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Thai sweet potato soup with coriander sprinkle

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Topped with fresh coriandier, this Thai sweet potato soup recipe is an easy way to spice up your week. Warm up and give this veggie loaded dish a go.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
Thai sweet potato soup with coriander sprinkle


  • 1 tbs peanut oil
  • ½ red onion, chopped
  • 5cm piece ginger, peeled, chopped
  • ½ cup (150g) yellow curry paste
  • 1.2kg sweet potato, peeled, cut into 4cm pieces
  • 1 tbs vegetable stock powder
  • 2 x 400ml cans coconut milk
  • 1 tbs fish sauce
  • Sesame oil, to serve
  • Lime wedges, to serve

Coriander sprinkle

  • 1 garlic clove, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • ½ red onion, finely chopped
  • ⅔ cup chopped coriander (including stems)
  • 1 tsp finely chopped ginger
  • 1 tbs lime juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat oil in a large saucepan over medium heat. Add onion and ginger. Cook, stirring, for 5 mins or until onion softens. Add curry paste and cook for 1 minute or until fragrant. Add sweet potato and stir for 1 min to coat. Add 3 cups (750ml) water, stock powder, coconut milk and fish sauce. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 25 mins or until sweet potato is tender. Set aside to cool for 5 mins.
  2. Step 2

    Meanwhile, to make the coriander sprinkle, combine the garlic, chilli, onion, coriander, ginger and lime juice in a medium bowl.
  3. Step 3

    Using a stick blender or processor, blend soup until smooth. Divide soup among serving bowls. Top with coriander sprinkle. Drizzle with sesame oil and serve with lime wedges.