Spicy Thai Sweet Potato Soup – Creamy, Comforting, and Full of Flavor
Sweet potatoes meet Thai-inspired flavors in a bowl that’s bright, cozy, and a little fiery. This soup is creamy without being heavy, and it’s layered with coconut, lime, and chili heat. It’s the kind of weeknight dinner that tastes like it took all day but comes together quickly.
Make it for a simple meal, a starter for a dinner party, or a soothing lunch you can reheat all week. One pot, big flavor, and very little fuss.
Spicy Thai Sweet Potato Soup - Creamy, Comforting, and Full of Flavor
Ingredients
Method
- Prep the base: Peel and cube the sweet potatoes into 1-inch pieces.Dice the onion, mince the garlic, and grate the ginger. Zest one lime and set the zest aside for later.
- Sauté the aromatics: Warm 1–2 tablespoons of oil in a large pot over medium heat. Add onion and a pinch of salt.Cook 4–5 minutes, stirring, until softened. Add garlic and ginger; cook 30–60 seconds until fragrant.
- Bloom the curry paste: Stir in the red curry paste and cook for 1–2 minutes. This helps release its oils and deepen the flavor.
- Add sweet potatoes and liquid: Add the sweet potatoes, broth, and a good pinch of salt.Bring to a boil, then reduce heat and simmer 15–20 minutes, until the potatoes are very tender.
- Blend until smooth: Turn off the heat. Stir in the coconut milk. Use an immersion blender to puree the soup until silky.If using a countertop blender, work in batches and vent the lid to avoid steam buildup.
- Season to taste: Add lime juice (start with 1 tablespoon), lime zest, and fish sauce or soy sauce if using. Taste and adjust with salt, black pepper, and a small splash of sweetness if you want more balance. For extra heat, sprinkle in red pepper flakes or stir in a bit more curry paste.
- Serve and garnish: Ladle into bowls.Top with chopped cilantro or Thai basil, peanuts, and a drizzle of coconut milk if you like. Add more lime at the table for brightness.
Why This Recipe Works
This soup leans on sweet potatoes for natural creaminess and gentle sweetness. That base pairs beautifully with bold, fragrant Thai-style ingredients like red curry paste, ginger, garlic, and lime.
Coconut milk smooths everything out and adds body without dairy.
Using a quick sauté of aromatics builds flavor fast. Blending at the end ensures a silky texture while keeping the spice level balanced. A squeeze of lime and a handful of fresh herbs wake it up right before serving, so every spoonful tastes bright and comforting.
Shopping List
- Sweet potatoes (about 2 pounds), peeled and cubed
- Yellow onion, diced
- Garlic (3–4 cloves), minced
- Fresh ginger (1–2 inches), grated
- Thai red curry paste (2–3 tablespoons)
- Coconut milk (1 can, full-fat preferred)
- Vegetable or chicken broth (4 cups)
- Lime (1–2, for juice and zest)
- Fish sauce or soy sauce (1–2 teaspoons, optional for depth)
- Neutral oil (such as avocado or canola)
- Salt and black pepper
- Brown sugar or maple syrup (1 teaspoon, optional for balance)
- Fresh cilantro and/or Thai basil, chopped (for garnish)
- Crushed red pepper flakes or sliced fresh chili, to taste
- Chopped peanuts or toasted coconut flakes (optional topping)
Instructions
- Prep the base: Peel and cube the sweet potatoes into 1-inch pieces.Dice the onion, mince the garlic, and grate the ginger. Zest one lime and set the zest aside for later.
- Sauté the aromatics: Warm 1–2 tablespoons of oil in a large pot over medium heat. Add onion and a pinch of salt.Cook 4–5 minutes, stirring, until softened. Add garlic and ginger; cook 30–60 seconds until fragrant.
- Bloom the curry paste: Stir in the red curry paste and cook for 1–2 minutes. This helps release its oils and deepen the flavor.
- Add sweet potatoes and liquid: Add the sweet potatoes, broth, and a good pinch of salt.Bring to a boil, then reduce heat and simmer 15–20 minutes, until the potatoes are very tender.
- Blend until smooth: Turn off the heat. Stir in the coconut milk. Use an immersion blender to puree the soup until silky.If using a countertop blender, work in batches and vent the lid to avoid steam buildup.
- Season to taste: Add lime juice (start with 1 tablespoon), lime zest, and fish sauce or soy sauce if using. Taste and adjust with salt, black pepper, and a small splash of sweetness if you want more balance. For extra heat, sprinkle in red pepper flakes or stir in a bit more curry paste.
- Serve and garnish: Ladle into bowls.Top with chopped cilantro or Thai basil, peanuts, and a drizzle of coconut milk if you like. Add more lime at the table for brightness.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors often deepen by day two, making it even better.
Reheat gently on the stove over low heat, adding a splash of water or broth if it thickens.
For freezing, cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly to maintain texture.
Add fresh lime and herbs after reheating to bring the soup back to life.
Health Benefits
- Rich in beta-carotene: Sweet potatoes are packed with vitamin A precursors that support eye and skin health.
- Anti-inflammatory spices: Ginger and chili offer warming compounds that may aid digestion and circulation.
- Balanced energy: The fiber in sweet potatoes helps keep you full and supports steady energy.
- Dairy-free creaminess: Coconut milk provides a luscious texture with no dairy, ideal for many diets.
- Customizable sodium and spice: You control the salt and heat, making it easy to fit your preferences.
What Not to Do
- Don’t skip blooming the curry paste. Stirring it in hot oil wakes up the aromatics and makes a huge difference.
- Don’t rush the simmer. Undercooked sweet potatoes won’t blend smoothly and can taste starchy.
- Don’t blend without venting. If using a countertop blender, leave a small vent and cover with a towel to prevent hot splatters.
- Don’t forget the acid. Lime juice is the key to balancing richness and sweetness.
- Don’t overdo the fish sauce. A little adds depth; too much can overpower the soup.
Recipe Variations
- Roasted sweet potatoes: Roast cubes at 425°F/220°C with oil and salt until caramelized, then add to the pot. You’ll get deeper, sweeter flavor.
- Protein boost: Add cooked shredded chicken, crispy tofu cubes, or a handful of lentils simmered with the broth for a heartier bowl.
- Extra veggies: Stir in spinach or kale at the end to wilt, or add carrots with the sweet potatoes for more body.
- Peanut twist: Whisk in 1–2 tablespoons of natural peanut butter after blending for a satay-like note.
- Milder version: Use only 1 tablespoon curry paste and skip red pepper flakes. You can always add heat at the table.
- Herb swap: If you can’t find Thai basil, regular basil or fresh mint adds a lovely fresh finish.
- Broth alternatives: Use low-sodium broth to better control seasoning, or try a mix of broth and water if your curry paste is very salty.
FAQ
How spicy is this soup?
It’s medium-spicy if you use 2 tablespoons of red curry paste.
For less heat, start with 1 tablespoon and skip the red pepper flakes. For more heat, add another spoonful of curry paste or a sliced fresh chili.
Can I make it vegan?
Yes. Use vegetable broth and skip the fish sauce.
For umami, add a dash of soy sauce or tamari, or a teaspoon of miso stirred in after blending.
Do I need full-fat coconut milk?
Full-fat gives the creamiest texture and best flavor. Light coconut milk works but will be thinner. If using light, simmer a few extra minutes after blending to reduce slightly.
Can I make it ahead?
Absolutely.
It reheats well for 3–4 days. Add fresh lime and herbs right before serving to brighten it back up.
What if I don’t have red curry paste?
You can use yellow curry paste for a milder flavor or green for a sharper, herbal heat. In a pinch, a mix of curry powder and chili-garlic sauce will work, but the flavor will be different.
How do I thicken or thin the soup?
If it’s too thick, add more broth or water a little at a time.
If it’s too thin, let it simmer uncovered for a few minutes after blending, or blend in a small cooked potato or a spoonful of peanut butter.
Can I use a regular blender safely?
Yes. Work in batches, fill the blender halfway, vent the lid, and cover with a towel. Blend until smooth, then return to the pot to adjust seasoning.
What should I serve with it?
Crusty bread, warm naan, or steamed jasmine rice make great sides.
A simple cucumber salad with lime and herbs is a fresh contrast.
In Conclusion
Spicy Thai Sweet Potato Soup is the perfect mix of creamy, sweet, and spicy. It’s easy to make, flexible with ingredients, and satisfying without being heavy. Keep the garnishes simple or have fun with toppings, and don’t skip the squeeze of lime.
This is a go-to bowl for busy nights, cozy weekends, and everything in between.
