Thai Coconut Sweet Potato Soup
This post may contain affiliate links. Please read my disclosure policy.
This is a must-try sweet potato soup! It’s enriched with curry spices, creamy coconut milk, and chock full of sweet potato and leafy kale greens.
What’s not to love about a one-dish dinner in a bowl? I’m always on the lookout for quick meals like this one that are flavor-packed, yet so quick and easy to make.
Sweet potatoes make a beautiful smooth and rich-tasting soup with a luxurious texture. One of my favorite fall soups is a creamy sweet potato soup garnished with fresh pomegranate.
Peanuts and sweet potatoes taste great together. I added a bit of peanut butter for a subtle flavor base. Using nut butter in a soup or stew is a great way to thicken it without adding dairy or flour (and it’s also the secret to this crunchy-hot cucumber salad).
Thai Coconut Sweet Potato Soup
Ingredients
- 2 tablespoons (30 ml) avocado oil or neutral vegetable oil
- ⅓ 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 per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Do you have a recipe for thai style peanut sauce ? not available at my grocery … thanks
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.
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!
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!
Yum! Can’t wait to try this one!