	Quantity	Notes
Sweet Potatoes	2 large	High in fiber and vitamins, sweet potatoes add natural sweetness.
Onion	1 yellow	Adds depth of flavor when sautéed.
Garlic	2 cloves	Boosts flavor and has health benefits.
Ginger	1 thumb-sized piece	Adds warmth and spiciness; great for digestion.
Thai Red Curry Paste	1 tablespoon	Brings authentic Thai flavor; adjust to taste.
Coconut Milk	1 can (14 oz)	Adds creaminess; use full-fat for richness.
Veggie Broth	3 cups	Base of the soup; low-sodium is best.
Soy Sauce	1 tablespoon	Enhances umami flavor; use tamari for gluten-free.
Lime Juice	Juice from half a lime	Brightens flavors; adds acidity.

Ingredient Notes

Listen—I always eyeball the ginger, so don’t stress if yours is bigger or smaller. Just a note: Thai red curry paste is what makes this a Thai-inspired soup. Some brands are spicier than others, so taste-test if you’re new to it. I’d say Mae Ploy or Thai Kitchen are usually easy to find.

If you’re all about creamy soup texture, use full-fat coconut milk. But if you want it lighter, go with reduced-fat. Either works. I’ve even swapped in almond milk when I ran out; it was fine but, honestly, coconut is tastier. Also, low-sodium broth lets you control the salt better, but use what you’ve got. Grocery shopping isn’t fun for anyone.

And hey, if you notice your sweet potatoes vary in size (they almost always do), it really does not matter. A little more potato, a little less—this recipe is forgiving. The soup is thick and hearty either way.

How To Make Thai Sweet Potato Soup

Okay, cooking this Delicious Thai Sweet Potato Soup Recipe is way easier than its fancy name lets on. Here’s how I do it, and I swear even my neighbor who burns toast can manage:

First off, heat a big ol’ soup pot over medium. Drop in a drizzle of oil (olive, coconut, what-have-you) and let your onion, garlic, and ginger sizzle. Give it a stir—smells amazing, huh? Once the onion gets soft, stir in the curry paste. Let it toast a minute. Don’t skip this, it opens up all those flavors.

Add your sweet potato chunks next. Coat them in everything. Pour in the broth and bring the pot up to a casual, slightly-bubbling simmer. Pop the lid on (sort of crooked if yours never fits right, like mine) and cook till the potatoes stab easily with a fork—about 18 to 22 minutes.

Once the potatoes are soft, stir in coconut milk, soy sauce, and lime juice. Now, blend it up. You can use an immersion blender in the pot (less stuff to wash later), or carefully transfer to a blender in batches. Blend smooth—or leave it a bit chunky if that’s your vibe.

Final step: Taste it! Add salt, pepper, or extra lime juice till you’re happy. I like mine with a good squeeze of lime; it’s kinda the secret weapon here.

Tips for making this Thai Red Curry Soup

There are a few tricks that can push this Delicious Thai Sweet Potato Soup Recipe from just good to kind of restaurant worthy—no lie. Super important: really saute the onions and curry paste to get that caramelized base. That’s flavor magic right there.

Use sweet potatoes that feel heavy for their size and have smooth skin. If you hate peeling, you can totally leave the peel on for more texture (and fiber, if you care). Fresh ginger is a non-negotiable for me, but dried ginger will get the job done in a pinch.

Also, keep an eye on the broth as it cooks. If the soup feels too thick after blending, add a splash more broth or coconut milk. Oh, and never skip tasting the soup at the end—you gotta adjust the salt and acid before serving. A bland soup is just tragic.

And finally, don’t overthink the toppings. Some chopped fresh coriander or a handful of toasted nuts can make a big difference without much effort.

How to Garnish this Soup

Honestly, this is my favorite part because a bowl of this soup is a canvas. Here’s how I usually finish the deal (messy kitchen counter and all):

Toss on chopped cilantro for color (if you’re not one of those cilantro-avoiders)
A drizzle of extra coconut milk looks super fancy and is zero effort
Squeeze on a bit more fresh lime juice for extra zing
If you want kick, sprinkle with chili flakes or a dot of sriracha

If you make this for guests, no one will ever know how easy it was. They’ll think you ordered out from a five-star restaurant. Swear on it.

Serving Suggestions

Here’s the thing with this Delicious Thai Sweet Potato Soup Recipe—on its own, it’ll fill you right up. Still, if you want a heartier meal or just something extra, try these:

Warm naan or crusty bread (sop up every last drop)
Side of cheesy air fryer hasselback potatoes for carb lovers
Crisp leafy salad, maybe from my fresh peach salad recipes
Roasted chickpeas or a handful of crunchy peanuts as a topper

Common Questions

Do I have to peel the sweet potatoes first?
Nope, you can leave the skin on if you scrub them well. It’s extra nutrients and adds a bit of texture.

Can I make this soup ahead of time?
Absolutely! The flavors actually get better overnight. Store leftovers in the fridge and reheat gently.

What if I don’t have red curry paste?
Try a tablespoon of curry powder or make it with yellow curry paste. The flavor will be different but still tasty.

Is this recipe vegan?
Yes, as long as you use veggie broth and don’t swap in fish sauce.

How spicy is this soup?
Depends on your curry paste and if you add chili at the end. You can totally control the heat level!

Ready for Soup Season? Let’s Go

If you’re craving something new, you can’t go wrong with this Delicious Thai Sweet Potato Soup Recipe. To recap: it’s quick, comforting, budget-friendly, and just dang good. Don’t stress about “perfect” technique! Soup is forgiving. Want more tangy inspiration? Peek at Thai Sweet Potato Soup – Loving It Vegan for a plant-based twist, or kick things up a notch with recipe ideas like Instant Pot Thai Red Curry Sweet Potato Soup – Rainbow Plant Life or the ultra-cozy Thai Coconut Sweet Potato Soup – The Original Dish. Have fun with it—and let your kitchen smell like somewhere incredible tonight.