Thai Sweet Potato Soup

Thai Sweet Potato Soup

Thai Sweet Potato Soup

This is a perfect meal for winter… with hearty sweet potatoes and grounding coconut transformed into a light, warming, delicious, satisfying, exotic soup

Soup video:

Chapatti video:


  • 1 tbsp ghee
  • 3 kaffir lime leaves
  • 1 brown onion, finely diced
  • 1 tsp fresh ginger, finely chopped
  • a pinch of cayenne pepper
  • 2 medium sweet potatoes peeled and cut into 1-2 cm cubes
  • 4-5 cups boiling water
  • 1/2 cup coconut milk
  • a handful of fresh coriander, finely chopped
  • 2 tbsp lemon/lime juice
  • salt & pepper to taste


  1. Heat the ghee in a large pan over medium heat. Add the kaffir lime leaves and the onion and sauté until the onion is soft and slightly golden.

  2. Next add the ginger and cook for a few minutes before adding the sweet potato and cayenne pepper.

  3. Stir until the potato is coated in the oil and spices then pop the lid on and cook on a low-medium heat for 10-15 mins, stirring occasionally.

  4. If the mixture is starting to stick to the pan, add the salt as this will help draw moisture out of the sweet potatoes.

  5. Next, add the boiling water and simmer, half covered for another 5-10 mins or until the sweet potato is soft.

  6. Remove from the heat, remove the kaffir lime leaves and then, with a stick blender, puree the soup.

  7. Add the coconut milk and return to a simmer for 2 mins.

  8. Turn off the heat and add the lemon/lime juice, fresh coriander and additional salt and pepper to taste.

  9. Serve with spelt chapattis or rice


    SERVES 2-3
Nadia Marshall

Nadia Marshall is an Ayurvedic Consultant, Cook, Health Writer and Managing Director of the Mudita Institute & Health Clinic near Byron Bay. Their ‘WARMTH’ cookbook is available as a FREE download from their website.