I absolutely love this Thai Coconut Soup with Sweet Potato Recipe because it beautifully balances sweet, spicy, and creamy flavors in one comforting bowl. The first time I made it, I was amazed at how the pears add an unexpected fruity twist that complements the rich coconut milk and warming red curry paste. This soup is perfect for cozy evenings when you want something soothing but with a bit of a flavor punch.
You’ll find that the combination of sweet potatoes and coconut milk gives this soup a velvety texture that feels indulgent yet healthy. It’s a recipe that impresses guests but is simple enough for a weeknight meal. Plus, the ingredients are easy to find at most stores, and the method is straightforward. I’m excited to share all my tips to help you nail this Thai Coconut Soup with Sweet Potato Recipe.
Why You’ll Love This Recipe
- Rich yet light flavor: The coconut milk and red curry paste create a creamy but not heavy soup base you’ll crave.
- Sweet potato and pear combo: This adds natural sweetness and an unexpected fruitiness that sets it apart.
- Simple ingredients: No need for exotic items—everything is easy to find and beginner-friendly.
- Versatile and warming: Ideal for chilly days but light enough to appreciate year-round.
Ingredients You’ll Need
Each ingredient in this Thai Coconut Soup with Sweet Potato Recipe plays a special role, from the spice of the curry paste to the subtle warmth of lemongrass. Here are the key players you’ll want to have on hand.
- Vegetable oil: Helps sauté aromatics without overpowering flavors.
- Garlic: Adds a fragrant base; fresh cloves work best here.
- Minced ginger: Brings brightness and a peppery zing to the soup.
- Minced lemongrass: A must for authentic Thai flavor—look for fresh stalks in Asian markets or frozen versions.
- Sweet potatoes, peeled and diced: The star ingredient that gives the soup body and natural sweetness.
- Diced Bartlett pears: Adds a juicy contrast that’s subtle but delightful.
- Red curry paste: The heart of spicy flavor—don’t skimp, but adjust to taste if you prefer less heat.
- Coconut milk: Use full-fat for creaminess that really shines through.
- Vegetable stock: Keeps the soup light and can be adjusted to your preferred thickness.
- Fish sauce: A small splash adds umami depth; find a good quality brand for the best flavor.
- Kosher salt and black pepper: Simple seasonings to balance and fine-tune the taste.
Variations
I love playing around with this Thai Coconut Soup with Sweet Potato Recipe depending on the season or what’s in my pantry. Mixing things up keeps it exciting, and you can easily personalize it to suit your taste or dietary needs.
- Add protein: When I want a heartier meal, I throw in some cooked chicken or tofu cubes right before blending.
- Spice level: You can dial the heat up or down by adjusting the amount of red curry paste or adding fresh chili slices.
- Veggie swaps: If pears aren’t in season, apples work well too—and swapping sweet potatoes with butternut squash gives a lovely twist.
- Make it vegan: Simply omit fish sauce or use a vegan alternative like soy sauce or tamari.
How to Make Thai Coconut Soup with Sweet Potato Recipe
Step 1: Sauté Aromatics for Depth
Start by heating your vegetable oil in a large pot over medium heat. When the oil is hot, add the garlic, minced ginger, and lemongrass. Stir them around and cook just until fragrant—usually around 30 seconds. Be careful not to let them brown; you want that fresh, bright aroma to kick off the soup.
Step 2: Cook the Sweet Potatoes and Pears
Toss in the diced sweet potatoes and pears, then crank the heat to medium-high. Sauté for about 5 minutes to start softening the sweet potatoes and blend the flavors. This step is crucial to developing a slight caramelization that adds richness without overwhelming the soup.
Step 3: Add Curry and Liquids, Then Simmer
Stir in the red curry paste, coconut milk, and half a cup of vegetable stock. Mix well to dissolve the curry paste evenly into the liquid. Bring everything to a boil, then reduce the heat to medium-low and let it simmer gently for about 20 minutes, with the lid on, until the sweet potatoes are tender and ready for blending.
Step 4: Blend Until Smooth and Season
Carefully transfer the soup, along with the remaining vegetable stock and fish sauce, into a blender. Pulse on medium-high speed for 1-2 minutes until silky smooth. If your soup feels too thick, add vegetable stock in 30-second bursts, blending after each addition to reach your preferred consistency. Taste test at this stage and adjust salt and pepper as you go.
Pro Tips for Making Thai Coconut Soup with Sweet Potato Recipe
- Sauté Gently: When cooking garlic, ginger, and lemongrass, keep the heat moderate so they release flavors without burning.
- Balance Sweetness: Using pears gives natural sweetness, but adjust with a squeeze of lime or a pinch of salt to keep it lively.
- Blending Safety: Let the soup cool slightly before blending to avoid hot splashes, and always blend in batches if needed.
- Texture Control: Don’t hesitate to add more stock for a thinner consistency; this soup shines with a smooth but pourable texture.
How to Serve Thai Coconut Soup with Sweet Potato Recipe
Garnishes
I love topping this soup with fresh cilantro leaves and a squeeze of lime right before serving. Sometimes, I sprinkle toasted coconut flakes or chopped peanuts for a bit of crunch. These small touches add fresh brightness and texture that really elevate the experience.
Side Dishes
Pair this Thai Coconut Soup with some steamed jasmine rice or a warm crusty baguette to soak up the delicious broth. Light Asian-style salads with cucumber and mint also complement the richness nicely, balancing your meal.
Creative Ways to Present
For special occasions, I’ve served this soup in hollowed-out mini pumpkins or small coconuts—it adds such a fun visual element that gets guests excited. You can also drizzle a little chili oil or swirl in coconut cream for a beautiful marbled effect.
Make Ahead and Storage
Storing Leftovers
I store leftover Thai Coconut Soup with Sweet Potato Recipe in airtight containers in the fridge for up to 4 days. I find it tastes even better the next day as the flavors meld, making it great for meal prep or busy nights.
Freezing
Yes, this soup freezes beautifully. I portion it into freezer-safe containers and thaw it in the fridge overnight before reheating. Just know that the texture may separate slightly, so stirring well during reheating helps bring it back together.
Reheating
Reheat gently over low-medium heat on the stove, stirring occasionally to avoid scorching at the bottom. If the soup has thickened too much in the fridge, add a splash of vegetable stock or water to loosen it up as it warms.
FAQs
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Can I make this Thai Coconut Soup with Sweet Potato Recipe vegan?
Absolutely! Just omit the fish sauce or replace it with soy sauce or tamari to keep that umami depth without animal products. The soup will remain creamy and flavorful.
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What can I substitute for lemongrass if I can’t find it?
If fresh lemongrass isn’t available, you can use frozen or dried lemongrass stalks—or even a small amount of lemon zest combined with ginger for a similar citrusy note, though it won’t be quite the same.
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How spicy is the soup and can I adjust it?
The red curry paste gives this soup a gentle to moderate spicy kick—perfect for most palates. You can always start with less curry paste and add more later to suit your heat preference.
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Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day after the flavors mingle. Make it up to two days in advance and reheat gently before serving.
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What’s the best way to thicken or thin this soup?
To thin the soup, add warm vegetable stock a little at a time and blend until you reach your desired consistency. To thicken, simmer uncovered for a few extra minutes or use less stock during blending.
Final Thoughts
This Thai Coconut Soup with Sweet Potato Recipe has become one of my absolute favorites for its comforting flavors and simple preparation. I love how it feels special, yet it’s so straightforward you can throw it together on a busy night. I hope you enjoy making it as much as I do, and that it becomes a go-to soup in your kitchen, warming your family and friends the way it does mine.
Print
Thai Coconut Soup with Sweet Potato Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Fat
Description
This Thai Coconut Soup with Sweet Potato is a creamy, flavorful, and comforting dish that combines the natural sweetness of sweet potatoes and pears with the warmth of red curry and aromatic lemongrass. Perfect as a nutritious appetizer or light meal, this soup is smooth, rich, and has the perfect balance of spicy and sweet flavors typical of Thai cuisine.
Ingredients
Base Ingredients
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1 ½ teaspoons minced ginger
- 1 tablespoon minced lemongrass
Vegetables and Fruit
- 3 cups diced sweet potatoes, peeled, ½-inch dice
- 1 cup diced pears, Bartlett, ¼-inch dice
Flavoring and Liquids
- 2 tablespoons red curry paste
- 1 ½ cups coconut milk
- 1 cup vegetable stock, divided, plus more as needed
- 1 teaspoon fish sauce
- Kosher salt, as needed for seasoning
- Black pepper, as needed for seasoning
Instructions
- Heat and sauté aromatics: Heat a large pot over medium heat. Add vegetable oil. Once hot, add garlic, ginger, and lemongrass. Sauté until fragrant but not browned, about 30 seconds.
- Add sweet potatoes and pears: Add the diced sweet potatoes and pears to the pot. Increase the heat to medium-high and sauté for 5 minutes, stirring occasionally to coat the ingredients with the aromatics.
- Add curry and liquids: Stir in the red curry paste, coconut milk, and ½ cup of the vegetable stock. Stir continuously to combine and dissolve the curry paste into the liquid. Once the mixture starts to boil, reduce the heat to medium-low to maintain a simmer.
- Simmer the soup: Cover the pot and cook the soup until the sweet potatoes are tender, about 20 minutes. Stir occasionally to prevent sticking.
- Blend the soup: Carefully transfer the soup along with ½ cup of vegetable stock and the fish sauce into a blender. Blend on medium-high speed until smooth, about 1 to 2 minutes.
- Adjust thickness: If the soup is too thick, add more vegetable stock in 30-second intervals and blend until the desired consistency is achieved.
- Season to taste: Taste the soup and season with kosher salt and black pepper as desired.
- Serve: Serve the soup hot. Optionally, top with fresh herbs or additional garnishes such as chopped cilantro, sliced chili, or a squeeze of lime.
Notes
- You can garnish the soup with fresh cilantro, sliced red chili, or a squeeze of lime for added freshness and heat.
- For a vegan version, substitute fish sauce with soy sauce or tamari.
- If you prefer a chunkier texture, blend only half of the soup and stir in the rest of the cooked vegetables.
- Adjust the spiciness by adding more or less red curry paste according to your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
