Asian Inspired | Soup and Stew | Vegetarian and Vegan

Thai Coconut Sweet Potato Soup

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Here’s a curry sweet potato soup you must try! It has coconut milk, Thai peanut sauce and kale and makes a perfect vegan or vegetarian main dish.

A photo showing a shallow bowl of Thai curry sweet potato soup with kale leaves, crushed peanuts on top and thin rice noodles with chopsticks.

This post was created in collaboration with Annie Chun’s. They make products that inspire fresh Asian-style dishes my family loves.

What’s not to love about a healthy one dish bowl? I’m always on the lookout for quick meals like this one that are flavor-packed yet so quick and easy to make.

This Thai sweet potato soup is chock full of good stuff like sweet potatoes, kale and Annie Chun’s maifun rice noodles. And it’s a naturally gluten-free vegan recipe (check your brand of peanut sauce to be sure it doesn’t contain wheat derivatives).

What you need to make Thai sweet potato soup

  • Sweet potatoes and kale
  • Shallot or red onion
  • Tamari (or soy sauce)
  • Spices: Ground cayenne and turmeric
  • Canned coconut milk
  • Rice noodles
  • Peanut butter and unsalted peanuts
  • Thai-style peanut sauce

Sweet potatoes make a beautiful smooth and rich-tasting soup with a luxurious texture. One of my favorite fall soups is this Coconut Sweet Potato Curry Soup, garnished with fresh pomegranate salsa.

Peanuts and sweet potatoes are so good together! I added just a bit of peanut butter for a subtle flavor base. Plus using a nut butter in a soup or stew is a great way to thicken it without adding dairy or flour.

All you need to finish off this bowl is a flourish of chopped unsalted peanuts for crunch, and some sprigs of fresh cilantro. Let me know in the comments how you like it!

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Thai Coconut Sweet Potato Soup

Familystyle Food
A quick and easy curry sweet potato soup you must try! It's made with coconut milk, Thai peanut sauce and kale and makes a perfect vegan or vegetarian main dish.
Print Pin
5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup and Stew
Cuisine Asian, Vegetarian/Vegan
Servings 4 servings

Ingredients

  • 2 tablespoons (30 ml) avocado oil or neutral vegetable oil
  • cup (55 g) finely chopped shallot or red onion
  • 14 ounces (400 g) sweet potatoes (2-3), peeled and sliced into 1/2-inch pieces
  • 1 teaspoon finely chopped garlic
  • ½ teaspoon ground turmeric
  • ½ teaspoon cayenne pepper
  • 1 tablespoon (15 g) smooth peanut butter
  • 1 tablespoon (15 ml) tamari or soy sauce
  • 2 cups (475 ml) vegetable broth
  • 1 cup (250 ml) coconut milk
  • 1 ½ cups chopped kale
  • ¼ cup (60 ml) Thai peanut sauce
  • 4 ounces (125 g) maifun or vermicelli rice noodles
  • ¼ cup (125 g) chopped unsalted peanuts

Instructions 

  • Heat the oil in a large saucepan or Dutch oven or medium-high heat. Stir in the shallot and sweet potatoes. Cook 5 minutes, stirring occasionally, until the shallots are softened.
  • Add the garlic, turmeric and cayenne and stir until fragrant, about 30 seconds. Add the peanut butter, soy sauce, broth and ½ cup of the coconut milk. Bring to a simmer, then lower the heat and partially cover the pan with a lid. Cook 20 minutes, or until the sweet potatoes are very soft.
  • Scoop out 1 cup of the soup and puree in a blender or use an immersion blender right in the pot. Stir in the remaining ½ cup coconut milk, kale and peanut sauce.
  • Cook the noodles according to package directions. Drain and divide into serving bowls.
  • Ladle the soup over the noodles, sprinkle with peanuts and serve.

Nutrition

Calories: 507kcal | Carbohydrates: 57g | Protein: 10g | Fat: 28g | Saturated Fat: 13g | Sodium: 1073mg | Potassium: 697mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16941IU | Vitamin C: 34mg | Calcium: 91mg | Iron: 4mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food!

5 Comments

    1. Veronica – you can omit the sauce, or otherwise increase the amount of peanut butter to 2 tablespoons and blend it together with 3 tablespoons water, 1 tablespoon soy sauce, 1 tablespoon brown sugar and 1-2 teaspoons grated fresh ginger.

  1. I had lots of sweet potatoes and some leftover coconut milk. Just made this soup and it smells and tastes good. I added a carrot for sweetness. It seems to have worked!
    Thanks!

  2. 5 stars
    I have made this soup many times and it is delicious. I recently made your Lemony Lentil and Chickpea Salad with Radish and Herbs which was excellent on its own but tonight (since I had leftovers) I decided to add some to the Thai sweet potato soup which was absolutely delicious!

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